枯草芽孢杆菌对大豆蛋白-磷脂复合乳液在体外消化中稳定性的影响

刘雪 管军军 朱浩 崔耀明 冀旭阳 郑建樟 路新开

刘雪, 管军军, 朱浩, 崔耀明, 冀旭阳, 郑建樟, 路新开. 枯草芽孢杆菌对大豆蛋白-磷脂复合乳液在体外消化中稳定性的影响[J]. 食品工业科技, 2021, 42(1): 132-138. doi: 10.13386/j.issn1002-0306.2020010100
引用本文: 刘雪, 管军军, 朱浩, 崔耀明, 冀旭阳, 郑建樟, 路新开. 枯草芽孢杆菌对大豆蛋白-磷脂复合乳液在体外消化中稳定性的影响[J]. 食品工业科技, 2021, 42(1): 132-138. doi: 10.13386/j.issn1002-0306.2020010100
LIU Xue, GUAN Jun-jun, ZHU Hao, CUI Yao-ming, JI Xu-yang, ZHENG Jian-zhang, LU Xin-kai. Effects of Bacillus subtilis on the Stability of Soybean Protein-Phospholipid Composite Emulsion in Vitro Digestion[J]. Science and Technology of Food Industry, 2021, 42(1): 132-138. doi: 10.13386/j.issn1002-0306.2020010100
Citation: LIU Xue, GUAN Jun-jun, ZHU Hao, CUI Yao-ming, JI Xu-yang, ZHENG Jian-zhang, LU Xin-kai. Effects of Bacillus subtilis on the Stability of Soybean Protein-Phospholipid Composite Emulsion in Vitro Digestion[J]. Science and Technology of Food Industry, 2021, 42(1): 132-138. doi: 10.13386/j.issn1002-0306.2020010100

枯草芽孢杆菌对大豆蛋白-磷脂复合乳液在体外消化中稳定性的影响

doi: 10.13386/j.issn1002-0306.2020010100
基金项目: 

国家自然科学基金项目(31371782)。

详细信息
    作者简介:

    刘雪(1993-),女,硕士研究生,研究方向:蛋白质纳米乳液,E-mail:577768242@qq.com。

    通讯作者:

    管军军(1975-),男,博士,教授,研究方向:食品蛋白的发掘与利用,E-mail:junjunguan@163.com。

  • 中图分类号: TS201.4

Effects of Bacillus subtilis on the Stability of Soybean Protein-Phospholipid Composite Emulsion in Vitro Digestion

  • 摘要: 为探讨枯草芽孢杆菌在消化过程中对大豆蛋白-磷脂复合乳液稳定性的影响。本试验设计胃肠消化模型,通过对加菌与不加菌的O/W型和W/O型乳液的乳化活性指数(Emulsifying activity index,EAI)、乳化稳定指数(Emulsification stability index,ESI)、浊度、粒径、Zeta电位检测和显微观察,考察乳液是否出现分离、絮凝、聚集上浮等现象。结果表明,在胃消化阶段,O/W型和W/O型乳液EAI、ESI、粒径、电位都明显减小,显微观察显示液滴密度减小,体积增大;加入枯草芽孢杆菌的乳液与不加菌乳液相比,各指标减小的幅度更大。在小肠消化阶段,O/W型和W/O型乳液EAI和ESI整体呈上升趋势,而粒径和电位则明显下降,另外,两者的显微观察显示液滴密度减小,体积也减小。与不加菌的相比,加入枯草芽孢杆菌后乳液EAI、ESI、粒径显著降低,电位显著升高(P<0.05)。综合上述结果,枯草芽孢杆菌促进了大豆蛋白-磷脂复合乳液在消化过程中的破乳现象。
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  • 收稿日期:  2020-01-13

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