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中国精品科技期刊2020
董世荣,玄丽琪,郭珊珊. 介质极性对柔性玉米醇溶蛋白乳化性的影响[J]. 食品工业科技,2022,43(17):72−77. doi: 10.13386/j.issn1002-0306.2021110221.
引用本文: 董世荣,玄丽琪,郭珊珊. 介质极性对柔性玉米醇溶蛋白乳化性的影响[J]. 食品工业科技,2022,43(17):72−77. doi: 10.13386/j.issn1002-0306.2021110221.
DONG Shirong, XUAN Liqi, GUO Shanshan. Effect of Solvent Polarity on the Emulsifying Properties of the Flexible Zein[J]. Science and Technology of Food Industry, 2022, 43(17): 72−77. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110221.
Citation: DONG Shirong, XUAN Liqi, GUO Shanshan. Effect of Solvent Polarity on the Emulsifying Properties of the Flexible Zein[J]. Science and Technology of Food Industry, 2022, 43(17): 72−77. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110221.

介质极性对柔性玉米醇溶蛋白乳化性的影响

Effect of Solvent Polarity on the Emulsifying Properties of the Flexible Zein

  • 摘要: 为了探究介质极性对柔性玉米醇溶蛋白乳化性的影响,本研究采用扫描电镜、动态光散射仪、圆二色谱仪等技术研究了不同介质环境下(60%、70%、80%、90%、92%(v/v)乙醇水溶液)玉米醇溶蛋白的聚集状态、粒径分布、表面疏水性、结构性质和不同聚合物乳化液的性质。结果显示介质极性影响了柔性玉米醇溶蛋白的聚集形态,聚合物颗粒大小与介质极性成反比。介质极性越高,形成聚合物的乳化活性越高,但乳化稳定性越低。当乙醇浓度从60%增加至92%时,乳化稳定性从67.97%增加至86.47%,液滴从355.60 nm降至251.00 nm,乳化液的电位从−40 mV降至−42.85 mV。此外,介质极性越低,玉米醇溶蛋白α-螺旋结构和表面疏水性越大,进而诱导其形成不同形态聚合物,从而表现出不同的乳化特性。本研究结果为拓宽玉米醇溶蛋白的应用范围提供理论基础。

     

    Abstract: In order to explore the effect of solvent polarity on the emulsification of the flexible zein, scanning electron microscope, dynamic light scattering instrument, circular dichroic spectrometer were used to determine the morphology, particle size distribution, surface hydrophobicity, structure properties and emulsion properties of the flexible zein in different solvent environments (60%、70%、80%、90%、92% (v/v) aqueous ethanol solutions). The results showed that the aggregation morphology of the flexible zein was affected by the solvent polarity, and the particle size of the flexible zein aggregation was inversely proportional to the solvent polarity. The higher solvent polarity was, the better emulsifying activity of the flexible zein aggregation was, but the lower emulsifying stability was. When the ethanol concentration increased from 60% to 92%, the emulsion stability increased from 67.97% to 86.47%, the particle size of the emulsions decreased from 355.60 nm to 251.00 nm, and the zeta potential of the emulsion decreased from −40 mV to −42.85 mV. In addition, the lower the solvent polarity, the greater the α-helix structure and surface hydrophobicity of flexible zein. Different aggregations were formed from the flexible zein in different polarity solvents due to its different α-helix structure and surface hydrophobicity, and different emulsification properties were found from them. The results of this study provide a theoretical basis for broadening the application range of zein.

     

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