热处理对乳铁蛋白-β-胡萝卜素/大豆多糖-DHA乳状液微流变特性的影响

李昕; 王旭; 李玮克; 许朵霞; 曹雁平

doi:10.13386/j.issn1002-0306.2017.18.001

热处理对乳铁蛋白-β-胡萝卜素/大豆多糖-DHA乳状液微流变特性的影响

北京食品营养与人类健康高精尖创新中心北京工商大学食品学院北京市食品添加剂工程技术研究中心食品添加剂与配料北京高校工程研究中心北京市食品风味化学重点实验室食品质量与安全北京实验室

基金项目:

北京市自然科学基金三元联合资助项目(1550003)；国家自然科学基金项目(31501486)；十三五国家科技计划项目申报中心重点研发计划(2016YFD0400802)；北京市优秀人才培养资助项目(2014000020124G032)；北京市属高等学校创新团队建设与教师职业发展计划项目(IDHT20130506)；

详细信息

作者简介:
李昕 (1993-) , 女, 硕士研究生, 研究方向:食品添加剂与功能性配料, E-mail:1016903505@qq.com。;

许朵霞 (1986-) , 女, 博士, 副教授, 研究方向:食品添加剂与功能性配料, E-mail:xdxbtbu@126.com。;

曹雁平 (1961-) , 男, 博士, 教授, 研究方向:食品化学与安全, E-mail:caoyp@btbu.edu.cn。;

中图分类号: TS201.2
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出版历程
- 收稿日期: 2017-03-19

Effect of heat treatment on the microrheological properties of lactoferrin-β-carotene/soybean polysaccharide-DHA emulsion

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food and Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University

摘要

摘要: 蛋白质功能因子乳状液体系巴氏杀菌受热时易改变其流变性,从而影响其品质。本研究基于乳状液异型聚集效应,构建多重功能因子乳状液微聚集体,以期改善其耐热性。选用大豆多糖（SSPS）和乳铁蛋白（LF）为乳化剂,DHA和β-胡萝卜素为功能因子,分别制备了SSPS-DHA乳状液和LF-β-胡萝卜素乳状液,二者以不同比例异型聚集,形成不同的乳状液微聚集体。考察不同加热方式25⁸0℃程序加热30 min（加热过程）和80℃加热30 min（模拟巴氏杀菌）对乳状液的物理稳定性与流变特性的影响。结果表明:单一LF-β-胡萝卜素乳状液加热后完全变性成凝胶状固体;SSPS-DHA/LF-β-胡萝卜素乳状液微聚集体在加热条件下,流变学特性明显改善;90 wt%LF-β-胡萝卜素-10 wt%SSPS-DHA乳状液微聚集体的流动性、粘弹性均表现为流体特征。因此,通过SSPS-DHA乳状液的添加可以显著改善蛋白乳状液的热变性与热凝固特性,从而保障巴氏杀菌等热处理不改变功能因子乳状液的质构。
- 乳铁蛋白(LF) /
- 大豆多糖(SSPS) /
- β-胡萝卜素 /
- DHA /
- 乳状液 /
- 热处理 /
- 微流变
Abstract: The rheological properties of protein emulsion system was easy to be changed when it was heated, thus affecting its quality.In order to improve the heat resistance of the emulsion, a new multi-functional emulsion microaggregate was constructed based on the heteroaggregation effect of emulsion.Soybean polysaccharide ( SSPS) and lactoferrin ( LF) as emulsifier, DHA andβ-carotene as functional components were prepared to SSPS-DHA emulsion and LF-β-carotene emulsion. Then, heteroaggregation forming emulsions of different micro-clusters occurred in different proportions. The effects of 25 ~ 80 ℃programmed heating 30 min ( heating process) and 80 ℃ heating 30 min ( simulated pasteurization) on the physical stability and rheological properties of the emulsion were investigated. The results showed that the single LF-β-carotene emulsion was completely denatured and exhibited solid after heating.The rheological properties of the SSPS-DHA/LF-β-carotene emulsion micro-aggregates were significantly improved under heating condition, the fluidity and viscoelastic of the 90 wt% LF-β-carotene-10 wt% SSPS-DHA emulsion micro-aggregates showed fluid characteristics. Therefore, the addition of SSPS-DHA emulsion significantly improved the thermal denaturation and thermal coagulation characteristics of the protein emulsion, thus ensuring that the heat treatment of pasteurization did not change the texture of the functional compound emulsion.
- lactoferrin (LF) /
- soybean polysaccharide (SSPS) /
- β-carotene /
- DHA /
- emulsions /
- thermal treatment /
- microrheological

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