摘要
本实验以驼乳乳清蛋白(camel whey protein,CWP)和牛乳乳清蛋白(bovine whey protein,BWP)为研究对象,对比分析不同水相与油相比例(8∶2、7∶3、5∶5、3∶7、2∶8,V/V)条件下乳液的乳化活性及乳化稳定性动态变化规律。结果表明,油相体积分数的增加使得两种蛋白稳定的乳液乳化活性及乳化稳定性均显著增加,当油相体积分数≥70%,乳液不再分层。在相同水相与油相比例下,CWP稳定的Pickering乳液乳化活性及乳化稳定性优于BWP,CWP稳定的Pickering乳液具有更小的液滴粒径尺寸((722.41±77.91)nm,油相体积分数为30%),所带Zeta电位绝对值高于30 mV((33.58±0.15)mV,油相体积分数为20%),其乳化稳定性相较于BWP稳定乳液提升约2倍以上。本研究表明CWP可作为优质乳化剂稳定Pickering乳液并应用于功能性驼乳食品的开发。
In this study,we comparatively investigated the emulsifying activity index(EAI)and emulsion stability index(ESI)of camel whey protein(CWP)and bovine whey protein(BWP)at different water/oil phase ratios(8:2,7:3,5:5,3:7,and 2:8).The results showed that with the increase in oil phase volume fraction,the EAI and ESI of both proteins were significantly increased.When oil phase volume fraction was higher than 70%,the emulsions were no longer separated into layers.At the same water/oil phase ratio,the EAI and ESI of Pickering emulsion stabilized with CWP were higher than those with BWP.The Pickering emulsion stabilized by CWP showed smaller droplet size of(722.41±77.91)nm at an oil phase volume fraction of 30%,and the absolute value of the zeta potential was higher than 30 mV((33.58±0.15)mV)at an oil phase volume fraction of 20%.Compared with BWP Pickering emulsion,the ESI of CWP was improved by about 200%.This study showed that CWP could be used as a high-quality emulsifier to stabilize Pickering emulsions and be applied in the development of functional camel milk food products.
作者
高胜寒
苗灏
牛晴
刘恩慧
贺蕊琪
霍辰坤
张飞
杨洁
赵仲凯
GAO Shenghan;MIAO Hao;NIU Qing;LIU Enhui;HE Ruiqi;HUO Chenkun;ZHANG Fei;YANG Jie;ZHAO Zhongkai(College of Smart Agriculture(Research Institute),Xinjiang University,Ürümqi 830017,China;Xinjiang Key Laboratory of Biological Resources Genetic Engineering,Ürümqi 830017,China;Xinjiang Camel Industry Engineering Technology Research Center,Ürümqi 830017,China)
出处
《食品科学》
北大核心
2025年第7期85-91,共7页
Food Science
基金
新疆维吾尔自治区自然科学基金项目(2022D01C680)
新疆维吾尔自治区重点研发计划项目(2023B02034-1)
新疆维吾尔自治区奶产业技术体系项目(XJARS-11)。
