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乳清分離蛋白—多糖乳狀液制備與乳化穩(wěn)定性研究
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國家自然科學基金資助項目（20976187）;教育部新世紀優(yōu)秀人才支持計劃資助項目（NCET—09—0741）;“十二五”國家科技支撐計劃資助項目（2011BAD23B04）


Whey Protein Isolated-polysaccharide Multilayer Emulsions by Layer-by-layer Electrostatic Self-assembly Technique
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    摘要:

    在pH值7.0時以乳清分離蛋白為乳化劑制備初級乳狀液，利用靜電自組裝技術,，通過加入具有不同電性的陰離子型果膠、中性瓜爾豆膠,、陽離子型殼聚糖制備具有良好穩(wěn)定性的乳清分離蛋白—多糖的二級乳狀液，并考察pH值,、乳清分離蛋白與多糖的比例對乳狀液穩(wěn)定性的影響,。結果表明：瓜爾豆膠與乳清蛋白乳狀液粒子間無靜電作用；在pH值5.0～6.0條件下,，殼聚糖能夠吸附到乳狀液粒子表面,，但形成的乳狀液穩(wěn)定性較差；在pH值3.0～5.0,、果膠質量分數(shù)為0.2%～0.5%條件下,，乳清分離蛋白—果膠為乳化界面構建的二級乳狀液，穩(wěn)定性最高,。

    Abstract:

    O/W emulsions (pH value 7.0) stabilized by whey protein isolated was prepared as the primary emulsion at first, and then polysaccharides with different electrical properties, e.g. anionic pectin, neutral guar gum, and cationic chitosan were added to the secondary emulsions structure. The influences of pH value, protein and polysaccharide ratio on the formation of protein-polysaccharide multilayer membranes were investigated. It showed that no electrical reaction between guar gum and emulsion particles could be detected. Chitosan could adsorb to the surface of particles at a pH value 5.0~6.0, however, the formed WPI-chitosan secondary emulsions were unstable. Pectin molecules could absorb to the surface of particles and formed WPI-pectin secondary emulsion at the pH value 3.0~5.0. Stable WPI-pectin secondary emulsion could be formed at pectin concentration 0.2%~0.5%. 

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崔健,酈金龍,劉歡,殷麗君,李永玉.乳清分離蛋白—多糖乳狀液制備與乳化穩(wěn)定性研究[J].農業(yè)機械學報,2011,42(9):133-137. Cui Jian, Li Jinlong, Liu Huan, Yin Lijun, Li Yongyu. Whey Protein Isolated-polysaccharide Multilayer Emulsions by Layer-by-layer Electrostatic Self-assembly Technique[J]. Transactions of the Chinese Society for Agricultural Machinery,2011,42(9):133-137.

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