阿拉伯树胶-肌原纤维蛋白共建乳状液体系的物理稳定性

研究不同质量分数阿拉伯树胶(arabic gum,AG)对肌原纤维蛋白(myofibrillar protein,MP)为乳化剂的乳化体系稳定性的影响。结果显示,乳化活性和乳化稳定性随着AG质量分数的增加呈先增加后降低的变化趋势。AG质量分数为0.3%时,MP-AG共建乳状液体系表现出最高的物理稳定性,显著地增加了ζ-电势,降低了粒径大小,表现出最低的乳析指数(P0.05)。激光共聚焦显微镜(confocal laser scanning microscopy,CLSM)观察结果表明,与单独以MP为乳化剂的样品相比,添加0.3%AG的乳状液样品液滴颗粒最小,这与粒径大小和分布的结果相一致。通过CLSM进一步观察MP在界面上的吸附行为,结果表明,与未添加AG的乳状液样品相比,添加0.3%AG的MP-AG共建乳状液体系所形成的界面膜更加坚固和致密。总之,AG可以促进蛋白质在油水界面上的吸附作用,提高MP乳化的水包油型乳状液的物理稳定性。

Physical Stability of Complex Emulsion Systems Containing Myofibrillar Protein and Different Concentrations of Arabic Gum

This study investigated the effects of adding different amounts of arabic gum (AG) on the improving the physical stability of oil-in-water (O/W) emulsions prepared with myofibrillar protein (MP). It was demonstrated that the emulsifying activity index and emulsion stability index increased firstly and then decreased with the increase of AG concentrations. Emulsions with 0.3% AG had the highest physical stability and ζ-potential, smallest particle size, and lowest creaming index (P < 0.05). Confocal laser scanning microscopy (CLSM) observation proved that emulsions with 0.3% AG possessed relatively small droplets compared with the ones without AG, which was coincident with the results of droplet size distribution. The micrographs demonstrated that the interfacial membrane in emulsions with 0.3% AG was more compact and stronger than that in the ones without AG. In general, our results revealed that AG promoted the adsorption of protein at the O/W interface and improved physical stability of the MP O/W emulsion.