豌豆分离蛋白-羧甲基纤维素纳静电复合物在乳液中的应用研究

为改善豌豆分离蛋白(PPI)在酸性乳液体系中的应用特性,采用阴离子多糖-羧甲基纤维素钠(CMC)与PPI在酸性条件下形成的静电复合物稳定O/W型乳液。首先研究了3% PPI溶液的溶解度、表面疏水性随CMC浓度(0~0.5%)的变化,在此基础上,分析了PPI-CMC静电复合物对乳液ζ-电位、粒径、粘度、乳析稳定性指数及微观结构的影响。结果表明:在pH4.5条件下,随着CMC浓度由0增加至0.5%,乳状液滴表面负电性不断增强,当CMC浓度≥0.4%时,PPI乳液稳定性明显提高,液滴分散均匀,絮凝程度明显降低,在4 ℃下存放一周,未发现明显分层。因此,通过调控PPI-CMC相互作用可有效改善PPI在酸性乳液体系中的应用特性,研究成果有望为高豌豆蛋白酸性乳品和饮料的开发提供参考。

Application of Pea Protein Isolate-Carboxymethylcellulose Complex in Emulsions

For the purpose of improving the application character of pea protein isolate(PPI)emulsions at acidic conditions,the emulsions oil-in-water(O/W)was stabilized by complex at acidic conditions,the complex was informed by interactions between PPI and carboxymethylcellulose(CMC). Primarily,the solubility and surface hydrophobicity of PPI(3%)were studied with increasing of CMC concentration(0~0.5%). And on this basis,the effects of PPI-CMC complex were analyzed on the ζ-potential,droplet size,viscosity,turbiscan stability index(TSI)and microstructure of emulsions. The results showed that while CMC concentration increased from 0 to 0.5%,the negative surface charges of the emulsion droplets were strengthened for which the absolute values of ζ-potential increased. At CMC concentration ≥0.4%,the stability of the PPI emulsions was efficiently improved,the droplets dispersed evenly in the systems and the flocculation phenomenon was reduced. After storage at 4 ℃ for one week,no visible separations were found in these systems. Therefore,the application character of PPI emulsions at acidic conditions can be effectively improved by regulating PPI-CMC interaction and the results are expected to provide references for the development of high pea protein acid dairy and beverage.