绿豆蛋白聚合体和大豆卵磷脂水包油型乳液的制作及其稳定性

IF 4.9 2区化学 Q2 CHEMISTRY, PHYSICAL

Colloids and Surfaces A: Physicochemical and Engineering Aspects Pub Date : 2024-10-28 DOI:10.1016/j.colsurfa.2024.135661

Chang-Geun Son , Geun-Pyo Hong , Yeon-Ji Jo

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引用次数: 0

摘要

在这项研究中，我们用热诱导绿豆蛋白聚集体（MBA）和大豆卵磷脂（LEC）配制了水包油乳剂，以提高乳剂在储存期间的稳定性。首先，用 6 M HCl 将绿豆蛋白分离物（5 %）的 pH 值调至 2，然后加热（90 °C）并搅拌不同的时间（0、1、2 和 4 小时），制得 MBA。然后向 MBA 溶液中加入 LEC（1%），制备 MBA/LEC 复合物。与单独的 MBA 相比，MBA/LEC 复合物的聚集程度更高，纤维更短更细。MBA/LEC 能有效包覆油滴表面，并均匀地分布在乳液体系的水相中，这表明 MBA/LEC 能抑制油滴在储存（14 天）期间的絮凝。这些发现凸显了 MBA 和 MBA/LEC 作为天然植物乳化剂在提高食品生产中水包油乳液稳定性方面的潜力。

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Fabrication and stability of oil-in-water emulsions with mung bean protein aggregates and soy lecithin

In this study, we formulated oil-in-water emulsions stabilized with thermally induced mung bean protein aggregates (MBA) and soy lecithin (LEC) to improve emulsion stability during storage. First, MBA was produced by adjusting the pH of mung bean protein isolate (5 %) to 2 using 6 M HCl, followed by heating (90 °C) and stirring for different times (0, 1, 2, and 4 h). LEC (1 %) was then added to the MBA solution to prepare an MBA/LEC complex. The MBA/LEC complex exhibited greater aggregation and shorter and thinner fibers than MBA alone. MBA/LEC effectively coated the oil droplet surface and was evenly distributed in the aqueous phase of the emulsion system, suggesting that MBA/LEC suppressed droplet flocculation during storage (14 days). These findings highlight the potential of MBA and MBA/LEC as natural plant-based emulsifiers for improving the stability of oil-in-water emulsions in food production.

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来源期刊

Colloids and Surfaces A: Physicochemical and Engineering Aspects 化学-物理化学

CiteScore

8.70

自引率

9.60%

发文量

2421

审稿时长

56 days

期刊介绍： Colloids and Surfaces A: Physicochemical and Engineering Aspects is an international journal devoted to the science underlying applications of colloids and interfacial phenomena. The journal aims at publishing high quality research papers featuring new materials or new insights into the role of colloid and interface science in (for example) food, energy, minerals processing, pharmaceuticals or the environment.