• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农林核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
张圣煜,魏汉,周芯雨,等. 碱提茶渣蛋白乳化性及其乳化稳定性的研究[J]. 华体会体育,2024,45(23):50−58. doi: 10.13386/j.issn1002-0306.2023080023.
引用本文: 张圣煜,魏汉,周芯雨,等. 碱提茶渣蛋白乳化性及其乳化稳定性的研究[J]. 华体会体育,2024,45(23):50−58. doi: 10.13386/j.issn1002-0306.2023080023.
ZHANG Shengyu, WEI Han, ZHOU Xinyu, et al. Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein[J]. Science and Technology of Food Industry, 2024, 45(23): 50−58. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080023.
Citation: ZHANG Shengyu, WEI Han, ZHOU Xinyu, et al. Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein[J]. Science and Technology of Food Industry, 2024, 45(23): 50−58. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080023.

碱提茶渣蛋白乳化性及其乳化稳定性的研究

Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein

  • 摘要: 碱提茶渣蛋白质(Alkali-extracted tea residue protein,ATRP)作为新型蛋白资源,具有成为食品级乳化剂的潜力。本研究以ATRP为原料,测定其形成的乳液类型及亲水疏水平衡值,分析室温条件下(20 ℃)不同乳化因素(油水比、乳化剂浓度、pH、存储温度)对其乳化性(静置10 min)及乳化稳定性(静置15 d)的影响,并在优化条件下将ATRP、大豆分离蛋白和乳清蛋白的乳化性和乳化稳定性进行对比分析。结果表明,ATRP乳液为水包油(O/W)类型,其亲水疏水平衡值为13。在油水比7:3、浓度4 mg/mL、pH7和储藏温度为20 ℃的条件下,ATRP乳化能力较好。在该条件下,ATRP乳液静置10 min时,乳化活性指数(EAI值)为43.3 m2/g,乳化指数(CI值)为97%。静置15 d后,ATRP乳液的EAI值和CI值保留了82.9%和88.5%,显示出较强的稳定性。相比于大豆分离蛋白和乳清蛋白,ATRP乳液在储藏15 d的过程中其粒径变化较小,且其在储存过程中的ζ-电位约为大豆分离蛋白的2倍、乳清蛋白的2.5倍,显示出更好的乳化性。

     

    Abstract: The alkali-extracted tea residue protein (ATRP) is a novel protein resource with the potential to become a food-grade emulsifier. This study assessed ATRP's emulsion type and hydrophilic-lipophilic balance value, analyzed the effects of various emulsification factors (oil-water ratio, emulsifier concentration, pH, storage temperature) at room temperature (20 ℃) on emulsifying performance (10-minute settling) and stability (15-day settling), followed by a comparison of emulsifying performance and stability of soybean isolate protein and whey protein emulsions. The results showed that the ATRP emulsion was of the water-in-oil (O/W) type, with a hydrophilic-lipophilic balance of 13. Under conditions of a 7:3 oil-water ratio, 4 mg/mL concentration, pH of 7, and storage temperature of 20 ℃, ATRP exhibited good emulsification properties. Under these conditions, the ATRP emulsion showed an EAI of 43.3 m²/g and a CI of 97% after 10 minutes of settling. After 15 days, the EAI and CI values remained strong at 82.9% and 88.5% respectively, indicating excellent stability. Compared with the emulsion of soy protein isolate or whey protein, the ATRP emulsion had little change in particle size during storage and the ζ-potential was double and 2.5 times, showing better emulsifying properties.

     

/

返回文章
返回