聚合乳清蛋白包埋油脂功能特性的研究

Functional Properties of Polymerized Whey Protein after Encapsulation of Oils

摘要:

研究了聚合乳清蛋白包埋鱼油和月见草油后凝胶功能特性的变化. 结果表明，鱼油凝胶的乳化性、乳化稳定性明显优于月见草油凝胶-P＜001- ，随着凝胶天数的增加，鱼油和月见草油凝胶的乳化性和乳化稳定性均有所降低；鱼油凝胶乳化性第4天出现明显下降-P＜005- ，月见草油凝胶乳化性下降不明显-P＞005- ；鱼油凝胶黏度明显低于月见草油凝胶黏度，平均比月见草油凝胶低1657%，随着凝胶形成天数的增加，黏度均近似成线性模型增长；两种凝胶在实验所设定的剪切速率范围内均表现为剪切变稀，呈假塑性；鱼油凝胶硬度略高于月见草油凝胶，但差异不显著-P＞005- ，随着凝胶形成天数的增加，凝胶硬度都略有增加，但增加不显著-P＞005- .

Abstract:

Functional properties of polymerized whey protein after encapsulation of oils were studied. Results indicated that emulsion activity and emulsion stability of encapsulated fish oil were better than evening primrose oil -P<001-. The emulsion activities and emulsion stabilities of the encapsulated fish oil and evening primrose oil decreased during the storage. Fish oil emulsion decreased significantly for the first four days -P<005-, while the decrease of evening primrose oil emulsion was not significant -P>005-. The viscosity of fish oil was considerably lower than that of evening primrose oil with the average ratio being as low as 1657%. The viscosity increased in approximately linear model during the gelation progressing. Two kinds of gel in the range of shear rates set by the experiment exhibited shear-thinning pseudoplastic features. The hardness of fish oil gel was slightly -P>005- higher than that of evening primrose oil gel and the hardness of two kinds of gel increased slightly -P＞005- during the storage.