文献类型：期刊文献

中文题名：罗非鱼分离蛋白-卡拉胶复合乳液的稳定性研究

英文题名：Studies on stability of tilapia protein isolate-carrageenan composite emulsion

作者：马焕塔[1];刘思彤[1];招亮羽[1];黄晓冰[1];洪鹏志[1,2,3];周春霞[1,3];刘庆冠[1,3]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省现代农业科技创新中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东湛江524088;[2]南方海洋科学与工程广东省实验室(湛江),广东湛江524004;[3]大连工业大学,海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2024

卷号：50

期号：18

起止页码：148

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：北大核心2023、CSTPCD、、Scopus、CSCD2023_2024、北大核心、CSCD

基金：广东省现代农业产业技术体系创新团队建设项目(2023KJ150);湛江市科技计划项目(2022A05037);广东海洋大学本科生创新团队项目(CCXTD2023007)。

语种：中文

中文关键词：罗非鱼分离蛋白;卡拉胶;乳液;稳定性;消化

外文关键词：tilapia protein isolate;carrageenan;emulsion;stability;digestive

中文摘要：该研究旨在提高罗非鱼分离蛋白(tilapia protein isolate,TPI)乳液的稳定性,拓展罗非鱼分离蛋白在食品工业中的应用。为此,以TPI为乳化剂,采用高压均质法制备乳液,探究不同卡拉胶质量浓度(0~2.5 mg/mL)对TPI乳液稳定性的影响。结果表明,添加卡拉胶能够显著增大乳液的Zeta电位绝对值(35.62 mV)(P<0.05)、表观黏度(Pa·s)及弹性模量G′。TPI与卡拉胶分子通过静电相互作用形成复合物,表面净电荷增加,阻碍了乳液液滴之间的聚集絮凝,提高了乳液的稳定性。同时,卡拉胶促进了蛋白在油水界面的吸附并形成了致密的界面膜。在模拟肠消化阶段中,添加1.5 mg/mL和2.0 mg/mL卡拉胶的乳液能够有效地抑制脂肪水解,提高乳液的消化稳定性。因此,卡拉胶可有效改善TPI乳液的物理稳定性和消化特性。该研究将为稳态化TPI乳液的开发以及TPI乳液基脂溶性活性物质递送体系的构建提供理论基础。

外文摘要：The purpose of this study was to improve the stability of tilapia protein isolate(TPI)emulsion and expand the application of TPI in the food industry.Therefore,the emulsion was prepared by high-pressure homogenization method with TPI as an emulsifier,and the effects of different carrageenan concentrations(0-0.25 mg/mL)on the stability of TPI emulsion were investigated.Results showed that the addition of carrageenan significantly increased the absolute value of Zeta potential(35.62 mV)(P<0.05),apparent viscosity(Pa·s),and elastic modulus G′of the emulsion.TPI and carrageenan molecules formed a complex through electrostatic interaction,and the net charge on the surface increased,which hindered the aggregation and flocculation between emulsion droplets and improved the stability of the emulsion.At the same time,carrageenan promoted the adsorption of protein at the oil-water interface and formed a dense interface film.In the simulated intestinal digestion stage,the emulsion with 1.5 mg/mL and 2.0 mg/mL carrageenan could effectively inhibit lipid hydrolysis and improve the digestive stability of the emulsion.Therefore,carrageenan can effectively improve the physical stability and digestibility of TPI emulsion.This study will provide a theoretical basis for the development of a stable TPI emulsion and the construction of a TPI emulsion-based fat-soluble active substance delivery system.