β-乳球蛋白纤维聚集体的界面、乳化及消化性质

发布时间：2018-05-16 06:56

本文选题：β-乳球蛋白 + 蛋白纤维聚集体　；参考：《湖北工业大学》2017年硕士论文

【摘要】：形状各向异性颗粒具有独特的界面活性,但可以应用于食品中的形状各向异性颗粒较少。β-乳球蛋白纤维聚集体是β-乳球蛋白(β-Lg)在特定条件下的自组装产物。作为形状各向异性颗粒的β-乳球蛋白纤维聚集体由于具有较好的界面活性,在食品工业中具有潜在的应用价值。本文对β-乳球蛋白纤维聚集体的形成动力学及其基本理化性质进行了表征,在此基础上围绕β-乳球蛋白纤维聚集体(fibrils)的界面、乳化特性及乳液消化行为做了系统研究。得出以下主要结论:1、β-乳球蛋白纤维可以在不存在任何其他表面活性剂的条件下形成稳定的水包油型乳液。在远离等电点pI(pH=5.2)的条件下,β-乳球蛋白纤维能够形成稳定的水包油型乳液;而在pH 5.0时,β-乳球蛋白纤维严重聚集并且形成的乳液不稳定;当β-乳球蛋白纤维浓度高于5 mg/mL时能形成稳定的水包油乳液,且具有良好的长期稳定性,但乳液的粒径较大。2、研究了β-乳球蛋白纤维在油-水界面的相互作用力。通过分析NaCl、Urea和Tween 80对纤维的界面吸附动力学和流变行为的影响,发现在油-水界面上纤维聚集体之间以氢键相互作用和疏水相互作用为主,静电相互作用为辅;同时,NaCl、Urea和Tween 80的添加导致乳液的稳定性降低,说明氢键相互作用、疏水相互作用以及静电相互作用是维持乳液稳定性的重要因素。3、研究了β-乳球蛋白纤维乳液的模拟消化特性。通过比较β-乳球蛋白纤维聚集体、β-乳球蛋白和β-乳球蛋白球形纳米颗粒稳定的乳液的脂肪消化动力学,发现纤维聚集体稳定的乳液消化速率最快,且脂肪酸释放率最高,可达到70%;β-乳球蛋白纳米颗粒稳定的乳液脂肪消化速率最慢。其消化速率的不同是由三种不同乳化剂的界面性质的差异所导致。
[Abstract]:The shape anisotropic particles have unique interfacial activity, but few of them can be used in food. 尾 -lactoglobulin fiber aggregates are self-assembled products of 尾 -lactoglobulin (尾 -Lg) under certain conditions. 尾-lactoglobulin fiber aggregates, as anisotropic particles, have potential application value in food industry due to their good interfacial activity. In this paper, the formation kinetics and physical and chemical properties of 尾 -lactoglobulin fiber aggregates were characterized, and the interface, emulsification characteristics and emulsion digestion behavior of 尾 -lactoglobulin fiber aggregates were systematically studied. The main conclusions are as follows: (1) 尾 -lactoglobulin fibers can form stable oil-in-water emulsion without any other surfactants. The 尾 -lactoglobulin fiber can form a stable oil-in-water emulsion at pH 5.2), while at pH 5.0, the 尾 -lactoglobulin fiber accumulates and the emulsion is unstable. When the concentration of 尾 -lactoglobulin fiber is higher than 5 mg/mL, a stable oil-in-water emulsion can be formed and has good long-term stability, but the particle size of the emulsion is larger. The interaction force of 尾 -lactoglobulin fiber at the oil-water interface is studied. By analyzing the effects of NaCl-Urea and Tween 80 on the interfacial adsorption kinetics and rheological behavior of the fibers, it is found that hydrogen bond interaction and hydrophobic interaction are dominant in the fiber aggregates at the oil-water interface, and the electrostatic interaction is the secondary one. At the same time, the addition of NaCl-Urea and Tween 80 reduced the stability of emulsion, which indicated that hydrogen bond interaction, hydrophobic interaction and electrostatic interaction were important factors to maintain the stability of emulsion. The simulated digestion characteristics of 尾 -lactoglobulin fiber emulsion were studied. By comparing the fat digestion kinetics of 尾 -lactoglobulin fiber aggregates, 尾 -lactoglobulin and 尾 -lactoglobulin spherical nanoparticles, it was found that the stable emulsion had the fastest digestion rate and the highest fatty acid release rate. The stability of 尾-lactoglobulin nanoparticles was the slowest rate of fat digestion in emulsion. The difference of digestion rate is caused by the interfacial properties of three different emulsifiers.
【学位授予单位】：湖北工业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS201.2

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