加热对用大豆可溶性多糖制备的水包油乳液的影响。

Influence of heating on oil-in-water emulsions prepared with soybean soluble polysaccharide.

作者信息

Nakamura Akihiro, Maeda Hirokazu, Corredig Milena

机构信息

Department of Food Science, University of Guelph, Guelph, ON, Canada.

出版信息

J Agric Food Chem. 2007 Jan 24;55(2):502-9. doi: 10.1021/jf062634g.

DOI:10.1021/jf062634g

PMID:17227085

Abstract

The effect of heating on the physicochemical properties of emulsions prepared with soybean soluble polysaccharide (SSPS) was investigated. The emulsions were stable after heating at 90 degrees C for up to 30 min. Heating at different pH values or in the presence of CaCl2 (<10 mM) did not affect the stability; however, at higher concentrations of calcium ions, the emulsion particle size increased. Two fractions, a high molecular weight (HMF) and a low molecular weight (LMF) fraction, were separated from the crude SSPS preparation by gel fitration. Emulsions prepared with SSPS/HMF (MW = 310-420 kDa) showed little change in size with heating, while the protein impurities of the SSPS/LMF fraction formed aggregates by heating at pH 7. Analysis of the heat-induced aggregation of the two fractions of SSPS suggested that the changes in SSPS functionality with heating can be attributed to the protein impurities (LMF) present in the SSPS.

摘要

研究了加热对用大豆可溶性多糖（SSPS）制备的乳液理化性质的影响。乳液在90℃加热长达30分钟后仍保持稳定。在不同pH值下或存在CaCl2（<10 mM）时加热不会影响稳定性；然而，在较高浓度的钙离子存在下，乳液粒径会增大。通过凝胶过滤从粗SSPS制剂中分离出两个级分，即高分子量（HMF）级分和低分子量（LMF）级分。用SSPS/HMF（分子量=310-420 kDa）制备的乳液加热后粒径变化很小，而SSPS/LMF级分中的蛋白质杂质在pH 7下加热会形成聚集体。对SSPS两个级分的热诱导聚集分析表明，加热时SSPS功能的变化可归因于SSPS中存在的蛋白质杂质（LMF）。