部分水解大米谷蛋白作为食品乳化剂的有效性：与乳清蛋白的比较。
Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein.
作者信息
Xu Xingfeng, Zhong Junzhen, Chen Jun, Liu Chengmei, Luo Liping, Luo Shunjing, Wu Lixin, McClements David Julian
机构信息
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
出版信息
Food Chem. 2016 Dec 15;213:700-707. doi: 10.1016/j.foodchem.2016.07.047. Epub 2016 Jul 6.
The emulsifying properties of partially hydrolyzed rice glutelin (H-RG, 2% degree of hydrolysis) were compared to those of whey isolate protein (WPI), a commonly used protein-based emulsifier. The surface load of WPI (1% emulsifier, d32=167.5nm) was 2.8 times lower than that of H-RG (3% emulsifier, d32=159.0nm). Emulsions containing WPI-coated lipid droplets had better stability to pH changes (2-8), NaCl addition (0-500mM) and thermal processing (30-90°C, 0 or 200mM NaCl). Nevertheless, H-RG emulsions were stable over a range of conditions: pH 6-8; NaCl≤200 (pH 7); temperatures≤90°C in the absence of salt (pH 7); and temperatures≤50°C in the presence of 200mM NaCl (pH 7). This study indicates that H-RG may be utilized as a natural emulsifier in the development of label-friendly emulsion-based food products, but that further work is needed to increase the range of applications.
将部分水解的大米谷蛋白（H-RG，水解度为2%）的乳化特性与乳清分离蛋白（WPI，一种常用的蛋白质基乳化剂）进行了比较。WPI（1%乳化剂，d32 = 167.5nm）的表面负载比H-RG（3%乳化剂，d32 = 159.0nm）低2.8倍。含有WPI包被脂质滴的乳液对pH变化（2 - 8）、添加NaCl（0 - 500mM）和热处理（30 - 90°C，0或200mM NaCl）具有更好的稳定性。然而，H-RG乳液在一系列条件下是稳定的：pH 6 - 8；NaCl≤200（pH 7）；无盐（pH 7）时温度≤90°C；存在200mM NaCl（pH 7）时温度≤50°C。本研究表明，H-RG可作为天然乳化剂用于开发标签友好的乳液基食品，但需要进一步开展工作以扩大其应用范围。
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