College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China.
Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA.
J Sci Food Agric. 2019 Dec;99(15):6731-6740. doi: 10.1002/jsfa.9955. Epub 2019 Aug 28.
Common oil-in-water plant-based emulsions are allergenic and unstable to environmental stress, leading to increased consumer concerns about the food industry. To solve the problem of safety and instability, we investigated the influence of environmental stress on the stability of emulsions containing various rice protein hydrolysates, and compared the performance to whey protein, a common food emulsifier.
Rice protein hydrolysates were obtained by enzymatic hydrolysis with different proteases (neutrase, trypsin and alcalase). We evaluated the stability of emulsions produced with different hydrolysates according to storage, pH, ionic strength and thermal processing. Trypsin hydrolysates formed emulsion as stable as emulsion containing whey protein against a range of environmental stress containing pH (pH 6 to 7), salt (< 150 mmol L NaCl) and temperature (30-90 °C). Moreover, a higher partition coefficient of protein in emulsion showed that the trypsin hydrolysates were easy to adsorb at the oil-water droplet interface, indicating its higher stability.
The results obtained in the present study suggest that trypsin hydrolysates could be utilized as natural emulsifiers to stabilize emulsion instead of traditional animal-based emulsifiers, opening many opportunities with respect to hypoallergenic emulsion systems in the food industry. © 2019 Society of Chemical Industry.
常见的油包水型植物基乳液具有变应原性且对环境应激不稳定，这导致消费者对食品工业的担忧增加。为了解决安全和不稳定的问题，我们研究了不同米蛋白水解物对含乳状液稳定性的影响，并将其与乳清蛋白（一种常见的食品乳化剂）的性能进行了比较。
米蛋白水解物通过不同蛋白酶（中性蛋白酶、胰蛋白酶和碱性蛋白酶）的酶解获得。我们根据储存、pH 值、离子强度和热加工来评估用不同水解物生产的乳液的稳定性。胰蛋白酶水解物形成的乳液在 pH（6 至 7）、盐（<150mmol/LNaCl）和温度（30-90°C）等一系列环境应激条件下与含乳清蛋白的乳液一样稳定。此外，较高的蛋白质在乳液中的分配系数表明，胰蛋白酶水解物容易在油水滴界面吸附，表明其稳定性更高。
本研究结果表明，胰蛋白酶水解物可用作天然乳化剂来稳定乳液，而不是传统的动物基乳化剂，这为食品工业中的低变应原性乳液系统开辟了许多机会。©2019 英国化学学会。
