三聚磷酸钠钙螯合剂对钙强化大豆蛋白乳液的稳定作用
Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphate.
作者信息
Jiang Zuqiang, Li Yonghong, Ying Ruifeng, Huang Meigui, Liao Qiuhong, Hussain Shahzad, Hayat Khizar
机构信息
College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 China.
College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041 Sichuan China.
出版信息
Food Sci Biotechnol. 2025 Jan 13;34(9):1935-1948. doi: 10.1007/s10068-024-01816-5. eCollection 2025 May.
Calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate are of considerable importance for the development of calcium-fortified soymilk products. This study aimed to investigate the characteristics and stabilities of calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate. When the concentration of sodium tripolyphosphate ranged from 0 to 0.6%, the emulsion potential and emulsification activity index gradually increased to 35.5 mV and 71.7 ± 0.8%, while the particle size and flocculation index progressively decreased to 756.2 ± 41.3 nm and 16.21%, respectively. However, when the concentration exceeded 0.6%, these characterization data plateaued. Microstructural analysis revealed a uniform distribution of droplets. Raman spectroscopy showed an increase in the ordered structure of proteins in the emulsion. Additionally, the centrifugal, thermal, and storage stabilities of the emulsion were enhanced. These findings offer insights into the properties of calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate and may contribute to expanding their utilization in emulsions and soy products.
由三聚磷酸钠稳定的钙强化大豆蛋白乳液对于钙强化豆浆产品的开发具有相当重要的意义。本研究旨在探究由三聚磷酸钠稳定的钙强化大豆蛋白乳液的特性和稳定性。当三聚磷酸钠浓度在0至0.6%范围内时，乳液电位和乳化活性指数逐渐增加至35.5 mV和71.7±0.8%，而粒径和絮凝指数则分别逐渐降低至756.2±41.3 nm和16.21%。然而，当浓度超过0.6%时，这些表征数据趋于平稳。微观结构分析显示液滴分布均匀。拉曼光谱表明乳液中蛋白质的有序结构增加。此外，乳液的离心稳定性、热稳定性和储存稳定性均得到增强。这些发现为了解由三聚磷酸钠稳定的钙强化大豆蛋白乳液的性质提供了见解，并可能有助于扩大其在乳液和大豆制品中的应用。
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