螺旋藻蛋白-原花青素稳定亚麻籽油品质的研究
Study on the stability of flaxseed oil quality by the complex of spirulina protein-procyanidins
曾巧辉 1余杏同 1林妙銮2
作者信息
- 1. 佛山大学食品科学与工程学院,广东佛山 528225;广东省食品智能制造重点实验室,广东佛山 528225
- 2. 佛山大学食品科学与工程学院,广东佛山 528225
- 折叠
摘要
为研究螺旋藻蛋白-原花青素复合物稳定亚麻籽油乳液品质的影响,选取由弱碱性电解水溶解后经过高压均质提取出纯度为98.14％的螺旋藻蛋白,通过超声混合与原花青素以1∶2(V∶V)形成复合物,该复合物具有一定的抗氧化能力.以脂质氧化分析(POV值、TBARS值)、光学显微镜微观结构和外观形态分析为主要指标,研究蛋白浓度、原花青素浓度及油相体积占比对乳液稳定性的影响,初步得出螺旋藻蛋白-原花青素复合物乳液POV值、TBARS值均低于仅用蛋白制备的乳液,且在低蛋白浓度、高原花青素浓度以及适当油相体积占比的条件下低温保存,能更好的延缓乳液的脂质氧化,提高乳液储存稳定性,也为开发螺旋藻蛋白-亚麻籽油乳液产品提供新思路.
Abstract
In order to study the effect of the complex spirulina protein-procyanidins on the stability of flaxseed oil emulsion quality,the spirulina protein with a purity of 98.14％was extracted by high pressure homogenization after being dissolved in weak alkaline electrolytic water.The complex was formed by ultrasonic mixing with procyanidins in a ratio of 1∶2(V∶V).The complex had a certain antioxidant capacity.The effects of protein concentration,procyanidins concentration and oil volume ratio on the stability of emulsion were studied with lipid oxidation analysis(POV value,TBARS value),optical microscope microstructure and appearance morphology analysis as the main indicators.It was preliminarily concluded that the POV value and TBARS value of the spirulina protein-procyanidins complex emulsion were lower than those of the emulsion prepared only with protein.Moreover,low temperature storage at low protein concentration,plateau anthocyanin concentration and appropriate oil phase volume ratio can better delay the lipid oxidation of emulsion and improve the storage stability of emulsion.It also provides new ideas for developing spirulina protein flaxseed oil emulsion products.
关键词
乳液/抗氧化能力/脂质氧化/原花青素Key words
emulsion/antioxidant capacity/lipid oxidation/procyanidins引用本文复制引用
基金项目
广东省教育厅创新强校项目(2022KTSCX120)
广东省市场监督管理局科研攻关项目(2022CS01)
出版年
2024
国家科技期刊平台
NSTL
万方数据