蛋白浓度对热致大豆球蛋白颗粒Pickering乳液稳定剂的影响

摘要

该文利用大豆球蛋白（SG）为原料，通过在不同浓度下加热处理（100℃，30min）得到一系列SG颗粒，利用动态光散射技术（DLS）、原子力显微镜（AFM）等手段研究了SG颗粒的性质（粒径、电位、微结构、表面疏水性）及其稳定乳液的性质。结果发现，加热处理可以显著地增加颗粒粒径（90~150 nm）及表面疏水性（提升了5~8倍），其程度受加热时蛋白浓度影响。加热处理不仅提高了SG颗粒的乳化性能，还提高了其抗乳液凝聚稳定性（储藏14 d内），表明了SG颗粒具有良好的作为Pickering乳液稳定剂的潜力。%In the present work,soyglycinin(SG) particles were formed byheating thematerial soy glycinin at 100℃ for 30min with different proteinconcentrations.The particle properties such as particle size,potential,microstructure and surfacehydrophobicity were evaluated by dynamic scattering technology and atomic forcemicroscopy,indicating thatheat treatmentcaused bigger particlesize (90~150 nm) withmorehydrophobic nature(increased 5~8 times relative to nativeSG) and protein concentration was favorable for the size andhydrophdoicof nanoparticles.The results showed that all theheatedSG particles exhibitedgood stability againstcoalescenceunder a 14–day storage period, meaning theyhadgood potential to bePickering–like emulsion stabilization.