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投稿时间：2021-09-28
投稿时间：2021-09-28
中文摘要: 通过碱溶醇沉法从小麦麸皮中提取小麦麸皮阿拉伯木聚糖（wheat bran arabinoxylan，WBAX）。为扩大WBAX在乳液中的应用，向WBAX中添加豌豆分离蛋白（pea protein isolate，PPI），并对WBAX及添加PPI后的WBAX进行热处理（90℃，3 h），分别得到4种乳化剂。其中WBAX/PPI-3的乳化性和乳化稳定性显著增强（p＜0.05），乳化活力指数提升至30.80 m2/g，乳化稳定指数提升至240.05 min。通过荧光光谱、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳，发现WBAX/PPI-3的荧光光谱发生红移，亲水性增强，热处理下WBAX与PPI发生了美拉德反应。进一步考察不同处理条件下的WBAX在乳液中的应用效果，对经过各乳化剂稳定的乳液进行了粒径及Zeta-电位、微观结构的研究，发现WBAX/PPI-3粒子稳定的乳液平均粒径较小（735 nm）且分布均匀，Zeta-电位绝对值较高（28.3 mV），静电斥力较大，可用于制备得到均一、稳定的乳液。
Abstract:Wheat bran arabinoxylan（WBAX）was extracted from wheat bran by an alkali-soluble alcohol precipitation method.To expand the application of WBAX in emulsions，pea protein isolate （PPI）was added to WBAX.WBAX alone and WBAX supplemented with PPI were heat-treated at 90℃for 3 h to obtain emulsifiers.The emulsification and emulsification stability of WBAX/PPI-3 were significantly enhanced（p＜0.05）.The emulsifying activity index and emulsifying stability index of WBAX/PPI-3 were increased to 30.80 m2/g and 240.05 min，respectively.Fluorescence spectroscopy of WBAX/PPI-3 revealed a red shift and sodium dodecyl sulfate-polyacrylamide gel electrophoresis detected increased hydrophilicity.The heat treatment caused a Maillard reaction between WBAX and PPI.The application of WBAX under different treatment conditions in emulsions was investigated.The average particle size，Zeta-potential，and microstructure of emulsions stabilized by emulsifiers were studied. The emulsion stabilized by WBAX/PPI-3 displayed a small average particle size（735nm）and uniform distribution，a high absolute Zeta-potential（28.3 mV），and a large electrostatic repulsion.These attributes are beneficial in preparing uniform and stable emulsions.
文章编号：202204001 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（21676073）；河南省科技厅自然科学项目（212102110320）；河南工业大学高层次人才基金项目（2020BS013）
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