脂质相态对高蛋白质中间水分食品稳定性的影响

doi:10.3969/j.issn.1673-1689.2016.10.002

首页 > 过刊浏览>2016年第35卷第10期 >1020-1027. DOI:10.3969/j.issn.1673-1689.2016.10.002

脂质相态对高蛋白质中间水分食品稳定性的影响
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                        10.3969/j.issn.1673-1689.2016.10.002
                    
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Effect of Lipid Phase State on the Storage Stability of High-Protein Intermediate?鄄Moisture Foods

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摘要:

高蛋白质中间水分食品的品质在储藏过程中会因发生严重的劣化而导致其货架期受到限制，其中脂质导致的相分离是重要原因之一。研究采用乳清分离蛋白质、酪蛋白酸钠和大豆分离蛋白质为蛋白源，以不同相变温度的十四酸甲酯（C14）和硬脂酸甲酯（C18）为模型脂质，建立中间水分食品模型体系，通过质构仪、激光共聚焦荧光显微镜、低场核磁共振和差示扫描量热等手段，研究了脂质相态对该体系在储藏过程中稳定性的影响。结果表明，在储藏过程中，C14（液态脂）体系的硬度相对C18（固态脂）体系较小，但在该体系中发生了严重的相分离情况，而C18体系中蛋白质与脂质通过疏水相互作用而结合，体系变得更为均匀，并且不易发生出油现象。

Abstract:

High-protein intermediate-moisture foods suffered from serious deterioration of quality during storage restricts the shelf life of this type of food. Phase separation between lipids and other compounds is known as one of the most important factors. Two types of lipids with different phases，methyl myristate（C14 methyl ester） in liquid form and methyl stearate（C18 methyl ester） in solid form，were added to high-protein intermediate-moisture food model systems made with whey protein isolate，sodium caseinate or soy protein isolate. Texture analyzer，confocal laser scanning microscope，low-field nuclear magnetic resonance，and differential scanning calorimeter were used to investigate the influence of lipid phase states on the system stability during storage. It was found that systems with solid lipids were harder than those with liquid lipids during storage. However，the latter system suffered from phase separation，while the C18 systems became more homogeneous as the storage progressed，and without oil exudation was found.

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陆乃彦,张轩,李娟,周鹏.脂质相态对高蛋白质中间水分食品稳定性的影响[J].食品与生物技术学报,2016,35(10):1020-1027.

LU Naiyan, ZHANG Xuan, LI Juan, ZHOU Peng. Effect of Lipid Phase State on the Storage Stability of High-Protein Intermediate?鄄Moisture Foods[J]. Journal of Food Science and Biotechnology,2016,35(10):1020-1027.

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在线发布日期: 2016-10-31
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