pH值、盐浓度和温度对不同品种花生油脂体稳定性的影响

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• 英文论文题名：Effect of pH,NaCl and temperature on the stability of oil bodies extracted from different peanut varieties
• 论文作者：郝莉花 ; 陈复生
• 英文论文作者：Hao Lihua ; Chen Fusheng ; College of Food Science and Technology ; Henan University of Technology
• 年：2016
• 作者机构：河南工业大学粮油食品学院;
• 论文关键词：花生 ; 油脂体 ; zeta(ζ)电位 ; 稳定性
• 英文论文关键词：peanut ; oil bodies ; zeta potential ; stability
• 会议召开时间：2016-11-09
• 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
• 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
• 语种：中文
• 分类号：TS221
• 学会代码：ZGSP
• 会议名称：中国食品科学技术学会第十三届年会
• 会议地点：中国北京
• 主办单位：中国食品科学技术学会
• 学会名称：中国食品科学技术学会
• 页数：2
• 文件大小：104k
• 原文格式：O
• 会议级别：全国

摘要

油脂体是由一层磷脂和蛋白质的复合膜包围三酰基甘油所形成的完整、稳定、独立的小球体,花生的脂类物质主要以三酰甘油酯的形式贮藏于其中。由于表面蛋白质和磷脂的存在,油脂体具有独特的物理稳定性。本文研究pH值(pH 3.0,7.4和9.0)、盐浓度(0-100mmol/L NaCl)和加热处理(25-45℃)对不同品种花生油脂体物理稳定性的影响,以期为花生油脂体在食品工业中的应用提供一定的参考。通过zeta(ξ)电位分析仪分析不同处理条件下五个品种(豫花23,豫花27,豫花9719,豫花9830和豫花9502)花生油脂体悬浮液的∈电位。结果显示,五种花生油脂体在pH=3.0时ξ电位为正值,在pH=7.4和pH=9.0时ξ电位为负值;在低盐浓度(<10mmol/L)并远离其等电点(pH 4.5-5.5)时,五种花生油脂体稳定性较好;在25-45℃(0mmol/L NaCl,pH 7.4))的热处理过程中,五种花生油脂体的ξ电位呈现不同的变化规律。结果表明,不同品种的花生油脂体具有各自不同的特性,该研究可为适用于食品工业的优良花生油脂体品种的选择提供基础。
Peanuts contain oil bodies that are coated by a layer of phospholipids and proteins.In nature,this mixed coating protects the oil bodies from environmental stresses and may be utilized by food manufacturers.In order to offer scientific bases for the application of oil bodies from different peanut varieties in food,the influence of NaCl(0-100 mM),thermal processing(25-45℃,1h) and pH(3.0,7.4,and 9.0) on the stability of the oil bodies was analyzed using zeta potential measurements in this study.The zeta potentials of oil-body suspensions(in 10 mM phosphate buffer) prepared by five peanut varieties in different salt concentration(0-100 mM) were positive at pH3.0,while the zeta values remained negative at pH7.4 and pH9.0.The oil bodies were stable to aggregation far from their oelectric points between pH 4.5-5.5 at lower salt concentration(< 10 mM NaCl).The oil bodies exhibited different change between five peanut varieties in the thermal processing from 25 to45℃(0 mM NaCl,pH 7.4).These results suggest that oil bodies extracted from different peanuts varieties have various properties and may provide a new insight of choosing suitable peanut variety for the food industry.

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