陈艾霖,刘璐,宋春勇,冯瑞,洪鹏志,周春霞,林玉锋

• 1:广东海洋大学食品科技学院//广东省水产品加工与安全重点实验室//广东省海洋食品工程技术研究中心
• 2:南方海洋科学与工程广东省实验室(湛江)

摘要(Abstract)：

【目的】提高鱼蛋白乳液的稳定性,拓宽其乳化应用领域。【方法】以罗非鱼分离蛋白(tilapia protein isolate,TPI)作为乳化剂,高压均质制备O/W型TPI乳液,考察热处理(60、70、80、90℃,30 min)对乳液电位、黏度、粒径、乳析指数和微观结构的影响,探讨热处理对乳液稳定性的改善及机理。【结果】未经热处理的TPI乳液稳定性较差,4℃条件下贮藏5 d出现分层。经热处理后乳液的平均粒径显著减小(9.16～136.15 nm)(P <0.05),电位绝对值显著增大(4.28～8.60 mV)(P <0.05),4℃贮藏28 d无明显的分层和絮凝现象。不同温度热处理结果比较发现,70℃加热30min后乳液粒径减小至(507.21±7.98)nm,表面净电荷和黏度最大,液滴形状规则且分布均匀,贮藏28d未分层。【结论】热处理导致乳液液滴的表面净电荷和体系黏度增大,界面蛋白空间位阻增大不易发生聚集,液滴粒径小且分布均匀,乳液稳定性增加。其中TPI乳液经70℃加热30 min效果最佳,稳定性最佳。

关键词(KeyWords)： 罗非鱼分离蛋白;乳液;热处理;稳定性

Abstract:

Keywords:

基金项目(Foundation): 广东省科技计划项目（2017A020208067）;; 广东省现代农业产业技术体系创新团队建设项目（2019KJ150）

作者(Author): 陈艾霖,刘璐,宋春勇,冯瑞,洪鹏志,周春霞,林玉锋

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