核桃蛋白-黄原胶复合Pickering乳液的 制备工艺优化Optimization of preparing walnut protein-xanthan composite Pickering emulsion

Abstract

为了进一步促进我国核桃资源优势向经济效益优势转化，提高核桃饼粕中蛋白质的高值化利用，以核桃饼中提取的核桃蛋白作为原料，通过与黄原胶复配制备一种蛋白-多糖复合的Pickering乳液，通过单因素实验和响应面实验对核桃粕蛋白-黄原胶复合Pickering乳液的制备工艺进行了优化,并考察了制备的Pickering乳液的热稳定性、冷藏稳定性和冻融稳定性。结果表明，核桃蛋白-黄原胶复合Pickering乳液制备的最优工艺参数为pH 6.5、黄原胶添加量0.2 g/100 mL、核桃油体积分数72%，在此条件下乳液乳析指数较低，为（1.49±0.68）%,乳液体系热稳定和冷藏稳定性较好，冻融稳定性较差。综上，制备核桃蛋白-黄原胶复合Pickering乳液为核桃蛋白的开发利用提供了一个新思路。 In order to further promote the transformation of walnut resources advantage to economic benefit advantage and improve the high-value utilization of protein in walnut meal, a protein-polysaccharide composite Pickering emulsion was prepared by walnut protein and xanthan. The preparation process of walnut protein-xanthan composite Pickering emulsion was optimized by single factor experiment and response surface experiment, and the thermal stability, frozen stability, freeze-thaw stability were determined. The results showed that the optimal preparing parameters of Pickering emulsion were pH 6.5, xanthan dosage 0.2 g/100 mL, walnut oil volume fraction 72%. Under these conditions, the creaming index was lower with (1.49±0.68)%. The emulsion system had good thermal stability and frozen stability, but the freeze-thaw stability was low. In conclusion, the preparation of walnut protein-xanthan composite Pickering emulsion provides a new idea for the exploitation of walnut protein.

Keywords

• 核桃蛋白；多糖；黄原胶；pickering乳液
• walnut protein; polysaccharide; xanthan; pickering emulsion