水萃离心法提取3种油体富集物的理化性质和功能性质Physicochemical properties and functional properties of three oil body enrichments extracted by water extraction centrifugation

Abstract

为了对比不同油体富集物理化性质及功能性质的差异，采用水萃离心法从大豆、花生、葵花籽3种大宗油料种子中提取油体富集物，对比研究了油体富集物的得率、基本成分、粒径、Zeta电位、蛋白质组成、黏度、起泡性、乳化性、分层稳定性以及冻融稳定性。结果表明：大豆油体富集物的得率和固形物含量都显著低于葵花籽和花生油体富集物的（p＜0.05），且具有不易掩盖的豆腥味；3种油体富集物的基本成分之间都存在显著性差异（p＜0.05），蛋白质的分子质量分布也不尽相同；3种油体富集物的粒径和Zeta电位绝对值由小到大顺序均为大豆油体富集物<葵花籽油体富集物<花生油体富集物；在黏度、起泡性、乳化性、分层稳定性、冻融稳定性方面，由大到小排序均为大豆油体富集物＞葵花籽油体富集物＞花生油体富集物。 In order to compare the differences of physicochemical properties and functional properties of different oil body enrichments, oil body enrichments were extracted from soybean, peanut and sunflower seed by water extraction centrifugation method. The yield, composition, particle size, Zeta potential, protein composition, viscosity, foaming property, emulsification property, creaming stability and freeze-thaw stability of oil body enrichments were studied. The results showed that the yield and solid content of soybean oil body enrichment with beany flavor were significantly lower than those of sunflower seed and peanut oil body enrichments (p＜0.05). There were significant differences among the components of the three oil body enrichments (p＜0.05), and the molecular weight distribution of protein were also different. The order of particle size and the absolute of Zeta potential value of the three oil body enrichments were soybean oil body enrichment＜ sunflower seed oil body enrichment＜ peanut oil body enrichment. In terms of viscosity, foaming property, emulsification property, creaming stability, freeze-thaw stability, the order was soybean oil body enrichment＞ sunflower seed oil body enrichment＞ peanut oil body enrichment.

Keywords

• 水萃离心法；油体富集物；理化性质；功能性质
• water extraction centrifugation method; oil body enrichment; physicochemical property; functional property