Page 109 - 《精细化工》2022年第5期

第 39 卷第 5 期 精 细 化 工 Vol.39, No.5
2022 年 5 月 FINE CHEMICALS May 2022

食品与饲料用化学品
超声波处理对大豆蛋白乳液凝胶特性及

运载槲皮素性能的影响

1
1
2
1*
1
1
靳紫梦 ，赵青山 ，陈泳政 ，张晓松 ，金 花 ，许 晶
（1. 东北农业大学 文理学院，黑龙江 哈尔滨 150030；2. 东北农业大学 实验实习与示范中心，黑龙江
哈尔滨 150030）
摘要：采用超声波改性的大豆分离蛋白作为乳化剂和凝胶基质制备葡萄糖酸内脂（GDL）诱导乳液凝胶，考察
了超声波处理对大豆分离蛋白乳液、乳液凝胶特性以及槲皮素运载性能的影响。通过乳液凝胶分子间作用力和
质构特性的分析，确定超声波改性的最佳条件为：超声波功率 400 W，温度 55 ℃，时间 30 min。结果表明，
超声波改性使乳液的平均粒径与表观黏度下降、ζ-电位绝对值与界面蛋白含量上升。乳液凝胶的最终存储模量
（G'）提高，形成了更趋近于弹性性质的凝胶材料；低场核磁共振中驰豫时间降低，峰比例分布改变，乳液凝
胶的水合特性上升；改性乳液凝胶具有更加均匀的多孔结构，油滴更好地嵌入在凝胶的网络结构中。此外，与
天然大豆分离蛋白槲皮素乳液凝胶相比，改性大豆分离蛋白槲皮素乳液凝胶的包封率从 66.62% ± 0.98%增加
到 70.17% ± 0.45%，生物利用率从 44.41% ± 1.45%增加到 53.90% ± 2.88%，脂肪酸分解率随着消化时间增加而
显著增加。
关键词：超声波改性；大豆分离蛋白；乳液凝胶；凝胶特性；运载性能；食品化学品
中图分类号：TS201.7 文献标识码：A
文章编号：1003-5214 (2022) 05-0963-09 开放科学 (资源服务) 标识码 (OSID)：

Effects of ultrasound treatment on gel properties of soy protein emulsion and

carrying capacity properties of quercetin

1*
1
1
1
1
2
JIN Zimeng , ZHAO Qingshan , CHEN Yongzheng , ZHANG Xiaosong , JIN Hua , XU Jing
（1. College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, Heilongjiang, China; 2. Experimental
Practice and Demonstration Center, Northeast Agricultural University, Harbin 150030, Heilongjiang, China）
Abstract: Ultrasonic modified soy protein isolate was used as emulsifier and gel matrix to prepare
glucono-δ-lactone (GDL)-induced emulsion gel, and the effects of ultrasonic treatment on soy protein
isolate emulsion and emulsion gel properties, as well as transport properties of quercetin were investigated.
Through the analysis of intermolecular interaction and texture properties of emulsion gel, the optimal
conditions for ultrasonic modification were determined as follows: ultrasonic power of 400 W, temperature
of 55 ℃ and time of 30 min. The results showed that the mean particle size and apparent viscosity
decreased, while the absolute value of ζ-potential and interfacial protein content of emulsion increased after
ultrasonic modification. The final storage modulus (G') of emulsion gel increased, which formed a gel
material that was closer to elastic properties. The relaxation time in low field nuclear magnetic resonance
decreased, the peak ratio distribution changed, and the hydration characteristics of emulsion gel increased.
The modified soy protein isolate emulsion gel had a more uniform porous structure, and the oil droplets
were better embedded in the gel network structure. In addition, compared with the natural soy protein
isolate quercetin emulsion gel, the encapsulation rate and bioavailability of the modified soy protein isolate

收稿日期：2021-10-15; 定用日期：2021-12-27; DOI: 10.13550/j.jxhg.20211054
基金项目：国家自然科学基金青年科学基金项目（31901605）；黑龙江省重点研发计划项目（GA21B001）
作者简介：靳紫梦（1997—），女，硕士生，E-mail：jinzimeng0323@163.com。联系人：许 晶（1979—），女，教授，E-mail：
xujing@neau.edu.cn。