王团结,冯志彪,岳莹,王一潇,田波

• 1:东北农业大学食品学院

摘要(Abstract)：

采用单因素试验研究了茶多酚(TP)添加量、pH值、油添加量、大豆分离蛋白(SPI)浓度对TP-SPI复合乳液的乳化活性、稳定性和抗氧化性等性质的影响,为制备不同需求的复合乳化体系条件选择提供理论依据。研究表明:随着TP添加量的增加,复合乳液的乳化稳定性和抗氧化性增强,对乳化活性影响不显著;随着油量的增加,复合乳液的乳化活性和抗氧化性降低,乳化稳定性先增强后降低;随着pH值的增加,复合乳液的乳化活性和稳定性先降低后增强,其乳化活性和乳化稳定性在碱性条件下比在酸性条件下强,抗氧化能力变化则与之相反;随着SPI的浓度增大,复合乳液的乳化活性和乳化稳定性增强,对抗氧化性的影响不显著。

关键词(KeyWords)： 茶多酚;大豆分离蛋白;复合乳液;性质

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 王团结,冯志彪,岳莹,王一潇,田波

参考文献(References)：

• [1]Coppock R W,Dziwenka M.Chapter 46-green tea extract[J].Nutraceuticals,2016:633-652.
• [2]Yang C S,Lambert J D,Sang S.Antioxidative and anti-carcinogenic activities of tea polyphenols[J].Archives of Toxicology,2009,83(1):11-21.
• [3]Katiyar S K,Mukhtar H.Tea antioxidants in cancer chemoprevention[J].Journal of Cellular Biochemistry Supplement,1997(27):59-67.
• [4]Giménez R.Beneficial effects of green tea-a review[J].Journal of the American College of Nutrition,2006,25(2):79-99.
• [5]Cooper R,MorréD J,MorréD M.Medicinal benefits of green tea:part I.Review of noncancer health benefits[J].Journal of Alternative&Complementary Medicine,2005,11(3):521-528.
• [6]Xiao C.Health effects of soy protein and isoflavones in humans[J].Journal of Nutrition,2008,138(6):1244-1249.
• [7]Kinsella J E.Functional properties of soy proteins[J].Journal of the American Oil Chemists'Society,1979,56(3):242-258.
• [8]Staszewski M V,Jagus R J,Pilosof A M R.Influence of green tea polyphenols on the colloidal stability and gelation of WPC[J].Food Hydrocolloids,2011,25(5):1077-1084.
• [9]Nie X,Gong Y,Wang N,et al.Preparation and characterization of edible myofibrillar protein-based film incorporated with grape seed procyanidins and green tea polyphenol[J].LWTFood Science and Technology,2015,64(2):1042-1046.
• [10]Haratifar S,Corredig M.Interactions between tea catechins and casein micelles and their impact on renneting functionality[J].Food Chemistry,2014,143(1):27-32.
• [11]Wan Z L,Wang J M,Wang L Y,et al.Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions[J].Food Chemistry,2014,161(6):324-331.
• [12]Zheng L,Su G,Ren J,et al.Isolation and characterization of an oxygen radical absorbance activity peptide from defatted peanut meal hydrolysate and its antioxidant properties[J].Journal of Agricultural&Food Chemistry,2012,60(21):5431-5437.
• [13]刘勤勤,郭晓娜,彭伟,等.茶多酚与大豆分离蛋白的相互作用[J].食品科学,2015,36(17):43-47.
• [14]Brown P J,Wright W B.An investigation of the interactions between milk proteins and tea polyphenols[J].Journal of Chromatography A,1963,11(4):504-514.
• [15]Tapal A,Tiku P K.Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin[J].Food Chemistry,2012,130(4):960-965.
• [16]薛瑾.茶多酚-蛋白纳米复合物的研究[D].无锡:江南大学,2014.
• [17]Chen S,Zhang N,Tang C H.Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0and 7.0[J].Food Hydrocolloids,2016,61:102-112.
• [18]杨贤强.茶多酚化学[M].上海:上海科学技术出版社,2003:25-28.