CN116941769A - 一种去腥鱼油乳液及其制备方法 - Google Patents
一种去腥鱼油乳液及其制备方法 Download PDFInfo
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- CN116941769A CN116941769A CN202310705265.0A CN202310705265A CN116941769A CN 116941769 A CN116941769 A CN 116941769A CN 202310705265 A CN202310705265 A CN 202310705265A CN 116941769 A CN116941769 A CN 116941769A
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- lactoglobulin
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Classifications
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/46—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates
- C07K14/47—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from mammals
- C07K14/4701—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from mammals not used
- C07K14/4717—Plasma globulins, lactoglobulin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及鱼类制品技术领域,具体公开了一种去腥鱼油乳液及其制备方法。该鱼油乳液由鱼油、壳聚糖‑改性乳球蛋白纤维复合物、乳化剂、水所组成,复合物作为稳定剂添加到乳液中时能够在油滴周围形成致密、均匀的保护层,使得油滴的平均尺寸更大且更均匀,有利于增强乳液的稳定性。将该复合物添加到鱼油乳液中不仅能提高贮藏过程中乳液的物理稳定性,而且能较好地抑制脂质氧化,提高鱼油乳液的化学稳定性,进一步降低腥味。
Description
技术领域
本发明涉及鱼类制品技术领域,尤其涉及一种去腥鱼油乳液及其制备方法。
背景技术
鱼制品不仅富含优质蛋白、EPA、DHA等营养素,还是人体微量元素的重要来源,可以降低中风、冠心病及心血管疾病的死亡率、总死亡率以及患抑郁症的风险。根据联合国粮农组织最新统计,2016年我国鱼类养殖与捕捞总量为4217.1156t,占全球总量的32.1%,可见鱼类资源作为国民蛋白质的来源之一,其需求量很大。鱼制品普遍存在着区别于海鲜鲜味的特殊腥味。该气味是由一系列低阈值挥发性化合物组成的混合物,在鱼体死后会伴随着生化反应的进行而增强,最终演变为腥臭味并降低鱼制品品质。鱼类加工副产物是生产高品质鱼油的良好生物资源。鱼油中含有大量的二十碳五烯酸(EPA)、二十二碳六烯酸(DHA)等n-3多不饱和脂肪酸(PUFA)。EPA具有预防心脑血管疾病、促进血液循环、减少动脉硬化、调节脂质代谢等功效;DHA具有预防老年痴呆、增强免疫力、改善视力、抗癌、抗炎、促进婴幼儿视网膜发育等功效。由于PUFA的存在,在贮藏过程中,鱼油对光、氧气以及热极度敏感,易发生脂肪的氧化酸败,产生刺激性气味。这不仅降低其原有的功效,还会引起心血管动脉粥样硬化,并诱发高血压、脑溢血等疾病。而鱼油中的鱼腥味也是限制其生产加工与销售的一大重要因素。
为了解决鱼油因氧化酸败而产生变质、异味的问题,目前最有效的方式之一就是将其包埋在胶体递送系统中,基于乳液的递送系统特别适合于包埋、保护和控制释放亲脂性生物活性成分。在乳液体系中,生物活性成分溶解在脂质相中,其通过均质转化为乳化剂包埋的脂质液滴。选择合适的乳化剂是决定乳液递送系统理化性质和功能性能的最重要因素之一。传统上,食品乳液通过单一的食品级乳化剂如小分子表面活性剂、磷脂、蛋白质或多糖稳定。然而,开发基于不同分子(例如蛋白质-多糖、蛋白质-多酚或多糖-多酚)形成共价复合物或物理混合物作为多功能新型乳化剂的研究近年来引起了人们极大的兴趣。
中国专利201910472335.6公开了一种延缓鱼油氧化的乳液及其制备方法,该乳液包括以下质量百分比含量的组分:鱼油9.0~11.0%,乳化剂0.9~1.1%,硫酸亚铁0.0024~0.0042%,卡拉胶0.0025~0.03%,水87.82~90.02~,醋酸0.0077~0.0280%,醋酸钠0.0196~0.0585%。与现有技术相比,该发明制备得到的鱼油乳液氧化稳定性较强,产品货架期可有效延长,制备方法简单,无污染,所用卡拉胶是常用食品添加剂,原料易得,成本低廉,具有广阔的应用前景和良好的推广应用价值。
中国专利申请201911372196.6公开了一种含天然抗氧化剂组合物的鱼油微囊粉,其由下述质量百分配比的原料制成:活性层45%~55%、壁材层45%~55%、脂溶性抗氧化剂0.05%~1.5%、水溶性抗氧化剂0.05%~0.5%、乳化剂1%~10%;所述的活性层为鱼油;所述的壁材层为阿拉伯胶、壳聚糖中的至少一种;所述的脂溶性抗氧化剂为天然维生素E、茶多酚、β-胡萝卜素中的至少一种;所述的水溶性抗氧化剂为抗坏血酸、越橘提取物、葡萄籽提取物、迷迭香提取物中的至少一种;所述的乳化剂为单硬脂酸甘油酯、双硬脂酸甘油酯中的至少一种。该发明的含天然抗氧化剂组合物的鱼油微囊粉能有效防止外界高温环境和氧气对不饱和脂肪酸油脂的氧化,提高了产品的货架期和稳定性。
现有技术中关于鱼油乳液的制备,通常采用现有的添加剂或者对鱼油进行包封的方式来降低鱼油氧化的风险,并以此来减少异味,然而这种方式对于所制备的乳液的稳定性的提升是有限的,因此,研发出一种能有效提升鱼油乳液的方法并将此应用到鱼油乳液的应用中是十分有必要的。
发明内容
有鉴于现有技术中的上述缺陷,本发明所要解决的技术问题是提供一种稳定性更佳、风味更佳的去腥鱼油乳液及其制备方法。
在鱼油乳液中,生物聚合物经常被用作稳定剂,以赋予乳液更好的稳定性。壳聚糖由于水溶性差,导致应用受到限制。而将壳聚糖与有效的其他物质如β-乳球蛋白的结合,可以发挥壳聚糖在实现稳定乳液方面的优势特性。β-乳球蛋白在进行纤维化转变后能够使得油水界面层的粘弹性提高,这对于乳液的稳定更有利,然而蛋白纤维和壳聚糖一样很容易受到pH值及离子强度变化的影响从而发生性质、结构的转变。因此,在本发明中,发明人通过对β-乳球蛋白进行修饰得到改性乳球蛋白纤维,改性后的乳球蛋白纤维更具疏水性。由于乳球蛋白纤维带有负电荷,而壳聚糖带有正电荷,二者的复合正是由这些相反电荷的静电吸引所驱动的。复合物作为稳定剂添加到乳液中时能够在油滴周围形成致密、均匀的保护层,使得油滴的平均尺寸增大,并且得到尺寸分布更均匀的乳液体系,由于表面的保护层油滴之间静电斥力和空间位阻作用增加,有利于增强乳液的稳定性。将该复合物添加到鱼油乳液中不仅能提高贮藏过程中乳液的物理稳定性,而且能较好地抑制脂质氧化,提高鱼油乳液的化学稳定性,从而避免了腥味的产生。
本发明的技术方案:
一种去腥鱼油乳液的制备方法,包括如下步骤:
S1将β-乳球蛋白加入水中,配制为2~2.5wt%的混合液,搅拌12~16h,再用2~4mol/L盐酸调节pH至2~3,加热至65~85℃下搅拌16~24h,降至室温后进行透析(<10W),在pH=2~3的水中透析2~3d后,透析时保持温度在5~10℃,透析完成后冷冻干燥得到β-乳球蛋白纤维;
S2将步骤S1中的β-乳球蛋白纤维加入到二氯甲烷中,再加入4-二甲氨基吡啶、十二硫醇、二环己基碳二亚胺,在0~5℃下搅拌0.5~2h,升至室温继续搅拌16~24h,反应结束后过滤,滤液经酸洗、碱洗、水洗后减压浓缩再冷冻干燥得到改性乳球蛋白纤维;
S3将壳聚糖加入到0.06~0.1mol/L的乙酸水溶液中,搅拌混合均匀后加入步骤S2中的改性乳球蛋白纤维,室温下搅拌16~24h后进行透析(<10W),在水中透析2~3d后冷冻干燥得到壳聚糖-改性乳球蛋白纤维复合物;
S4将步骤S3中的壳聚糖-改性乳球蛋白纤维复合物加入到水中得到水相,将乳化剂与鱼油混合得到油相;将水相与油相混合高压均质5~20min得到去腥鱼油乳液。
进一步的,所述步骤S2中β-乳球蛋白纤维、4-二甲氨基吡啶、二环己基碳二亚胺、十二硫醇的质量比为5.5~7:0.05~0.1:0.5~1.5:1。
进一步的,所述步骤S3中壳聚糖与改性乳球蛋白纤维的质量比为1:1.5~2.5。
进一步的,所述步骤S3中壳聚糖与乙酸水溶液的质量比为0.1~1:100。
进一步的,所述步骤S4中壳聚糖-改性乳球蛋白纤维复合物、鱼油、乳化剂在乳液中的含量分别为0.5~2wt%、10~15wt%、1~1.5wt%,余量为水。
进一步的,所述乳化剂为单硬脂酸甘油酯、硬脂酰乳酸钠、大豆磷脂中至少一种。
进一步的,所述冷冻干燥的条件为﹣40~﹣30℃,8~10Pa,24~72h。
进一步的,所述高压均质的条件为750~800bar。
本发明还提供了一种去腥鱼油乳液,由上述方法制备而成。
与现有技术相比,本发明的有益效果:
(1)在本发明中,发明人通过对β-乳球蛋白进行修饰得到改性乳球蛋白纤维,改性后的乳球蛋白纤维更具疏水性。由于乳球蛋白纤维带有负电荷,而壳聚糖带有正电荷,二者的复合正是由这些相反电荷的静电吸引所驱动的;
(2)复合物作为稳定剂添加到乳液中时能够在油滴周围形成致密、均匀的保护层,使得油滴的平均尺寸增大,并且得到尺寸分布更均匀的乳液体系,由于表面的保护层油滴之间静电斥力和空间位阻作用增加,有利于增强乳液的稳定性;
(3)将该复合物添加到鱼油乳液中不仅能提高贮藏过程中乳液的物理稳定性,而且能较好地抑制脂质氧化,提高鱼油乳液的化学稳定性,从而避免了腥味的产生。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明,但是应该明确提出这些实施例用于举例说明,但是不解释为限制本发明的范围。
本发明实施例中部分原料的参数如下:
鱼油,Ropufa 30,瑞士DSM。
β-乳球蛋白,货号:,阿拉丁。
对照例1
一种去腥鱼油乳液的制备方法,包括如下步骤:
S1将β-乳球蛋白加入到水中,配制为2wt%的混合液,搅拌16h至完全水和,采用2mol/L盐酸调节pH至2,加热至85℃下搅拌18h,降至室温后进行透析(<10W),在pH=2的水中透析3d后,透析时保持温度在5℃,透析完成后在﹣30℃,10Pa下冷冻干燥48h得到β-乳球蛋白纤维;
S2将壳聚糖0.8g加入到98g 0.08mol/L的乙酸水溶液中,搅拌混合均匀后加入步骤S1中的β-乳球蛋白纤维1.2g,室温下搅拌18h后进行透析(<10W),在水中透析3d后在﹣30℃,10Pa下冷冻干燥48h得到壳聚糖-乳球蛋白纤维复合物;
S3将步骤S2中的壳聚糖-乳球蛋白纤维复合物1g加入到48.5mL水中得到水相,将单硬脂酸甘油酯0.5g与鱼油5g混合得到油相;将水相与油相混合在800bar下高压均质15min得到去腥鱼油乳液。
实施例1
一种去腥鱼油乳液的制备方法,包括如下步骤:
S1将β-乳球蛋白加入到水中,配制为2wt%的混合液,搅拌16h至完全水和,采用2mol/L盐酸调节pH至2,加热至85℃下搅拌18h,降至室温后进行透析(<10W),在pH=2的水中透析3d后,透析时保持温度在5℃,透析完成后在﹣30℃,10Pa下冷冻干燥48h得到β-乳球蛋白纤维;
S2将步骤S1中的β-乳球蛋白纤维100g加入到2L二氯甲烷中,再加入4-二甲氨基吡啶0.96g、十二硫醇16g、二环己基碳二亚胺15g,在0℃下搅拌1h,升至室温继续搅拌18h,反应结束后过滤,滤液经0.1mol/L盐酸洗、0.1mol/L碳酸氢钠水溶液洗、水洗后在﹣30℃,10Pa下冷冻干燥48h得到改性乳球蛋白纤维;
S3将壳聚糖0.8g加入到98g 0.08mol/L的乙酸水溶液中,搅拌混合均匀后加入步骤S2中的改性乳球蛋白纤维1.2g,室温下搅拌18h后进行透析(<10W),在水中透析3d后在﹣30℃,10Pa下冷冻干燥48h得到壳聚糖-改性乳球蛋白纤维复合物;
S4将步骤S3中的壳聚糖-改性乳球蛋白纤维复合物1g加入到48.5mL水中得到水相,将单硬脂酸甘油酯0.5g与鱼油5g混合得到油相;将水相与油相混合在800bar下高压均质15min得到去腥鱼油乳液。
实施例2
一种去腥鱼油乳液的制备方法,包括如下步骤:
S1将壳聚糖0.8g加入到98g 0.08mol/L的乙酸水溶液中,搅拌混合均匀后加入β-乳球蛋白1.2g,室温下搅拌18h后进行透析(<10W),在水中透析3d后在﹣30℃,10Pa下冷冻干燥48h得到壳聚糖-乳球蛋白复合物;
S2将步骤S1中的壳聚糖-乳球蛋白复合物1g加入到48.5mL水中得到水相,将单硬脂酸甘油酯0.5g与鱼油5g混合得到油相;将水相与油相混合在800bar下高压均质15min得到去腥鱼油乳液。
实施例3
一种去腥鱼油乳液的制备方法,包括如下步骤:
S1将β-乳球蛋白加入到水中,配制为2wt%的混合液,搅拌16h至完全水和,采用2mol/L盐酸调节pH至2,加热至85℃下搅拌18h,降至室温后进行透析(<10W),在pH=2的水中透析3d后,透析时保持温度在5℃,透析完成后在﹣30℃,10Pa下冷冻干燥48h得到β-乳球蛋白纤维;
S2将步骤S1中的β-乳球蛋白纤维100g加入到2L二氯甲烷中,再加入4-二甲氨基吡啶0.96g、十二硫醇16g、二环己基碳二亚胺15g,在0℃下搅拌1h,升至室温继续搅拌18h,反应结束后过滤,滤液经0.1mol/L盐酸洗、0.1mol/L碳酸氢钠水溶液洗、水洗后在﹣30℃,10Pa下冷冻干燥48h得到改性乳球蛋白纤维;
S3将壳聚糖0.5g加入到98.75g 0.08mol/L的乙酸水溶液中,搅拌混合均匀后加入步骤S2中的改性乳球蛋白纤维0.75g,室温下搅拌18h后进行透析(<10W),在水中透析3d后在﹣30℃,10Pa下冷冻干燥48h得到壳聚糖-改性乳球蛋白纤维复合物;
S4将步骤S3中的壳聚糖-改性乳球蛋白纤维复合物1g加入到48.5mL水中得到水相,将单硬脂酸甘油酯0.5g与鱼油5g混合得到油相;将水相与油相混合在800bar下高压均质15min得到去腥鱼油乳液。
实施例4
一种去腥鱼油乳液的制备方法,包括如下步骤:
S1将β-乳球蛋白加入到水中,配制为2wt%的混合液,搅拌16h至完全水和,采用2mol/L盐酸调节pH至2,加热至85℃下搅拌18h,降至室温后进行透析(<10W),在pH=2的水中透析3d后,透析时保持温度在5℃,透析完成后在﹣30℃,10Pa下冷冻干燥48h得到β-乳球蛋白纤维;
S2将步骤S1中的β-乳球蛋白纤维100g加入到2L二氯甲烷中,再加入4-二甲氨基吡啶0.96g、十二硫醇16g、二环己基碳二亚胺15g,在0℃下搅拌1h,升至室温继续搅拌18h,反应结束后过滤,滤液经0.1mol/L盐酸洗、0.1mol/L碳酸氢钠水溶液洗、水洗后在﹣30℃,10Pa下冷冻干燥48h得到改性乳球蛋白纤维;
S3将壳聚糖1.0g加入到97.5g 0.08mol/L的乙酸水溶液中,搅拌混合均匀后加入步骤S2中的改性乳球蛋白纤维1.5g,室温下搅拌18h后进行透析(<10W),在水中透析3d后在﹣30℃,10Pa下冷冻干燥48h得到壳聚糖-改性乳球蛋白纤维复合物;
S4将步骤S3中的壳聚糖-改性乳球蛋白纤维复合物1g加入到48.5mL水中得到水相,将单硬脂酸甘油酯0.5g与鱼油5g混合得到油相;将水相与油相混合在800bar下高压均质15min得到去腥鱼油乳液。
测试例1
对对照例及实施例所制备的鱼油乳液进行稳定性的测试,将其分装后放置于55℃恒温箱中,测定其在18d贮藏后的微观形态,对乳液外观进行观察,记录乳液分层情况。具体测试结果见表1。
表1鱼油乳液稳定性测试结果表
从实验结果可发现对照例1、实施例2中的乳液在18d后出现明显的分层现象,颜色由原来的白色逐渐变为黄色、暗黄色,推测这可能是由于乳液在贮藏过程中油脂被氧化生成醛类、酮类、氧化物和过氧化物等化学物质,导致颜色逐渐变黄,而实施例1、3~4中的乳液在18d后均未出现分层,但是实施例3~4中的乳液出现发黄,这可能是由于当壳聚糖的浓度降低或者过高时,会影响壳聚糖-改性乳球蛋白纤维复合物包裹液滴的效果,会引起液滴之间的桥接、絮凝,鱼油液滴未能得到很好地保护从而发生了氧化,从而对乳液的稳定性产生直接影响。
测试例2
将所制备的鱼油乳液装于10mL离心管中,在55℃的恒温室中避光保存15d,15d后测量硫代巴比妥酸反应物(TBARS)值。具体测试方法如下:将1mL乳液与2mL硫代巴比妥酸(TBA)试剂(体积分数15%三氯乙酸、0.25mol/L盐酸与体积分数2%TBA溶于乙醇)混合,于沸水中加热15min,移至室温水中冷却10min,在1000×g离心15min,放置10min后,取上清液于532nm波长处测定吸光度,TBARS浓度用1,1,3,3-氯化四乙铵所作标准校正曲线测定。所有分析均做3组平行,具体测试结果见表2.
表2鱼油乳液氧化稳定性测试结果表
采用TBARS方法检测了油脂次级氧化产物的生成情况,TBARS主要来源于脂质氢过氧化物的分解。经过放置15d后,乳液中脂质的TBARS值会逐渐升高,而同一贮藏时间条件下,实施例1、3~4的TBARS值相对较低,说明壳聚糖-改性乳球蛋白纤维的存在能够抑制脂质的氧化。研究表明,在乳液界面处,即脂滴和连续相的接触区域,是油脂最容易氧化的区域。相比对照例1及实施例2,实施例1、3~4的乳液抗氧化性更佳,这是由于壳聚糖-改性乳球蛋白纤维能够在鱼油液滴表面形成更为致密均匀的保护层,这一有效屏障不仅能够防止液滴之间的聚集,更能够起到有效的屏障作用,使得鱼油更不易被氧化。总体来说,壳聚糖-改性乳球蛋白纤维不仅能提高贮藏过程中乳液的物理稳定性,而且能较好地抑制脂质氧化,提高鱼油乳液的化学稳定性,从而避免了腥味的产生。
测试例3
对对照例及实施例所制备的鱼油乳液进行产品风味感官评定,方法如下:挑选100位年龄为5~65岁的志愿者,嗅觉味觉正常,分为5组对不同组别的鱼油乳液进行评定。取适量试样置于50mL烧杯中,在自然光下观察色泽和组织状态,闻其气味,用温开水漱口,品尝滋味。当鱼腥味越重时感官评定结果为越不好,当无鱼腥味时感官评定结果为非常好,产品风味感官的评定结果以5分评分法表示,对以上鱼油乳液标度类型及转换分数值表示如下:5分为非常好,无腥味,4分为较好,基本没有腥味,3分为一般,有较小腥味,2分为有明显腥味,1分为腥味较重。具体测试结果见表3.
表3鱼油乳液风味感官评定结果
将鱼油制备成乳液时,由于其被乳化剂所包埋形成脂质液滴,因此能够很好地减少腥味,而加入稳定剂后则有利于液滴被进一步包裹,不仅能够提供很好地作用,也能进一步地降低腥味产生。从风味评定测试可以看出,实施例1、3~4中的乳液由于包裹作用更好,因此腥味更小,因此风味评定结果更佳。
Claims (9)
1.一种去腥鱼油乳液的制备方法,其特征在于,包括如下步骤:
S1将β-乳球蛋白加入到水中,配制为2~2.5wt%的混合液,搅拌12~16h,再用2~4mol/L盐酸调节pH至2~3,加热至65~85℃下搅拌16~24h,降至室温后进行透析(<10W),在pH=2~3的水中透析2~3d后,透析时保持温度在5~10℃,透析完成后冷冻干燥得到β-乳球蛋白纤维;
S2将步骤S1中的β-乳球蛋白纤维加入到二氯甲烷中,再加入4-二甲氨基吡啶、十二硫醇、二环己基碳二亚胺,在0~5℃下搅拌0.5~2h,升至室温继续搅拌16~24h,反应结束后过滤,滤液经酸洗、碱洗、水洗后减压浓缩再冷冻干燥得到改性乳球蛋白纤维;
S3将壳聚糖加入到0.06~0.1mol/L的乙酸水溶液中,搅拌混合均匀后加入步骤S2中的改性乳球蛋白纤维,室温下搅拌16~24h后进行透析(<10W),在水中透析2~3d后冷冻干燥得到壳聚糖-改性乳球蛋白纤维复合物;
S4将步骤S3中的壳聚糖-改性乳球蛋白纤维复合物加入到水中得到水相,将乳化剂与鱼油混合得到油相;将水相与油相混合高压均质5~20min得到去腥鱼油乳液。
2.如权利要求1所述的乳液的制备方法,其特征在于:所述步骤S2中β-乳球蛋白纤维、4-二甲氨基吡啶、二环己基碳二亚胺、十二硫醇的质量比为5.5~7:0.05~0.1:0.5~1.5:1。
3.如权利要求1所述的乳液的制备方法,其特征在于:所述步骤S3中壳聚糖与改性乳球蛋白纤维的质量比为1:1.5~2.5。
4.如权利要求1所述的乳液的制备方法,其特征在于:所述步骤S3中壳聚糖与乙酸水溶液的质量比为0.1~1:100。
5.如权利要求1所述的乳液的制备方法,其特征在于:所述步骤S4中壳聚糖-改性乳球蛋白纤维复合物、鱼油、乳化剂在乳液中的含量分别为0.5~2wt%、10~15wt%、1~1.5wt%,余量为水。
6.如权利要求1所述的乳液的制备方法,其特征在于:所述乳化剂为单硬脂酸甘油酯、硬脂酰乳酸钠、大豆磷脂中的至少一种。
7.如权利要求1所述的乳液的制备方法,其特征在于:所述冷冻干燥的条件为﹣40~﹣30℃,8~10Pa,24~72h。
8.如权利要求1所述的乳液的制备方法,其特征在于:所述高压均质的条件为750~800bar。
9.本发明还提供了一种去腥鱼油乳液,由权利要求1~8任一项所述的方法制备而成。
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