Function of parvalbumin from fish muscle in adsorption on the oil-water interface during emulsification.

鱼肌肉小清蛋白乳化过程中在油水界面吸附的作用

基本信息

批准号：
10660192
负责人：
KAWAI Yuji
金额：
$ 2.37万
依托单位：
HOKKAIDO UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1998
资助国家：
日本
起止时间：
1998 至 1999
项目状态：
已结题

项目摘要

Aqueous solution of sarcoplasmic proteins (SP) and parvalbumin (PA) from carp muscle were emulsified with triolein at pH 7.0 using a disperser or a sonicator and the adsorption behavior of the proteins on the oil-water interface and the function of PA in stabilization of the emulsion were investigated.Three kinds of evaluation methods (laser diffractometry, microscopy and turbidimetry) for stability of emulsion particles showed almost identical tendency for PA-emulsions, while the values for SP-emulsion were somewhat discrepant among those methods because of the flocculation.PA-emulsion had a superior size distribution with smaller particles. Instability of the emulsions at neutral pH was mainly induced with creaming, not accompanied by flocculation nor coalescence. Flocculation and creaming of emulsion were closely associated with molecular charge and amount of adsorbed proteins, respectively. Predominant adsorption of PA among SP components on the oil-water interface was not observed during emulsification.For PA-emulsions the electrostatic repulsion by the negatively charged molecules thinly adsorbed on the emulsion particles should increase the emulsion stability. In contrast such a thin membrane of PA should become to be a factor of the faster creaming for the smaller specific gravity of the emulsion particles and, consequently, microdispersion could be involved in the emulsion stabilization.

使用分散剂或超声剂在pH 7.0处用triolein或Sonicator在pH 7.0处乳化肌质蛋白（SP）和白蛋白（PA）的水溶液，并研究了蛋白质对油水界面上蛋白质的吸附行为，并研究了PA的功能。浊度法）对于乳液颗粒的稳定性显示出对乳房乳液的几乎相同的趋势，而sp乳液的值由于絮凝而在这些方法中有些差异。PA乳液具有较高的颗粒的较高尺寸分布。中性pH值的乳液的不稳定性主要是由乳脂染色诱导的，不伴有絮凝或结合。乳液的絮凝和乳霜分别与分子电荷和吸附蛋白的量密切相关。在乳化过程中未观察到SP成分之间PA的主要吸附。对于PA-乳化剂，带负电荷的分子的静电排斥在乳液颗粒上薄薄地吸附在乳液上，应提高乳液的稳定性。相比之下，PA的薄膜应该成为较小的乳液特异性重力的更快奶油膜的因素，因此，乳液稳定性可能涉及显微分散。