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不同蛋白对水包油型乳状液稳定性影响 认领 被引量:2

Effects of different types of protein on the stabilities of O/W emulsions
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摘要 以乳清分离蛋白和大豆分离蛋白为乳化剂,选用紫苏油、橄榄油、玉米油作为油相制备水包油(O/W)型乳状液。研究2种蛋白对不同乳状液的物理特性及稳定性的影响,其物理特性包括粒径、ζ-电势、界面蛋白含量,稳定性则包括储存稳定性和氧化稳定性。结果表明,不同蛋白对乳状液特性的影响较大,以乳清分离蛋白作为乳化剂时,乳状液体积平均粒径(D4,3)较小,ζ-电势绝对值较大(又以紫苏油乳状液最大,其D4,3为1.4μm,ζ-电势为-25.6 m V),界面蛋白含量较高,体系稳定性优于添加大豆分离蛋白的乳状液。在同一乳化剂作用下,橄榄油乳状液的氧化稳定性较其他2种植物油所得体系更好。 O/W emulsions were prepared by using whey protein isolate and soybean protein isolate as the emulsifier, and perilla oil, olive oil, corn oil as the oil phase, respectively. The effects of two proteins on the physical properties and stability of different emulsions were studied. The physical properties included particle size, ζ-potential and interfacial protein content. And the stability included storage stability as well as oxidation stability. The experimental results showed that the effect of different proteins on emulsion properties were significant. When whey protein isolate used as the emulsifier, the average particle size D4,3 of emulsion was small, and the absolute value of the ζ-potential was large. Specially, the D4,3 and ζ-potential of perilla oil emulsion were 1.4 μm,-25.6 m V, respectively. Its interface protein content was high. And this system was more stable than soy protein isolate-based emulsion. Using the same emulsifier, the oxidation stability of olive oil emulsion was better than the others.
作者 刘宁 李骋 金昱辰 李超 陈雪峰 陈倩楠 LIU Ning1, LI Cheng1, JIN Yu-chen2, LI Chao1, CHEN Xue-feng1, CHEN Qian-nan1 (1 .School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021; 2.Shaanxi Wenguanguo Industrial Group Co., Chunhua 711200)
出处 《食品科技》 北大核心 2017年第12期69-73,共5页 Food Science and Technology
基金 国家自然科学基金项目(31501443,31671888) 咸阳市重大科技专项计划项目(2016k01-33) 陕西科技大学博士科研启动基金项目(BJ15-02)
关键词 乳清分离蛋白 大豆分离蛋白 O/W型乳状液 物理特性 稳定性 whey protein isolate soy protein isolate O/W emulsion physical property stability
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