基于微通道乳化技术的单分散大豆分离蛋白乳状液制备  

Preparation of Monodispersed Emulsion Stabilized by Isolated Soybean Protein Based on Microchannel Emulsification Technique

作　　者：殷丽君[1] 韩清华[1,2] 刘海杰[1] 齐藤昌义 李里特[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业机械化科学研究院,北京100083 [3]日本国际农林水产研究中心,筑波305-8686,日本

出　　处：《农业机械学报》2009年第5期96-99,共4页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金资助项目(20776151);国家“863”高技术研究发展计划资助项目(2007AA100406)

摘　　要：以大豆分离蛋白为乳化剂,采用微通道乳化技术制备单分散乳状液,研究乳状液粒子的成粒特性。结果表明：当大豆分离蛋白的pH值为6~8时,微通道乳化技术能够成功制备单分散的乳状液,但是随着pH值的增大,粒子的单分散性增强。当pH值为7时,单分散乳状液的粒子平均粒径为43.4μm,变异系数为4.3%。大豆分离蛋白的微通道乳化特性与其等电点相关,当pH值低于等电点时,蛋白质分子的正电性与微通道板的负电性相互作用影响蛋白质溶液的乳化特性,导致乳化不成功。分散相流速明显影响制备乳状液粒子的粒径和分散性,当分散相的流速从0.6 L/（m2.h）增加至12 L/（m2.h）时,乳状液粒子的粒径增大,单分散性降低。The preparation characteristics of monodispersed oil-in-water （O/W） emulsions with large particles stabilized were investigated by using isolated soybean protein as emulsifiers. Monodispersed emulsion was successfully prepared when pH value ranged from 6 to 8. The particle became significantly bigger and its monodispersity decreased with the decrease of pH value. Emulsions were prepared using isolated soybean protein with a particle size of 43.4 μm, and whose coefficient of variation was 4.3 % when pH value of protein solution was 7. When the pH value of protein solution was lower than its isoelectric point, the electronic attractive interaction worked between the negatively charged silicon MC plate and the positively charged protein molecules, resulting in unsuccessful emulsification.

关 键 词：单分散 大豆分离蛋白 微通道乳化技术 成粒特性 粒径 

分 类 号：TQ027.35[化学工程] TQ936