乳化剂对牛乳脂肪球特性的影响  

Research on Influences of Emulsifiers to the Characteristics of Milk Fat Globules

作　　者：赵正涛[1] 李全阳[1] 王秀菊[1] 杨倩[1] 邹明辉[1] 

机构地区：[1]山东农业大学食品学院

出　　处：《食品与发酵工业》2009年第7期15-19,共5页Food and Fermentation Industries

基　　金：中国博士后科学基金资助项目(20070411100);山东省自然科学基金资助项目(2007ZRB02217)

摘　　要：以低速离心得到的乳脂肪球为原料,并用乳清配成浓度为30mg/mL的悬浮液。研究了乳化剂的HLB值(亲水亲油平衡值)和添加量对乳脂肪球特性的影响。试验表明:乳化剂分子能够吸附到乳脂肪球表面,形成一层紧密的薄膜层,从而维持乳状液的稳定。乳化剂的最佳添加HLB值为9.0,此时悬浮液的表面张力有最小值46.27mN/m,乳脂肪球的Zeta电势值(绝对值)和平均粒径也最小。在此基础上,当乳化剂的添加量≥0.08%时,此时体系的电导率值、表面张力值和脂肪球的Zeta电势值达到平衡状态。因而确定的乳化剂的最佳添加量为0.08%。Fat globules were obtained by low - speed centrifuge and its suspended solution was at concentration of 3g/100mL. Influence of HLB value and the amount of the emulsifiers to the characteristics of milk fat globules was studied. The results showed that the emulsifier molecules could adsorb above the fat globules surface and formed a compact thin film layer which kept the emulsion stabilized. The optimum amount HLB was 9.0. The suspended solution had the minimum surface tension value 46.27 mN/m and fat globules also had the minimum Zeta potential and average particle diameter. On this condition, when the amount of emulsifiers was ≥0.08% , the conductance value, surface tension value and Zeta potential reached balance. Therefore, we confirmed the optimum amount of the emulsifiers was 0.08%.

关 键 词：单甘酯 蔗糖酯 乳脂肪球 Zeta电势 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]