小麦醇溶蛋白脂肪模拟物的制备及微乳化性能研究  

Preparation and micro-emulsification properties of fat mimetic based on wheat gliadin

作　　者：曹刘霞[1] 刘国琴[1,2] 李琳[1,2] 何乐[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]华南理工大学轻工与食品学院,广州510640

出　　处：《中国油脂》2010年第6期9-12,共4页China Oils and Fats

基　　金：国家自然科学基金(20976036);河南省杰出人才基金(074200510008);河南省科技攻关基金(072102270023);河南工业大学博士基金(2006BS023)

摘　　要：以小麦醇溶蛋白为原料,利用微乳化技术制备了脂肪模拟物。通过单因素试验,探讨了剪切速率、剪切时间、体系pH以及添加剂(单甘酯与羧甲基纤维素钠)配比对以小麦醇溶蛋白为基质的脂肪模拟物性质的影响,并在此基础上进行了正交试验。结果表明制备脂肪模拟物的最佳工艺条件为:剪切速率16 000 r/min,剪切时间4.0 min,体系pH6.4,添加剂配比1∶1。在此条件下所得的小麦醇溶蛋白微乳化体系具有较好的乳化能力和乳化稳定性。Fat mimetic was prepared by the technology of micro-emulsification with wheat gliadin as a material.Factors affecting properties of fat mimetic based on wheat gliadin such as shear rate,shear time,pH,and the proportion of compound additives（glycerin monostearate＋CMC）were discussed by single factor analysis.On the base of single factor analysis,the optimal processing conditions for preparation of fat mimetic based on wheat gliadin were obtained by orthogonal test as follows： shear rate 16 000 r/min,shear time 4.0 min,pH 6.4,and the proportion of compound additives 1∶1.Under these conditions,the micro-emulsifying system had better emulsifying capacity and emulsion stability.

关 键 词：小麦醇溶蛋白 脂肪模拟物 微乳化 

分 类 号：S512.1[农业科学—作物学]