玉米油W_1/O/W_2型多重乳状液稳定性的研究  

Stability of Corn Oil W_1/O/W_2 Multiple Emulsions

作　　者：徐乙文[1] 刘会平[1] 陈苓[1] 马丽[1] 阎清泉[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《高校化学工程学报》2012年第1期175-181,共7页Journal of Chemical Engineering of Chinese Universities

基　　金：天津科技大学引进人才科研启动基金(20080420)

摘　　要：高脂食品严重危害着人类健康,这引起人们对低脂食品的的不断追求,因此脂肪替代品的开发越来越受到人们重视。本试验以玉米油和生物高聚物为主要原料通过两步乳化法制备W1/O/W2多重乳状液作为脂肪替代品(FS),以离心稳定性为衡量标准,用显微镜直接观察,探讨了初复乳乳化工艺、各相相对体积比对玉米油W1/O/W2型多重乳状液体系稳定性的影响。结果表明:1.影响玉米油多重乳状液稳定性的主要因素有:复乳的乳化工艺,内水相与油相体积之比等。2.两步乳化工艺中第二步乳化工艺对复乳稳定性影响较大,其规律是随着乳化强度的提高,粒径减小,稳定性呈上升趋势,适宜的乳化条件为7200 r.min.1,13 min,而第一步乳化工艺对复乳稳定性几乎没有影响。3.内水相与油相、初乳与外水相均是影响复乳稳定性的主要因素,前者主要是依靠改变初乳黏度来影响复乳稳定性,后者主要是乳滴间范德华力与电排斥力共同作用的结果,适宜的体积比分别为1:4和1:1。The corn oil W1/O/W2 multiple emulsions,which were served as fat substitute,were prepared by two-step emulsifying method with two main ingredients including corn oil and biopolymers.The stability of the prepared multiple emulsions were characterized by the centrifugal creaming stability,and their microstructures were determined by microscopic observations.The results show that： 1.The main influential factors on the stability of the multiple emulsions are the emulsification technology of multiple emulsions,the phase ratio between the inner aqueous phase and oil phase,and so on.2.In the two-step emulsification,the emulsification condition of the second emulsification has much more effect on the stability of the prepared multiple emulsions than that of the first-step emulsification,and the stability of the multiple emulsion increases with the increase of the emulsifying strength and the decrease of the emulsive droplet size.The optimum emulsification conditions found for multiple emulsions are 7200 r·min·^-1 and 13 min.3.The main factors affecting the stability of the multiple emulsions are both the volume ratio of water to oil in the primary emulsion and the volume ratio of primary emulsion to outerwater phase.The former affects the stability of the multiple emulsions by changing its viscosity,while the latter effect is the result of the interaction of van der Walls force and electrical repulsion of the droplets.The found optimum volume ratio of water to oil in primary emulsion is 1：4,and that of primary emulsion to outerwater is 1：1.

关 键 词：W1/O/W2多重乳状液 黏度 体积比 稳定性 

分 类 号：O648.23[理学—物理化学] TQ027.35[理学—化学]