两种不同芯材制备的乳化液稳定性研究  

Study on the stability of emulsions prepared by different core oil

作　　者：史昫皓 徐振波 蒋将[1] 李进伟[1] 刘元法[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室、食品营养与安全协同创新中心,江苏无锡214122 [2]丰益上海生物技术研发中心有限公司,上海200137

出　　处：《食品工业科技》2015年第17期49-52,57,共5页Science and Technology of Food Industry

基　　金：国家自然基金(31171703);国家自然基金青年基金项目(31201382);粮食公益性行业科研专项(201313011-7-3);863项目(2011 AA100806);国家自然科学基金面上项目(31471678)

摘　　要：以乳清蛋白和变性淀粉为壁材,氢化棕榈油和高油酸葵花籽油为芯材制备O/W乳化液,讨论了不同p H和均质压力对乳化液稳定性的影响。结果表明,乳化液在中性条件下乳液液滴平均粒径最小,体系的Zeta电位的绝对值高达42 m V,静电稳定性好。均质条件为35 MPa均质两次,得到的乳化液粒径可以维持在400 nm,均质两次后得到的乳化液稳定性最高。随着存储时间的延长,氢化棕榈油的乳化液体系油脂氧化程度高于高油酸葵花籽油,包埋在一定程度上可以延缓不饱和脂肪酸含量高的芯材的氧化。Whey protein concentrate and OSA modified starch were selected as wall material,hydrogenated palm oil and high oleic sunflower oil as core material.The effect of p H and homogeneous pressure on emulsion stability and oxidation stability were investigated.The results showed that the mean emulsion droplet size was at the minimum value under neutral p H condition while the absolute value of Zeta potential reached at 42 m V. The emulsification system owned a certain static stability under neutral p H condition.The optimal homogeneous condition was 35 MPa twice and the mean emulsion droplet size could maintain at 400 nm.Emulsion homogenized twice showed superior stability.As the extension of storage time,the oxidative degree of hydrogenated palm oil was higher than high oleic sunflower oil. Encapsulation can help high content of unsaturated fatty acid core oil from oxidation in a certain extent.

关 键 词：乳化液 乳化液稳定性 氧化稳定性 粉末油脂 

分 类 号：TS25[轻工技术与工程—食品科学与工程]