处理和添加物对O/W型乳化体系稳定性的影响  

The Influence of Different Treatments and Different Additives on The Stability of O/W Emulsion

作　　者：李月[1] 孔保华[1] 刘骞[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2016年第22期214-217,共4页Food Research and Development

基　　金：东北农业大学"青年才俊"计划项目(14QC40)

摘　　要：O/W型乳化体系在食品工业中的应用非常广泛,传统的O/W型乳化体系是由两种互不相溶的液体(水相和油相)通过混合或者均质而制备的。然而,在O/W型乳状液食品加工贮藏过程中,会产生絮凝、分层和氧化酸败等品质劣变从而影响整个体系的稳定性。因此,在乳化体系的制备过程中需要通过降低界面张力、增加油滴间的分子斥力和添加抗氧化剂防止氧化等方式来获得良好的稳定性。该文主要综述了不同的处理方法(p H值、离子强度、热处理、超高压均质化等)和外源添加物(多糖、蛋白水解物等)对O/W型乳化体系的物理稳定性和氧化稳定性的影响,从而为提高乳状液类型食品的品质奠定良好的理论参考。The utilization of oil-in-water（O/W）emulsion is obviously crucial in food industry. Conventional O/W emulsion is produced by mixing or homogenizing two immiscible liquids phases（water phase and oil phase）.However,due to their thermodynamically unstable and easily attacked by free radicals,tend to destabilize through flocculation（aggregation）,coalescence,creaming and lipid oxidation. Therefore,reduce interfacial tension,prevent recoalescence by increasing repulsion forces between droplets and prevent oxidation by adding antioxidants are critical in the preparetion of O/W emulsion system. This article mainly reviewed the influence of different environmental stresses（such as p H,ionic strength,heat treatment and ultra-pressure homogenizing）and different exogenous additives（polysaccharide and protein hydrolysates）on the physical and oxidative stability of the conventional O/W emulsion system. It could lay a good theoretical basis on understanding the interaction between each component and providing guidance of the practical application of the emulsion type foods.

关 键 词：O/W型乳化体系 环境压力 外源添加物 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]