两性离子型乳化剂对高能量乳液稳定性的影响  

Effects of zwitterionic emulsifiers on the stability of high energy emulsions

作　　者：刘建华 杜启伟 丁玉庭 LIU Jianhua;DU Qiwei;DING Yuting(Ocean College,Zhejiang University of Technology,Hangzhou 310014,China)

机构地区：[1]浙江工业大学海洋学院,浙江杭州310014

出　　处：《食品与发酵工业》2019年第7期88-94,共7页Food and Fermentation Industries

摘　　要：对比分析两性离子型乳化剂——大豆卵磷脂和非离子型乳化剂分子蒸馏单甘酯对高能量乳液体系的作用影响。研究表明,高温杀菌前,大豆卵磷脂和单甘酯都有较好的乳化作用,离心沉淀率、稳定系数、粒径电位和脂肪聚结率等都反应出较好的稳定度。高温杀菌后,单甘酯热稳定性不如大豆卵磷脂,甚至加重了乳液体系失稳,大豆卵磷脂和单甘酯最终离心沉淀率分别为2.89%和10.32%,稳定系数分别为0.995和0.875,平均粒径分别为402和813 nm,脂肪聚结率分别为29.6%和34.23%,结合共聚焦显微呈像,反应出大豆卵磷脂热稳定性更好,质量分数为0.06%就能够达到较好的乳化稳定效果,继续添加提升不明显。The effects of zwitterionic emulsifier-soy lecithin and nonionic emulsifier-molecular distillation monoglyceride on the high energy emulsion system were compared and analyzed. The results showed that both soybean lecithin and monoglyceride had good emulsifying ability before high temperature sterilization. The centrifugal sedimentation rate, stability coefficient, particle size potential, and fat coalescence rate were all showed good stability. After high temperature sterilization, the thermal stability of monoglyceride was not as good as soybean lecithin, and the emulsion system with monoglyceride was even more unstable. The final centrifugal precipitation rates of soybean lecithin and monoglyceride were 2.89% and 10.32%, respectively. The stability coefficients of soybean lecithin and monoglyceride were 0.995 and 0.875, respectively. The average particle sizes of soybean lecithin and monoglyceride were 402 nm and 813 nm, respectively. The fat aggregation rates of soybean lecithin and monoglyceride were 29.6% and 34.23%, respectively. In combination with the confocal microscopy, the thermal stability of soybean lecithin was better, and 0.06% soybean lecithin could achieve better stable emulsifying effect. However, the stability of the emulsion did not increase significantly when the concentration of soybean lecithin was above 0.06%.

关 键 词：两性离子型食品乳化剂 大豆卵磷脂 单甘酯 高能量乳液 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]