亚麻籽胶对玉米油乳状液乳化特性的影响  

Effect of flaxseed gum on the emulsifying properties of corn oil emulsions

作　　者：冯美琴[1] 孙健[2] 杨勇胜[1] 王海燕[1] 颜玉华[1] FENG Meiqin;SUN Jian;YANG Yongsheng;WANG Haiyan;YAN Yuhua(College of Animal Science and Technology,Jinling Institute of Technology,Nanjing 210038,China;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]金陵科技学院动物科学与技术学院,江苏南京210038 [2]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《南京农业大学学报》2019年第6期1167-1172,共6页Journal of Nanjing Agricultural University

基　　金：国家自然科学基金项目(31771986,31401516);江苏省大学生创新创业训练计划项目(201810307039Y)

摘　　要：[目的]本文旨在研究不同含量亚麻籽胶(FG)对玉米油乳状液乳化特性的影响。[方法]分别配制FG质量分数为0.1%、0.2%、0.3%、0.4%、0.5%和玉米油质量分数均为10%的5种玉米油乳状液,测定不同含量FG玉米油乳状液的液滴粒径、光学显微结构、乳化活性、流变特性、乳化稳定性及高场核磁共振等指标。[结果]随着FG含量的增加,乳状液液滴粒径显著减小(P<0.05),乳析指数显著降低;乳状液的表观黏度以及G′与G″值明显增加,乳化活性显著增加,高场1H和13C核磁共振的光谱线宽均增加。显微图像还显示,FG含量从0.1%增至0.4%时,液滴聚集程度逐渐降低;从0.4%增至0.5%时,聚集程度又逐渐增加。[结论]FG的添加(0.1%~0.5%)可以提高玉米油乳状液的乳化稳定性,FG为0.4%时制得的含10%玉米油的乳状液最稳定。[Objectives]The aim of this paper was to study the effect of different flaxseed gum(FG)contents on the emulsifying properties of corn oil emulsions. [Methods]Five kinds of corn oil emulsions were prepared with different FG contents(0.1%,0.2%,0.3%,0.4%,0.5%,m/m)and same corn oil content(10%,m/m). The droplet size,optical microstructure,emulsifying activity,rheological properties,creaming stability,and high-field nuclear magnetic resonance(NMR)spectra of the emulsions were measured to evaluate the stability of corn oil emulsions. [Results]The increase of FG contents significantly decreased the droplet size and creaming index(P<0.05),and increased apparent viscosity,the storage modulus(G′)and loss modulus(G″)values,emulsifying activity,line-widths of high-field 1H and 13C NMR spectra. The micrographs also showed that the degree of aggregation descended down gradually with the increase of FG contents from 0.1% to 0.4%,while increased gradually with the increase of FG contents from 0.4% to 0.5%. [Conclusions]The addition of FG(0.1%-0.5%)can improve the emulsion stability of corn oil emulsions. The emulsion prepared with 10% corn oil and 0.4% FG is the most stable.

关 键 词：亚麻籽胶 玉米油乳状液 乳化特性 高场核磁共振 

分 类 号：TS201.7[轻工技术与工程—食品科学]