脱脂芝麻粕稳定高内相乳液的制备及特性  

Preparation and characterization of high internal phase emulsions stabilized by defatted sesame meal

作　　者：杨思琪 王凌[1] 李斌[1] 邓乾春[2] 李晶[1] 魏先领 YANG Siqi;WANG Ling;LI Bin;DENG Qianchun;LI Jing;WEI Xianling(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]中国农业科学院油料作物研究所,武汉430070

出　　处：《中国油脂》2020年第6期18-24,共7页China Oils and Fats

基　　金：湖北省自然科学基金创新群体项目(2019CFA011)。

摘　　要：分别以去皮和带皮脱脂芝麻粕为稳定剂制备了高内相乳液(HIPEs),研究了该乳液的基本性质,探讨了脱脂芝麻粕添加量、油相体积分数、体系pH以及离子浓度对HIPEs微观结构、粒径及流变性质的影响。结果表明:油相体积分数为0.75时,去皮和带皮脱脂芝麻粕稳定HIPEs的最低添加量分别为5.0%和3.0%;去皮和带皮脱脂芝麻粕添加量为5.0%时,其稳定HIPEs的最高油相体积分数分别为0.75和0.85;脱脂芝麻粕在中性pH以及添加适量NaCl下,制备的HIPEs更稳定。流变性质研究表明,HIPEs内部存在以弹性为主的凝胶网络结构,随着脱脂芝麻粕添加量的增大,HIPEs粒径逐渐减小且呈均匀分布,黏弹性能逐渐增大。High internal phase emulsions(HIPEs)were prepared using defatted sesame meal(DSM)and peeled defatted sesame meal(PDSM)as stabilizers,and the basic properties of the emulsion were studied.The effects of sesame meal dosage,oil phase volume fraction,pH and ion concentration on the microstructure,particle size and rheological properties of HIPEs were examined.The results indicated that at an oil phase volume fraction of 0.75,the minimum dosages of PDSM and DSM were 5.0%and 3.0%,respectively;at DSM and PDSM dosage of 5.0%,the highest oil phase volume fractions of PDSM and DSM stabilizing HIPEs were 0.75 and 0.85,respectively;DSM and PDSM stabilized HIPEs had the best stability under the condition of neutral pH as well as proper amount of NaCl.The rheological properties showed that there was an elasticity-dominated gel-like network structure inside HIPEs.As the increases of DSM and PDSM dosages,the particle size of HIPEs decreased and distributed uniformly,and the viscoelasticity increased.

关 键 词：脱脂芝麻粕 高内相乳液 凝胶网络结构 黏弹性能 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] O648.2+3[轻工技术与工程—食品科学与工程]