超高压均质提高豌豆蛋白稳定的乳状液的物理和氧化稳定性  

Improvement of physical and oxidative stability of pea protein stabilized emulsion by ultra high pressure homogenization

作　　者：李贞[1] 张开屏[1] 刘海英[1] 刘静[1] LI Zhen;ZHANG Kai-ping;LIU Hai-ying;LIU Jing(Inner Mongolia Business&Trade Vocational College,Hohhot 010070,Inner Mongolia,China)

机构地区：[1]内蒙古商贸职业学院,内蒙呼和浩特010070

出　　处：《粮食与油脂》2021年第8期53-56,共4页Cereals & Oils

基　　金：内蒙古自治区高等学校科学研究项目(NJZY18287)。

摘　　要：采用常规均化(CH,15 MPa)和超高压均化(UHPH,100~300 MPa)处理豌豆蛋白稳定的乳状液,对其物理和氧化稳定性进行评价。结果表明:与CH处理相比,在100 MPa和200 MPa的超高压处理下,乳状液的乳化活性和乳化稳定性较好,产生的乳化液滴粒径较小,乳状液对乳脂和氧化反应具有很高的稳定性。但是,相比于100 MPa和200 MPa乳状液,300 MPa处理的乳状液粒径更大值,并且乳化性能有所下降,界面上的蛋白含量有所降低。因此,控制超高压均质的压力在200 MPa以下时,超高压均质能够提高乳状液的物理和氧化稳定性。The physical and oxidative stability of pea protein stabilized emulsion treadet by conventional homogenization(CH,15 MPa)and ultra high pressure homogenization(UHPH,100~300 MPa)was evaluated.The results showed that compared with CH treatment,the emulsifying activity and stability of the emulsion were better under 100 MPa and 200 MPa ultra high pressure treatment,the particle size of the produced emulsion was smaller,and the emulsion had high stability to milk fat and oxidation reaction.However,compared with 100 MPa and 200 MPa emulsions,the emulsion treated under 300 MPa gained larger particle size,and the emulsifying property and the protein content at the interface were decreased.Therefore,when the pressure of ultra high pressure homogenization was below 200 MPa,the physical and oxidative stability of the emulsion could be improved by ultra high pressure homogenization.

关 键 词：乳状液 超高压均质 物理稳定性 氧化稳定性 

分 类 号：TS201.21[轻工技术与工程—食品科学]