酪蛋白酸钠-明胶制备S/O/W乳状液的稳定性  

The Stability of S/O/W Emulsion Prepared by Sodium Caseinate-gelatin

作　　者：张杰[1] 李功伟 许朵霞[1] 曹雁平[1] Zhang Jie;Li Gongwei;Xu Duoxia;Cao Yanping(Beijing Technology and Business University,Beijing 100048)

机构地区：[1]北京工商大学,北京100048

出　　处：《中国食品学报》2022年第2期65-76,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31871808)。

摘　　要：碳酸钙是一种常用的强化钙,然而,其悬浮稳定性差,易产生沉淀,严重限制了碳酸钙在食品加工中的应用。以固/油/水(S/O/W)乳状液形式负载碳酸钙,构建具有特定结构分布的钙-脂质微球,有望改善其溶解性和稳定性。本文以食品级碳酸钙为S相,大豆油为O相,酪蛋白酸钠-明胶为W相,构建S/O/W钙-脂质微球,研究不同质量分数明胶和不同S/O相添加量对微球粒径、物理稳定性、流变学与微观结构的影响,探索S/O/W钙-脂质微球形成规律及稳定性。结果表明:添加不同质量分数的明胶均能提高S/O/W乳液的稳定性,且乳液粒径随明胶质量分数的增大而减小,乳液的表观黏度、摩擦系数均减小,微观网络结构更加致密。增大S/O相添加量使乳液稳定性变差,粒径分布范围增大,表观黏度略有增加。添加明胶制备S/O/W乳状液可以提高乳状液的稳定性,研究结果为解决难溶性钙盐在液态食品中的分散稳定性提供理论基础。Calcium carbonate is a commonly used fortified calcium,but its suspension stability is poor and easy to precipitate,and this seriously limited its application in food processing.The formation of CaCO3 loaded microparticles based on the form of solid/oil/water(S/O/W)emulsion is a promising method to improve the dispersion stability of CaCO3 in liquid food.In this study,CaCO3,soybean oil,and sodium caseinate-gelatin were used as the soild,oil,and W phase,respectively.The particle size,physical stability,rheology and microstructure of microspheres prepared by different mass fractions of gelatin and different amount of S/O phase were studied,and the formation regularity and stability of S/O/W calcium-lipid microspheres were explored.The results showed that the stability of S/O/W emulsion could be improved by adding different mass fraction of gelatin,and the particle size of the emulsion decreased with the increase of gelatin mass fraction,the apparent viscosity and friction coefficient of the emulsion decreased,and the microstructure of the emulsion network became denser.Increasing the amount of S/O phase made the stability of the emulsion worse,the distribution range of particle size increased,and the apparent viscosity increased slightly.When the amount of S/O phase was higher,the brownian motion region of the particles was larger and the emulsion became less stable.The preparation of S/O/W emulsion by adding gelatin can improve the stability of the emulsion.This study lays a theoretical foundation for solving the dispersion stability of insoluble calcium salts in liquid food.

关 键 词：S/O/W乳状液 乳液稳定性 流变学 微观结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]