聚甘油酯对超声制备酪蛋白酸钠-米糠油乳液特性的影响  

Effects of polyglyceryl fatty acid esters on properties of sodium caseinate-rice bran oil emulsion prepared by ultrasound

作　　者：杨波[1] 姚俊胜 杨光[1] 王剑宇 YANG Bo;YAO Junsheng;YANG Guang;WANG Jianyu(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai,200093)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093

出　　处：《工业微生物》2022年第2期42-47,共6页Industrial Microbiology

摘　　要：适宜的乳化剂组成对乳液的乳化特性有重要影响,本文重点研究了酪蛋白酸钠和聚甘油酯复配比例对超声制备米糠油乳液乳化特性的影响,从乳状液的界面蛋白吸附量、平均粒径及分布、黏度、乳析率、微观结构及低场核磁共振弛豫特性等方面进行分析。结果表明,随着聚甘油酯添加量的增加,乳状液的界面蛋白吸附量先增大后减小,平均粒径、乳析率减小,油滴分布更加均匀,黏度增大,且T_(2)弛豫时间变长,油滴流动性增加。当聚甘油酯添加量为0.2%~0.4%(W/W)时,会促进其与酪蛋白酸钠的相互作用,降低油水界面的表面张力,提升乳化特性。The appropriate emulsifier composition has an important influence on the emulsification properties of the emulsion.In this paper,the influence of the compound ratio of sodium caseinate to polyglyceryl fatty acid esters on the emulsification characteristics of rice bran oil emulsion prepared by ultrasound was studied.The interfacial adsorption of protein,average particle size and distribution,viscosity,creaming rate,microstructure and low-field NMR relaxation characteristics of the emulsion were analyzed.The results showed that with the increase of the amount of polyglyceryl fatty acid esters content,the amount of interfacial adsorption of protein increased at first and then decreased,the average particle size and creaming rate decreased,the oil droplet distribution became more uniform,and the viscosity increased.The T relaxation time became longer,and the fluidity of the oil droplets increased.When the addition of polyglycerol ester was 0.2%~0.4%(W/W),polyglyceryl fatty acid esters would promote its interaction with sodium caseinate,reduce the surface tension of the oil-water interface.Therefore,the emulsifying properties were improved.

关 键 词：聚甘油酯 酪蛋白酸钠 米糠油 乳化特性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]