乳化剂对大豆浓缩磷脂性能影响研究  

Study on the effect of emulsifiers on the properties of soybean phospholipid concentrate

作　　者：梁慧敏 梁少华[1] 孙聪 申志莉 陈雁然 刘景凡 LIANG Huimin;LIANG Shaohua;SUN Cong;SHEN Zhili;CHEN Yanran;LIU Jingfan(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2024年第3期34-40,57,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家“十三五”重点研发基金资助项目(2018YFD0401100)。

摘　　要：针对大豆浓缩磷脂作为食品添加剂时存在HLB值低、乳化力和润湿能力差等问题,利用单甘酯、甘油二酯、吐温20、吐温80和复配乳化剂等物理改性大豆浓缩磷脂,并考察其对大豆浓缩磷脂的HLB值、乳化力和润湿能力的影响。结果表明:大豆浓缩磷脂的HLB值和乳化力随着乳化剂添加量的增加均呈上升趋势,润湿能力随着乳化剂添加量的增加呈上升趋势或先增强后趋于稳定;热图分析表明单一乳化剂改性大豆浓缩磷脂性能的能力依次为吐温80>吐温20>单甘酯>甘油二酯,而复配乳化剂改性大豆浓缩磷脂性能的能力存在明显差异性。明晰了乳化剂对大豆浓缩磷脂性能的影响,为大豆浓缩磷脂作为食品添加剂的开发、利用和筛选提供了理论依据。In view of the poor HLB value,emulsification ability and wettability of soybean concentrated phospholipids soybean phospholipid concentrate when used as food additive,the application range of soybean concentrated phospholipids soybean phospholipid concentrate is greatly limited.The effect of physical compounding of soybean concentrated phospholipids soybean phospholipid concentrate with emulsifiers such as monosaccharide monoglyceride,diacylglycerol,glycine diester Tween 20,Tween 80 and compound emulsifier on its properties was studied.The results showed that emulsifiers such as monoglyceride,monoglycide diacylglycerol,Tween 20,Tween 80 and compound emulsifier had great effects on the HLB value,emulsifying power and wetting ability of soybean concentrated phospholipids.Firstly,the HLB value and emulsifying emulsification power of soybean concentrated phospholipids soybean phospholipid concentrate increased with the addition of different emulsifiers.Secondly,the wetting time of soybean concentrated phospholipids soybean phospholipid concentrate decreased first and then tended to be stable or decreased with the increase of the content of different emulsifiers,and the wetting ability increased first and then tended to be stable or increased,and the wetting ability was the highest for about 10 s.Heat map analysis showed that the HLB values of soybean concentrated phospholipids soybean phospholipid concentrate were enhanced by different emulsifiers in this order:Tween 80>Tween 20>Tween 80 and Tween 80,monoglyceride and Tween 80,Tween 20 and Tween 80>monoglyceride>Tween 80 and monoglyceride,Tween 20 and Tween 20,monoglyceride and Tween 20>Tween 20.The efficiency of improving the emulsifying capacity was:Tween 80>diacylglycerol glycine and Tween 20,Tween 20 and Tween 80,monoglyceride and Tween 80>Tween 20,monoglyceride and Tween 20 Tween 20 and Tween 80>diacylglycerol Glycine and monoglyceride>monoglyceride>monoglyceride>diacylglycerol.glycine diester The efficiency of improving the wetting capacity was:Tween 20,Tween 8

关 键 词：大豆浓缩磷脂 物理改性 HLB值 乳化力 润湿能力 

分 类 号：TS201.2[轻工技术与工程—食品科学]