大豆分离蛋白与大豆磷脂比例对超声乳化亚麻籽油乳液特性的影响Effects of ratio of soybean protein isolate to soybean lecithin on the properties of flaxseed oil emulsion prepared by ultrasound

适宜的乳化剂组成对于乳液的特性及稳定性有重要的影响。为超声乳化制备稳定的亚麻籽油乳液，以大豆分离蛋白（SPI）和大豆磷脂（SLT）为乳化剂，亚麻籽油为油相制备O/W乳液，研究SPI与SLT比例对亚麻籽油乳液特性的影响，从乳液的微观结构、水合平均粒径、多分散指数、ζ-电位、分层稳定性、表观黏度及低场核磁共振弛豫特性等方面进行了比较。结果表明，随着SPI与SLT比例从3∶ 1减小至1∶ 3，乳液的水合平均粒径增大，多分散指数先减小后增大，ζ-电位绝对值、乳层析指数及表观黏度总体增大，且T2弛豫图谱右移，体系中氢质子所受的束缚力减小。当SPI与SLT比例为1∶ 1时，乳液的多分散指数最低（0.07±...

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Bibliographic Details
Published in:	Zhongguo youzhi
Main Author:	刘聪慧，王欣 LIU Conghui, WANG Xin
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2022-05-01
Subjects:	亚麻籽油；大豆分离蛋白；大豆磷脂；o/w乳液；特性 flaxseed oil; soybean protein isolate; soybean lecithin; o/w emulsion; property
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220508&year_id=2022&quarter_id=5&falg=1

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