食品工业科技2013，Vol.34Issue(14)：103-107,112,6.
三种不同脂肪酸组成的油脂乳化液的理化性质研究
Physicochemical properties of three different oil in water emulsions
摘要
Abstract
Native pea protein isolate (NPPI) and pH12-shifting pea protein isolate (BPPI) as emuLsifiers,were used to form oil-in-water emuLsions with three vegetable oils(camellia oil,sunflower seed oil,linseed oil) which contained remarkable different unsaturated fatty acid content.The effect of structurally-modified PPI and vegetable oil types on emuLsifying properties,antioxidant activity,rheological properties and microstructure were investigated.The result showed that BPPI was beneficial to improve the physicochemical properties.The oxidative stability of camellia oil emulsion was the best and the emuLsion stability was the worst,which was contrary of linseed oil emuLsion.In practical application,sunflower seed oil could be as the oil phase of emuLsion.The ultimate goal was to develop the expansion of the utility of pea proteins as value-added functional products.关键词
豌豆蛋白/乳化液/乳化性能/氧化稳定性Key words
pea protein/ emuLsion/ emulsifying properties/ antioxidant activity分类
轻工纺织引用本文复制引用
朱波,蒋将,李进伟,孟宗,刘元法..三种不同脂肪酸组成的油脂乳化液的理化性质研究[J].食品工业科技,2013,34(14):103-107,112,6.基金项目
十二五规划项目(2012BAD28B04). （2012BAD28B04）
