食品科学2016，Vol.37Issue(19)：8-14,7.DOI:10.7506/spkx1002-6630-201619002
热处理对大豆油脂体乳液特性的影响
Effects of Heat Treatment on Properties of Soybean Oil Body Emulsion
摘要
Abstract
In this study, soybean oil body emulsion was subjected to heat treatment at different temperatures. The changes in physical stability, oxidative stability, the secondary structures of oleosins, interfacial tension, and interfacial characteristics in the oil body emulsion were examined using dynamic surface tension measurement, dynamic laser light scattering, confocal laser technology and circular dichroism to evaluate the effectiveness of heat treatment. The results showed that heat treatment reduced surface charges and interfacial tension, and changed the interfacial strength of oil bodies. In addition, heat treatment caused a decrease inα-helix structure from (17.71 ± 0.01)% to (15.3 ± 0.03)%, unordered structure from (29.96 ± 0.01)% to (27.3 ± 0.06)% andβ-turn from (22.34 ± 0.05)% to (21.2 ± 0.03)%, and it could increaseβ-sheet structure from (29.89 ± 0.06)% to (36.1 ± 0.02)%. Heat treatment changed the forces maintaining the secondary structure of oleosins, which in turn could affect the secondary structure contents and resulted in different interfacial properties. Furthermore, heat treatment could not significantly promote the flocculation of oil bodies; heat treatment at 30℃ and 50℃ had relatively small amount of hydrogen peroxide. This result suggested that heat treatment changed the interfacial properties of soybean oil body emulsion and consequently had an important impact on its physical properties and oxidative stability.关键词
大豆油脂体乳液/热处理/界面特性/稳定性Key words
soybean oil body emulsion/heat treatment/interfacial characteristics/stability分类
轻工纺织引用本文复制引用
丁俭,张巧智,韩天翔,隋晓楠,董济萱,李杨..热处理对大豆油脂体乳液特性的影响[J].食品科学,2016,37(19):8-14,7.基金项目
国家自然科学基金面上项目（31571876）；国家自然科学基金青年科学基金项目（31301501）；国家高技术研究发展计划（863计划）项目（2013AA102104）；黑龙江省普通本科高等学校青年创新人才培养计划项目 （）
