食品科学2017，Vol.38Issue(3)：20-25,6.DOI:10.7506/spkx1002-6630-201703004
大豆蛋白-溶血磷脂O/W型复合乳液的乳化特性
Emulsifying Properties of Soybean Protein Isolate-Lysophosphatide Oil-in-Water (O/W) Emulsion
摘要
Abstract
The effect of the amount of added lysophospholipids on emulsifying properties of soy protein isolate (SPI)-lysophospholipid emulsion system was explored by determining the interfacial protein adsorption,interfacial tension,emulsifying activity,emulsion stability,particle size distribution,and zeta potential and by observing the microstructure and distribution of emulsion droplets under optical microscopy.The results showed that with increasing addition of lysophospholipids,the emulsifying characteristics were increased at first and then decreased.Among five samples,the emulsion with 10％ lysophospholipids added presented the best emulsifying properties,suggesting that the proper addition of lysophospholipids could promote the interaction between soybean protein isolate and lysophospholipids,thereby reducing the interfacial tension,forming a stable interfacial film at the water-oil interface,and finally forming a stable emulsion.关键词
大豆分离蛋白/溶血磷脂/乳化特性Key words
soybean protein isolate/lysophospholipids/emulsifying properties分类
轻工纺织引用本文复制引用
李秋慧,王中江,李佳妮,隋晓楠,齐宝坤,江连洲,李杨..大豆蛋白-溶血磷脂O/W型复合乳液的乳化特性[J].食品科学,2017,38(3):20-25,6.基金项目
“十二五”国家科技支撑计划项目(2014BAD22B00) （2014BAD22B00）
黑龙江省自然科学基金重点项目(ZD201302) （ZD201302）
高等学校博士生学科点专项科研基金博导类资助项目(20132325110013) （20132325110013）
国家自然科学基金面上项目(31571876) （31571876）
