食品科学2017，Vol.38Issue(3)：75-80,6.DOI:10.7506/spkx1002-6630-201703013
超声波处理对酪蛋白酸钠-大豆油预乳化液乳化稳定性的影响
Effect of Ultrasound Treatment on the Emulsion Stability of Pre-emulsified Soybean Oil with Sodium Caseinate
摘要
Abstract
The objective of this study was to use ultrasound treatment to improve the emulsion stability of pre-emulsified soybean oil with sodium caseinate.The effect of ultrasound irradiation at 20 kHz and 450 W for different times (0,3,6,9 and 12 min) on pH,conductivity,creaming index,mean droplet diameters and size distribution and viscosity of preemulsified soybean oil was investigated.Our results illustrated that there was no significant difference in pH or conductivity among all treatment groups (P ＞ 0.05).All treatment groups showed no significant difference in terms of creaming index at 0 h of storage (P ＞ 0.05);however,they were significantly lower than the control at 12,24 and 36 h (P ＜ 0.05).With prolonged ultrasound irradiation,D4,3,D3,2 and D50 of soybean oil emulsion droplets decreased,and viscosity at a shear rate of 0.1 s-1 increased significantly (P ＜ 0.05).These findings showed that the application of ultrasound treatment to pre-emulsifìed soybean oil with sodium caseinate could extend the storage period,reduce the particle size,increase the viscosity,and thus improve the emulsion stability.关键词
超声波/预乳化/乳化稳定性/粒度分布Key words
ultrasound/pre-emulsified/emulsion stability/size distribution分类
轻工纺织引用本文复制引用
赵颖颖,李可,王鹏,康壮丽,徐幸莲,白艳红..超声波处理对酪蛋白酸钠-大豆油预乳化液乳化稳定性的影响[J].食品科学,2017,38(3):75-80,6.基金项目
国家自然科学基金青年科学基金项目(31601492) （31601492）
河南省高等学校重点科研计划项目(16A550006) （16A550006）
郑州轻工业学院博士科研启动基金项目(2015BSJJ038) （2015BSJJ038）
河南省高校科技创新人才支持计划项目(15HASTIT033) （15HASTIT033）
