预热处理对乳清分离蛋白水包油乳状液特性和物理稳定性的影响OA北大核心CSCDCSTPCD
Influence of heat pretreatment on the characteristics and physical stability of whey protein isolate-stabilized rapeseed oil-in-water emulsions
本实验主要研究了加热预处理(90 ℃,5 min)对乳清分离蛋白作为稳定剂所制备的菜籽油水包油型乳状液的特性和物理稳定性的影响.测定了乳状液在储藏期间的ζ-电势、粒径、絮凝指数、分层指数、流变特性和乳状液中蛋白质分配系数的变化趋势.研究结果表明,与天然乳清分离蛋白相比,经过预热处理的乳清分离蛋白能够显著降低乳状液在整个储藏期间(0～14 d)的物理稳定性(p＜0.05),具体表现为较低的ζ-电势(p＜0.05),以及较高的粒径、絮凝指数、分层指数…查看全部>>
The effect of thermal pretreatment (90 ℃,5 min) on the properties and physical stability of rapeseed oil-in-water emulsion of prepared by using whey protein isolate as stabilizer were investigated.The changes trend of ζ-potential,particle size,flocculation index,creaming index,rheological property and the partition coefficient of protein in the emulsion during storage were measured.The results showed that the heat pretreatment whey protein isolate could sign…查看全部>>
王超;蔡浚泽;刘骞;曹传爱;孔保华;夏秀芳
东北农业大学食品学院,黑龙江哈尔滨150030北京三元食品股份有限公司,北京100163东北农业大学食品学院,黑龙江哈尔滨150030东北农业大学食品学院,黑龙江哈尔滨150030东北农业大学食品学院,黑龙江哈尔滨150030东北农业大学食品学院,黑龙江哈尔滨150030
轻工纺织
乳清分离蛋白预热处理水包油型乳状液物理稳定性分配系数
whey protein isolateheat pretreatmentoil-in-water emulsionphysical stabilitypercentage of adsorbed proteins
《食品工业科技》 2017 (19)
多酚协同猪血浆蛋白水解物稳定植物油预乳状液的机理及其对肌原纤维蛋白凝胶特性的影响
21-26,30,7
国家自然科学基金项目(31671788)东北农业大学“学术骨干”项目(16XG18).
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