食品科学2017，Vol.38Issue(21)：146-151,6.DOI:10.7506/spkx1002-6630-201721023
Surfactin作为表面活性剂对O/W型藻油DHA乳状液物理和氧化稳定性的影响
Effect of Surfactin as Surfactant on Physical and Oxidation Stability of O/W DHA-Rich Algae Oil Emulsion
何镇宏 1赵海珍 1陆兆新1
作者信息
- 1. 南京农业大学食品科技学院,江苏南京 210095
- 折叠
摘要
Abstract
Surfactin was used as a surfactant to form docosahexaenoic acid (DHA)-rich algae oil emulsion.It was found that oil-in-water (O/W) DHA-rich algae oil emulsion without added cosurfactant or any other additive where the aqueous phase was 0.8％ surfactin had better physical stability at 4 and 37 ℃ than emulsions formed with other surfactants.DHA-rich algae oil emulsion with surfactin had significant advantages (P ＜ 0.05) in turbidity,particle size,Zeta potential,and rheological properties than those with Tween-80-glycerol or other food-grade surfactants.Oxidation stability of DHA-rich algae oil emulsion with surfactin was also excellent after treatment at high temperature or during storage time at room temperature.The peroxide value remained at low level,which was (1.635 ± 0.202) meq/kg after storage at 37 ℃ for 60 days.关键词
Surfactin/藻油DHA乳状液/物理稳定性/氧化稳定性Key words
surfactin/DHA-rich algae oil emulsion/physical stability/oxidation stability分类
轻工纺织引用本文复制引用
何镇宏,赵海珍,陆兆新..Surfactin作为表面活性剂对O/W型藻油DHA乳状液物理和氧化稳定性的影响[J].食品科学,2017,38(21):146-151,6.
