食品与机械2017，Vol.33Issue(12)：12-16,5.DOI:10.13652/j.issn.1003-5788.2017.12.003
超声与高压微射流处理对大豆分离蛋白微细化的影响
Study on micronization of SPI emulsions by ultrasonication and microfluidization techniques
摘要
Abstract
The purpose of the study was to produce soy protein isolate (SPI)micro emulsion droplet by ultrasonication and microfluidization Techniques.The changes of SPI emulsion temperature,average droplet diameter and size distribution were observed.The distribution curve of SPI droplet processed by ultrasonication has two peaks and that of SPI droplet processed by microfluidization has single peak. The results indicate that the SPI emulsion processed by high pressure is more homogeneous.The capability of reducing size by ultrasonic process (1 200 W)is very limited,and the SPI emulsion tends to ag-glomerate after a long time of ultrasonic process.Microfluidization (microseconds,35 MPa)can provide high energy and has the rather better affection for micronizing the treated SPI emulsion (hundred micrometers),and the mean droplet diameter D[3,2]and D[4,3]are exponentially shortened.关键词
大豆分离蛋白/超声/高压微射流/微细化Key words
soy protein isolate/ultrasonication/microfluidization/micronization引用本文复制引用
冯丽丽,吴雪,黄志刚,俞剑..超声与高压微射流处理对大豆分离蛋白微细化的影响[J].食品与机械,2017,33(12):12-16,5.基金项目
国家重点研发计划资助(编号:2016YFD0400305) （编号:2016YFD0400305）
