食品工业科技2024，Vol.45Issue(8)：110-118,9.DOI:10.13386/j.issn1002-0306.2023050200
大豆分离蛋白-蔗糖酯对不同油脂制备的乳液稳定性的影响
Effect of Soy Protein Isolate-Sucrose Ester on the Stability of Emulsion Prepared by Different Oil
徐亦青 1詹伟 1牛军 1王冶 1卞丹1
作者信息
- 1. 正大食品研发有限公司,浙江慈溪 315300
- 折叠
摘要
Abstract
In order to explore the effect of compound emulsifiers on the emulsification of different oils,soybean protein isolate(SPI)and sucrose ester(SE)were used as composite emulsifier,and lard(LA),soybean oil(SO),linseed oil(LO),fish oil(FO)as oil phase to prepare the emulsions(E).The stability differences of emulsions prepared with various oil phases were studied by measuring the emulsifying activity,structure properties,thermal characteristics and emulsifying stability.The results showed that the emulsifying activity index of ELA was the highest(27.374 m2/g,361.243 min)among the four emulsions,and its average droplet size(D)was the smallest(8.411±0.670 μm).Microstructure images revealed that the particle uniformity was followed by ELA＞ESO＞ELO＞EFO.DSC results showed that ELA took the most melting energy(ΔH=-57.67±1.28 J/g),while the enthalpy of EFO was only-10.18±0.10 J/g.The data of storage and oxidation stability displayed that ELA was the most stable.The difference of unsaturated fatty acid in oil affected the stability of emulsion,the larger the proportion of unsaturated fatty acid and the higher the degree of unsaturation in oil phase,accounting for the worse the stability of emulsion.These results could enrich the research of SPI-SE in oil emulsification,and will benefit development of application on oil emulsification.关键词
大豆分离蛋白/蔗糖酯/油脂/结构特性/稳定性Key words
soybean protein isolate/sucrose ester/oil/structure property/stability分类
轻工纺织引用本文复制引用
徐亦青,詹伟,牛军,王冶,卞丹..大豆分离蛋白-蔗糖酯对不同油脂制备的乳液稳定性的影响[J].食品工业科技,2024,45(8):110-118,9.
