两性离子型乳化剂对高能量乳液稳定性的影响
|
摘要
对比分析两性离子型乳化剂——大豆卵磷脂和非离子型乳化剂分子蒸馏单甘酯对高能量乳液体系的作用影响。研究表明,高温杀菌前,大豆卵磷脂和单甘酯都有较好的乳化作用,离心沉淀率、稳定系数、粒径电位和脂肪聚结率等都反应出较好的稳定度。高温杀菌后,单甘酯热稳定性不如大豆卵磷脂,甚至加重了乳液体系失稳,大豆卵磷脂和单甘酯最终离心沉淀率分别为2.89%和10.32%,稳定系数分别为0.995和0.875,平均粒径分别为402和813 nm,脂肪聚结率分别为29.6%和34.23%,结合共聚焦显微呈像,反应出大豆卵磷脂热稳定性更好,质量分数为0.06%就能够达到较好的乳化稳定效果,继续添加提升不明显。
The effects of zwitterionic emulsifier-soy lecithin and nonionic emulsifier-molecular distillation monoglyceride on the high energy emulsion system were compared and analyzed. The results showed that both soybean lecithin and monoglyceride had good emulsifying ability before high temperature sterilization. The centrifugal sedimentation rate, stability coefficient, particle size potential, and fat coalescence rate were all showed good stability. After high temperature sterilization, the thermal stability of monoglyceride was not as good as soybean lecithin, and the emulsion system with monoglyceride was even more unstable. The final centrifugal precipitation rates of soybean lecithin and monoglyceride were 2.89% and 10.32%, respectively. The stability coefficients of soybean lecithin and monoglyceride were 0.995 and 0.875, respectively. The average particle sizes of soybean lecithin and monoglyceride were 402 nm and 813 nm, respectively. The fat aggregation rates of soybean lecithin and monoglyceride were 29.6% and 34.23%, respectively. In combination with the confocal microscopy, the thermal stability of soybean lecithin was better, and 0.06% soybean lecithin could achieve better stable emulsifying effect. However, the stability of the emulsion did not increase significantly when the concentration of soybean lecithin was above 0.06%.
The effects of zwitterionic emulsifier-soy lecithin and nonionic emulsifier-molecular distillation monoglyceride on the high energy emulsion system were compared and analyzed. The results showed that both soybean lecithin and monoglyceride had good emulsifying ability before high temperature sterilization. The centrifugal sedimentation rate, stability coefficient, particle size potential, and fat coalescence rate were all showed good stability. After high temperature sterilization, the thermal stability of monoglyceride was not as good as soybean lecithin, and the emulsion system with monoglyceride was even more unstable. The final centrifugal precipitation rates of soybean lecithin and monoglyceride were 2.89% and 10.32%, respectively. The stability coefficients of soybean lecithin and monoglyceride were 0.995 and 0.875, respectively. The average particle sizes of soybean lecithin and monoglyceride were 402 nm and 813 nm, respectively. The fat aggregation rates of soybean lecithin and monoglyceride were 29.6% and 34.23%, respectively. In combination with the confocal microscopy, the thermal stability of soybean lecithin was better, and 0.06% soybean lecithin could achieve better stable emulsifying effect. However, the stability of the emulsion did not increase significantly when the concentration of soybean lecithin was above 0.06%.
引文
[1] 郭丽.再生纤维素饮料乳液的制备、表征及其稳定性研究[D].南京:南京农业大学,2015.
[2] 邓伶俐,余立意,买尔哈巴·塔西帕拉提,等.纳米乳液与微乳液的研究进展[J].中国食品学报,2013,13(8):173-180.
[3] 李冉,白婧,冷小京,等.花生油乳液稳定特性研究[J].中国奶牛,2009(7):39-42.
[4] MC SWEENEY S L,HEALY R,MULVIHILL D M.Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion[J].Food Hydrocolloids,2008,22(5):888-898.
[5] 山野善正,陈葆新.乳化条件对大豆卵磷脂乳化作用的影响[J].食品工业科技,1985,6(6):30-36.
[6] 毕爽,朱颖,齐宝坤,等.大豆分离蛋白与卵磷脂间相互作用对O/W型乳状液稳定性的影响[J].食品科学,2017,38(9):79-84.
[7] 吕瑞娜,王莉君,邵平平,等.超高温灭菌乳货架期品质稳定性变化研究[J].农产品加工(学刊),2011(10):33-35.
[8] 吴金鋆.复合全豆植物蛋白饮料的稳定性及流变特性研究[D].广州:华南理工大学,2010.
[9] SCHOKKER E P,DALGLEISH D G.The shear-induced destabilization of oil-in-water emulsions using caseinate as emulsifier[J].Colloids & Surfaces A Physicochemical & Engineering Aspects,1998,145(1-3):61-69.
[10] DONG HYEOP HAN,SANGMEE PARK,EUN JOONG KIM,et al.In situ confocal microscopy of electrochemical generation and collision of emulsion droplets in bromide redox system[J].Electrochimica Acta,2017,252(20):164-170.
[11] PALANUWECH J,POTINENI R,ROBERTS R F,et al.A method to determine free fat in emulsions[J].Food Hydrocolloids,2003,17(1):55-62.
[12] 李伟伟.高乳化性大豆蛋白的制备及其界面流变性质的研究[D].无锡:江南大学,2017.
[13] 陈龙,林艳春,王冬梅,等.不同大豆蛋白卵磷脂相互作用对乳化特性的影响[J].食品工业,2018,39(2):222-225.
[14] 龙肇,赵强忠,赵谋明.单甘酯和蔗糖酯复配比例对核桃乳稳定性的影响[J].食品与发酵工业,2009,35(5):181-184.
[15] 余权.乳化剂对酪蛋白乳状液稳定性影响的机理研究[D].广州:华南理工大学,2011.
[16] 邝婉湄,赵谋明,赵强忠.单甘酯对酪蛋白乳浊液稳定性的影响[J].食品工业科技,2012,33(16):131-133;137.
[17] RAVINDRAN S,WILLIAMS M A K,WARD R L,et al.Understanding how the properties of whey protein stabilized emulsions depend on pH,ionic strength and calcium concentration,by mapping environmental conditions to zeta potential[J].Food Hydrocolloids,2018,79:572-578.
[18] 徐明进,李明远,彭勃,等.Zeta电位和界面膜强度对水包油乳状液稳定性影响[J].应用化学,2007(6):623-627.
[19] FAHMI WAN MOHAMAD W A,ROMAN BUCKOW,MARYANN AUGUSTIN,et al.In situ quantification of β-carotene partitioning in oil-in-water emulsions by confocal Raman microscopy[J].Food Chemistry,2017,233(15):197-203.
[20] ZHANG Li,LI Zhenbang,WANG Lei,et al.High temperature stable W/O emulsions prepared with in-situ hydrophobically modified rodlike sepiolite[J].Journal of Colloid and Interface Science,2017,493(1):378-384.
[2] 邓伶俐,余立意,买尔哈巴·塔西帕拉提,等.纳米乳液与微乳液的研究进展[J].中国食品学报,2013,13(8):173-180.
[3] 李冉,白婧,冷小京,等.花生油乳液稳定特性研究[J].中国奶牛,2009(7):39-42.
[4] MC SWEENEY S L,HEALY R,MULVIHILL D M.Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion[J].Food Hydrocolloids,2008,22(5):888-898.
[5] 山野善正,陈葆新.乳化条件对大豆卵磷脂乳化作用的影响[J].食品工业科技,1985,6(6):30-36.
[6] 毕爽,朱颖,齐宝坤,等.大豆分离蛋白与卵磷脂间相互作用对O/W型乳状液稳定性的影响[J].食品科学,2017,38(9):79-84.
[7] 吕瑞娜,王莉君,邵平平,等.超高温灭菌乳货架期品质稳定性变化研究[J].农产品加工(学刊),2011(10):33-35.
[8] 吴金鋆.复合全豆植物蛋白饮料的稳定性及流变特性研究[D].广州:华南理工大学,2010.
[9] SCHOKKER E P,DALGLEISH D G.The shear-induced destabilization of oil-in-water emulsions using caseinate as emulsifier[J].Colloids & Surfaces A Physicochemical & Engineering Aspects,1998,145(1-3):61-69.
[10] DONG HYEOP HAN,SANGMEE PARK,EUN JOONG KIM,et al.In situ confocal microscopy of electrochemical generation and collision of emulsion droplets in bromide redox system[J].Electrochimica Acta,2017,252(20):164-170.
[11] PALANUWECH J,POTINENI R,ROBERTS R F,et al.A method to determine free fat in emulsions[J].Food Hydrocolloids,2003,17(1):55-62.
[12] 李伟伟.高乳化性大豆蛋白的制备及其界面流变性质的研究[D].无锡:江南大学,2017.
[13] 陈龙,林艳春,王冬梅,等.不同大豆蛋白卵磷脂相互作用对乳化特性的影响[J].食品工业,2018,39(2):222-225.
[14] 龙肇,赵强忠,赵谋明.单甘酯和蔗糖酯复配比例对核桃乳稳定性的影响[J].食品与发酵工业,2009,35(5):181-184.
[15] 余权.乳化剂对酪蛋白乳状液稳定性影响的机理研究[D].广州:华南理工大学,2011.
[16] 邝婉湄,赵谋明,赵强忠.单甘酯对酪蛋白乳浊液稳定性的影响[J].食品工业科技,2012,33(16):131-133;137.
[17] RAVINDRAN S,WILLIAMS M A K,WARD R L,et al.Understanding how the properties of whey protein stabilized emulsions depend on pH,ionic strength and calcium concentration,by mapping environmental conditions to zeta potential[J].Food Hydrocolloids,2018,79:572-578.
[18] 徐明进,李明远,彭勃,等.Zeta电位和界面膜强度对水包油乳状液稳定性影响[J].应用化学,2007(6):623-627.
[19] FAHMI WAN MOHAMAD W A,ROMAN BUCKOW,MARYANN AUGUSTIN,et al.In situ quantification of β-carotene partitioning in oil-in-water emulsions by confocal Raman microscopy[J].Food Chemistry,2017,233(15):197-203.
[20] ZHANG Li,LI Zhenbang,WANG Lei,et al.High temperature stable W/O emulsions prepared with in-situ hydrophobically modified rodlike sepiolite[J].Journal of Colloid and Interface Science,2017,493(1):378-384.