摘要
研究了高压均质对大豆β-伴球蛋白(7S)富集组分乳化活性、乳化稳定性、粒度分布和乳析稳定性的影响。结果表明:与未均质相比,均质处理使7S富集组分乳化活性降低,但可提高其乳化稳定性;乳化活性随均质压力的升高而降低,均质次数对其影响不明显,随着均质压力的升高和均质次数的增多7S富集组分乳化稳定性逐渐提高;高压均质改性的7S富集组分制备的乳状液粒径更小,并且乳析率下降;均质压力不变时,一次均质的7S富集组分比2次均质的7S富集组分形成的乳状液粒径更大,但乳析率降低。
Emulsion activity index （EAI）, emulsion stability index （ESI）, particle distribution and creaming stability were investigated to determine the effect of high-pressure homogenization on soy β-conglycininrich fraction （7S-enrichment fraction）. The results showed that the significant decrease in EAI and increase in ESI of 7S-enrichment fraction under high-pressure homogenization compared with the control. EAI was decreased with the increasing of the pressure, but homogenizing frequency did not show great influence on it. ESI increased gradually with the increase of pressure and homogenizing frequency. The results demonstrated that high-pressure homogenization in 7S-enrichment fraction production could form smaller particle size and lower ESI. At the same pressure, single homogenization modification formed bigger particle emulsion than that of twice homogenization modification and it had lower ESI.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第1期5-8,共4页
Food and Fermentation Industries
基金
国家自然科学基金资助项目(200676044)
国家"863"计划专题(2006AA10326)
关键词
β-伴球蛋白
高压均质
乳化特性
β-conglycinin, high-pressure homogenization, emulsifying properties
