摘要
研究通过界面张力仪对含不同表面活性剂的大豆分离蛋白(SPI)溶液表面张力进行测定,并选取适宜表面活性剂利用附聚造粒方式向SPI表面喷涂,且对造粒后SPI的分散度、黏度、表面张力进行测定分析。结果表明:随着表面活性剂浓度的增加,SPI溶液表面张力先迅速降低,降至渐近点后,随表面活性剂浓度的继续增加,其表面张力变化不明显;随着表面活性剂喷涂比例的增长,SPI的黏度和分散度呈先增大后降低趋势,而SPI表面张力呈先降低后增大趋势,且喷涂比例均为0.1%时,达到最优。同时此时SPI的分散度与黏度具有正相关关系,与表面张力则呈负相关关系。
The surface tension of SPI solution containing different surfactants has been investigated by using automatic tension apparatus. The suitable surfactant is selected to spray SPI surface with the agglomeration granulation method. The dispersion, viscosity and surface tension of the SPI after granulation are analyzed. The result shows that with the increase of concentration of surfactant, the surface tension of SPI solution is decreased rapidly to the gradual point, and is not obvious. With the increase of surfactant spraying ratio, the viscosity and dispersion of SPI are first increased and then decreased, the surface tension of SPI is first decreased and then increased, and all are optimal on the spraying ratio of 0.1%. The dispersion of SPI is positive correlation with viscosity and is negative correlation with surface tension.
作者
范书琴
黄文秀
刘汝萃
李成辉
刘军
PAN Shuqin;HUANG Wenxiu;LIU Rucui;LI Chenghui;LIU Jun(Shandong Yuwang Ecogical Food Industry Co.,Lid（Yucheng 251200)
出处
《食品工业》
CAS
北大核心
2018年第7期226-229,共4页
The Food Industry
关键词
大豆分离蛋白
表面活性剂
表面张力
分散度
黏度
soybean protein isolated
surfactant
surface tension
dispersion
viscosity
