摘要
以油脂种类为变量,将不同的乳化体系进行对比测量,比较不同油脂对乳化体系的影响。试验证明了不同油脂种类对乳化体系的性质,如稳定性没太大的改变,在同样条件下,氧化油脂形成的乳状液具有更小的粒径、更大的黏度及更高的稳定性,这可能与氧化后油脂中的有机大分子断裂成小分子有关。试验所制得的乳化油脂能够满足细胞试验的使用需求,同时,基于氧化油脂良好的乳化性可为糕点(如油酥点心)的制作提供理论基础。
In this experiment,different kinds of oil were used to compare their effect on the emulsification systems,and potential application to explore the effects of oil on the cellular metabolism in vitro,to supply information for the cell culture experiment.In this study,it had supplied some evidence to support that the different kinds of food oils had little effect in the properties of the emulsification system,such as stability.In contrast,the emulsion formed by oxidation oil had smaller particle size,greater viscosity and higher stability,which might be due to the facts of oxidation of oils for new compound formation and breakdown of lipids.Furthermore,the emulsified oils prepared by this procedure in these experimental design could meet the needs of for cell culture in vitro.Finally,the good emulsification based on oxidized oil could provide a theoretical basis for the production of pastries such as puff pastry.
作者
罗颖
李有栋
LUO Ying;LI Youdong(College of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225009,China)
出处
《农产品加工》
2024年第4期1-4,10,共5页
Farm Products Processing
基金
扬州大学高层次人才科研启动基金项目(2022年5月)。
关键词
油脂
氧化油脂
乳清蛋白
乳化
oil
oxidized oil
whey protein
emulsification
