| 牛初乳乳清W/O型乳状液稳定性 |
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| 引用本文： | 王璐怡,李云飞,刘临洁,肖菲.牛初乳乳清W/O型乳状液稳定性[J].吉林农业大学学报,2012,34(2):204-210. |
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| 作者姓名： | 王璐怡 李云飞 刘临洁 肖菲 |
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| 作者单位： | 1. 上海交通大学农业与生物学院食品科学与工程系,上海,200240
2. 上海交通大学农业与生物学院食品科学与工程系,上海200240;上海交通大学陆伯勋食品安全研究中心,上海200240 |
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| 摘 要： | 乳状液稳定性和流动性是制备牛初乳乳清微胶囊的关键因素.采用Span和Tween 2种非离子型乳化剂,制备了含有5％阿拉伯胶和麦芽糊精的牛初乳乳清W/O乳状液.比较亲水亲油平衡(HLB)值、乳化剂复配、油水比、乳化剂添加量和超声乳化次数等工艺参数对乳状液稳定性的影响,确定了最佳工艺参数:HLB值为4.8,Span - 85和Tween - 60为复配乳化剂,油水比1:1,超声乳化12次(每次超声8 s,间歇5 s).显微镜下观察分散液滴大小均一,乳状液平均粒径约为2μm.流变学分析结果表明,该乳状液具有剪切稀化特征,符合Herschel- Bulkley模型.
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| 关 键 词： | W/O乳状液 HLB值 乳清 稳定性 |
Study on Stability of W/O Bovine Colostrums Whey Emulsion |
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| WANG Lu-yi
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LI Yun-fei
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LIU Lin-jie
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XIAO Fei.Study on Stability of W/O Bovine Colostrums Whey Emulsion[J].Journal of Jilin Agricultural University,2012,34(2):204-210. |
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| Authors: | WANG Lu-yi LI Yun-fei LIU Lin-jie XIAO Fei |
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| Institution: | 1.Department of Food Science and Technology,School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240,China;2.Bor Luh Food Safety Center,Shanghai Jiaotong University,Shanghai 200240,China |
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| Abstract: | The stability and liquidity of emulsion are the key factors for the microencapsulation of bovine colostrums whey.W/O emulsion was prepared with non-ionic emulsifiers Span and Tween and Bovine colostrums whey containing 5% Arabic Gum and malto dextrin by the method of ultrasonic emulsification.The effect of various processing parameters,including hydrophile lipophile balance(HLB) value,composite emulsifiers,the ratio of oil to water,emulsifier dosages and the times of ultrasonic emulsification on the stability of the emulsion were studied.The optimal technical parameters were as follows: HLB value 4.8,Span-85 and Tween-60 as composite emulsifier,the water/oil ratio 1∶1,ultrasonic emulsification for 12 times(each with 8 s process and 5 s interval).The morphology of W/O emulsion was observed by microscope and the emulsion contained uniform droplets with 2 μm average particle size.The W/O bovine colostrums whey emulsion followed shear-thinning behavior,fitting the model of Herschel-Bulkley. |
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| Keywords: | W/O emulsion HLB value whey stability |
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