| 维生素E乳状液的制备工艺研究 |
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| 引用本文： | 许腾,程玲云,黄国清.维生素E乳状液的制备工艺研究[J].青岛农业大学学报(自然科学版),2016(4):290-293. |
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| 作者姓名： | 许腾 程玲云 黄国清 |
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| 作者单位： | 青岛农业大学食品科学与工程学院,山东 青岛,266109 |
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| 基金项目： | 青岛农业大学高层次人才科研基金(663-1114315) |
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| 摘 要： | 以大豆分离蛋白(Soybean protein isolate,SPI)为乳化剂,采用乳化方法制备VE O/W型乳状液,探讨乳化时间、pH、乳化转速、乳化温度、SPI质量浓度和油水比对乳状液的影响.结果表明,当VE与pH8.0、浓度为2.4%的SPI溶液按照1∶2.4(w/w)的比例混合,于65 ℃、12000 r/min条件下均质20 min后形成的乳状液稳定性较好.此时,乳化活性为163.97 cm-1,乳化稳定性为1.19.
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| 关 键 词： | 维生素E 大豆分离蛋白 乳状液 |
Study on the Preparation of VE Emulsion |
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| Abstract: | In this work, soybean protein isolate (SPI) was selected as the emulsifier and the effects of emulsification duration, pH, emulsification speed, temperature, SPI concentration and VE/SPI ratio on VE emulsion were studied.It was found that the blending of VE with 2.4% SPI solution of pH8.0 and weight ratio 1∶2.4 followed by homogenization at 65℃ and 12000r/min for 20 min yielded a stable emulsion, whose emulsifying activity and emulsion stability were 163.97cm-1 and 1.19 respectively. |
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| Keywords: | Vitamin E soybean protein isolate emulsion |
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