摘要
为了了解在水包核桃油乳状液中乳化剂类型、浓度及水相p H对其物理稳定性的影响,考察四种乳化剂即乳清分离蛋白(WPI)、十二烷基磺酸钠(SDS)、十二烷基三甲基溴化铵(DTAB)以及失水山梨醇聚氧乙烯酯(Tween20)在p H3.0和p H7.0条件下形成稳定的水包核桃油乳状液所需要的最低浓度。结果表明,p H对阳离子表面活性剂DTAB、非离子表面活性剂Tween20乳化效果影响较大,在p H3.0和7.0条件下形成稳定乳状液所需DTAB最低浓度分别为0.8%、2.0%,而Tween20最低浓度分别为0.6%、0.3%;p H(等电点除外)对两性大分子表面活性剂WPI和阴离子表面活性剂SDS的乳化效果影响较小。研究结果表明不同类型乳化剂在不同p H条件下对水包核桃油乳状液的物理稳定性影响差异较大。
To explore the influence of emulsifiers and pH on physical stability of walnut oil-in-water emulsion, the emulsions stabilized by whey protein isolates,sodium dodecyl sulfate（SDS）, dodecyltrimethylammonium bromide （DTAB） ,and Tween20,respectively,were investigated.And the required minimum concentrations of emulsifiers to form a stable walnut oil-in-water emulsionwerealso determined.Results shewed that the influence of pH on the emulsifying effect of cationic surfactant and nonionic surfactant wasremarkable.Under the condition of pH3.0 and ？.0,the required minimum concentrations of DTAB were 0.8% and 2.0%, respectively. Meanwhile, the required minimum concentrations of Tween20 were 0.6% and 0.3% at pH3.0 and 7.0, respectively. But forampholytic surfactant WPI and anionic surfactant SDS, the influence of pH （except for isoelectric point）was non-significant. The above phenomenon indicated that the physical stability of walnut oil-in-water emulsions was greatly influenced by different pH and emulsifiers.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第13期266-270,共5页
Science and Technology of Food Industry
基金
陕西省科技厅农业科技创新与攻关(2014K01-10-01)
关键词
乳化剂
核桃油
水包油乳状液
物理稳定性
emulsifier
walnut oil
oil-in-water emulsion
physical stability
