摘要
以乳液粒度及电位为评价指标,研究了不同均质压力、不同均质次数、不同蛋白含量及温度、pH等因素对乳液稳定性的影响。实验结果表明,当蛋白质浓度为1·5%,均质压力为120MPa,均质次数为2次的条件下,微射流处理能显著减小液滴粒径;室温贮存12h后,温度、pH、防腐剂等条件对乳液粒径没有显著影响;盐离子强度对乳液粒径和Z-电位有很大影响,该实验为乳铁蛋白乳液的研制开发提供依据。
The effects of different homogenization conditions （pressure, times）and the concentration of the protein on stability of nano-emulsions were studied with particle size and zeta potential as the analysis index.Also, the system pH,temperature as well as ionic strength and one type of additional antiseptic had also been taken into consideration.The results showed that the technology of dynamic high-pressure microfludization has significant influence on the particle size and when the concentration of the protein is 1.5% ,the samples are processed at the pressure of 120MPa for 2 times, the experiment have the best results.After 12 hours of storage an ambient temperature,pH,temperature and additional antiseptic had very little influence on the particle size.However, the ionic strength greatly affected the state of the emulsion system.All these studies provided references for the preparation of the Lf nano-emulsions in the practical view.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第8期182-184,共3页
Science and Technology of Food Industry
基金
国家"十一五"科技支撑计划项目(2006BAD27B04)
