摘要
以水酶法提取大豆油时形成的乳油为研究对象,以平均粒径和Zeta电位作为指标,研究了p H、温度、盐浓度对乳油稳定性的影响,并测定了乳油的流变性质。结果表明：p H是影响乳油稳定性最突出的因素,在p H 2.5~5.0时,乳油发生了严重的聚合现象,乳油分层脱稳,在p H〉5.0或p H〈2.5时,乳油均趋向稳定,在稳定状态下乳油的平均粒径在1.2~1.5μm之间;乳油的稳定性不受温度（30~100℃）和盐浓度（0~200 mmol/L Na Cl）的影响;乳油的黏度随着乳油质量分数的降低而降低,并表现出弱凝胶的性质。
The effects of pH, temperature and concentration of NaCI on the stability of cream formed during the aqueous enzymatic extraction of soybean oil were studied with average particle size and Zeta potential as indexes. The results showed that pH was the most prominent factor impacting the stability of cream ; the serious aggregation of cream happened at pH 2.5 - 5.0, and the cream was stable when pH was higher than 5.0 or lower than 2.5 ; the average particle size of the cream in stable state was 1.2 - 1.5 μm; heat treatment（30- 100% ）and NaCI concentration （0-200 mmoL/L） had no influence on the stability of the cream; the viscosity of the cream decreased with its mass concentration reducing and it exhibited the property of weak gel.
出处
《中国油脂》
CAS
CSCD
北大核心
2015年第10期59-63,共5页
China Oils and Fats
基金
国家自然科学青年基金(31301496)
关键词
大豆
水酶法
乳油
稳定性
流变性
soybean
aqueous enzymatic method
cream
stability
rheological property
