摘要
本文采用大豆分离蛋白(SPI)为乳化剂,辣椒红色素(PRP)为油相,高速均质分散形成PRP乳状液。以乳化活性和乳化稳定性为检测指标,研究了麦芽糊精(MD)、双乙酰酒石酸单甘油酯(DATEM)、蔗糖脂肪酸酯(SE)、辛烯基琥珀酸淀粉钠(SSOS)和卵磷脂(PC)五种非离子型表面活性剂对SPI乳化性能的影响。结果表明:添加占SPI质量分数分别为1%DATEM、0.8%SE、6%MD、6%PC、8%SSOS均提高了SPI的乳化性能,其中添加1%DATEM效果最好,显著提高了SPI的乳化性能,使其乳化活性达到了719.92cm-1,乳化稳定性仍保持较好,为1.03。因此添加适量的非离子型表面活性剂能够提高SPI的乳化性能。
An emulsion was prepared through homogenization by using SPI as the emulsifying agent and paprika red pigment （PRP） as the oil phase. The effects of five non--ionic surfactants, including MD, DATEM, SE, SSOS and PC, on the emulsification activity of SPI and the stability of the resultant emul- sion were measured. The results indicated that the addition of 1% DATEM, 0.8% SE, 6% MD, 6% PC or 8% SSOS relative to SPI weight could markedly increased the two parameters, among which, the pres- ence of 1% DATEM donated the highest elevation with the emulsification activity and emulsion stability reaching up to 719.92 em-1 and 1.03 respectively. It was concluded that the addition of appropriate a- mount of non--ionic surfaetants could markedly enhance the emulsifying properties of SPI.
出处
《青岛农业大学学报（自然科学版）》
2016年第3期188-191,共4页
Journal of Qingdao Agricultural University(Natural Science)
基金
国家自然科学基金项目(31571890)
山东省自然科学基金项目(ZR2015CM037)
青岛农业大学博士基金项目(663-1114315)
关键词
非离子型表面活性剂
大豆分离蛋白
乳化
辣椒红色素
Non--ionic Surfactants
soybean protein isolate
emulsification
paprika red pigment
