Emulsifying properties of bitter orange （Citrus aurantium） juice-olive oil salad dressings stabilized with different polysaccharides were investigated. Oil-in-water emulsions （50：50, v/v） were prepared with bitte...Emulsifying properties of bitter orange （Citrus aurantium） juice-olive oil salad dressings stabilized with different polysaccharides were investigated. Oil-in-water emulsions （50：50, v/v） were prepared with bitter orange juice-olive oil in the presence of various concentrations （0.1%-1.0%, w/v） of pectin or guar gum or iota-（t-）carrageenan and then these emulsions were homogenized. Emulsion activity index （EAI） and emulsion stability index （ESI） were determined spectrophotometrically by measuring time-dependent changes in turbidity. Creaming stability of emulsions was followed by visual observation of serum layer with respect to time. Microstructures of emulsions were examined by using polarized light microscopy. The addition of polysaccharides improved emulsion stability and emulsions containing higher amounts of polysaccharide were more stable against creaming. Microscopic observations showed that emulsions containing polysaccharides had small droplets as compared to that of emulsions without polysaccharides and emulsions were flocculated due to the presence of polysaccharides. Larger droplets and creaming were observed when the polysaccharide concentration was not sufficient for coverage.展开更多
本实验以蛋清蛋白微粒(egg white protein microparticles,EWPM)为代脂基质,研究EWPM/黄原胶(xanthan gum,XG)共混质量分数、pH值、氯化钠含量、糖含量、均质条件等对超低脂沙拉酱产品流变学特性的影响规律。研究发现,XG对EWPM基超低脂...本实验以蛋清蛋白微粒(egg white protein microparticles,EWPM)为代脂基质,研究EWPM/黄原胶(xanthan gum,XG)共混质量分数、pH值、氯化钠含量、糖含量、均质条件等对超低脂沙拉酱产品流变学特性的影响规律。研究发现,XG对EWPM基超低脂沙拉酱具有显著的增稠效果,然而含量过高会导致低脂沙拉酱恢复性下降。基础调味组分对超低脂沙拉酱品质的影响存在较大差异,pH值和盐对体系黏度影响较大,糖添加量对黏度的影响相对较小。适度的胶体磨均质转速和均质时间可以减小产品的粒径,增加其内部均一性,显著提高产品的整体黏度。本实验以沙拉酱流变学行为调控为重点,为低脂沙拉酱的研究提供一个更加明确的工艺优化方向。展开更多
文摘Emulsifying properties of bitter orange （Citrus aurantium） juice-olive oil salad dressings stabilized with different polysaccharides were investigated. Oil-in-water emulsions （50：50, v/v） were prepared with bitter orange juice-olive oil in the presence of various concentrations （0.1%-1.0%, w/v） of pectin or guar gum or iota-（t-）carrageenan and then these emulsions were homogenized. Emulsion activity index （EAI） and emulsion stability index （ESI） were determined spectrophotometrically by measuring time-dependent changes in turbidity. Creaming stability of emulsions was followed by visual observation of serum layer with respect to time. Microstructures of emulsions were examined by using polarized light microscopy. The addition of polysaccharides improved emulsion stability and emulsions containing higher amounts of polysaccharide were more stable against creaming. Microscopic observations showed that emulsions containing polysaccharides had small droplets as compared to that of emulsions without polysaccharides and emulsions were flocculated due to the presence of polysaccharides. Larger droplets and creaming were observed when the polysaccharide concentration was not sufficient for coverage.
文摘本实验以蛋清蛋白微粒(egg white protein microparticles,EWPM)为代脂基质,研究EWPM/黄原胶(xanthan gum,XG)共混质量分数、pH值、氯化钠含量、糖含量、均质条件等对超低脂沙拉酱产品流变学特性的影响规律。研究发现,XG对EWPM基超低脂沙拉酱具有显著的增稠效果,然而含量过高会导致低脂沙拉酱恢复性下降。基础调味组分对超低脂沙拉酱品质的影响存在较大差异,pH值和盐对体系黏度影响较大,糖添加量对黏度的影响相对较小。适度的胶体磨均质转速和均质时间可以减小产品的粒径,增加其内部均一性,显著提高产品的整体黏度。本实验以沙拉酱流变学行为调控为重点,为低脂沙拉酱的研究提供一个更加明确的工艺优化方向。
