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当前位置: 首页 > 文章 > 宏量营养素和pH值对乳剂型特医食品基质品质的影响 食品科学 2020 (4) 23-31
Position: Home > Articles > Effects of Macronutrients and pH on Matrix Quality of Emulsion-Type Foods for Special Medical Purposes FOOD SCIENCE 2020 (4) 23-31

宏量营养素和pH值对乳剂型特医食品基质品质的影响

作  者：
刘媛;叶盛英;魏振承;张雁;邓媛元;唐小俊;张名位;刘光
单  位：
广东省农业科学院蚕业与农产品加工研究所农业农村部功能食品重点实验室广东省农产品加工重点实验室;华南农业大学食品学院
关键词：
宏量营养素;pH值;乳剂;特医食品;稳定性
摘  要：
通过测定乳剂色度、浊度、流变特性和离心沉淀率等指标,探究不同食用油脂、蛋白质和葡萄糖当量(dextrose equivalents,DE)麦芽糊精对乳剂外观接受度和稳定性的影响,在获得制备乳剂最佳宏量营养素基础上,进一步探讨pH值对乳剂的影响。结果表明:所选5种油脂对乳剂的色度影响较小,大豆油组乳剂的浊度和SRI值(A_(800 nm)/A_(400 nm))要高于其他组,但其较低的离心沉淀率和高的黏度值说明其更适合作为乳剂的油脂选择;乳清蛋白组较酪蛋白钠组乳剂具有更好的色度,但其浊度、黏度和离心沉淀率等乳剂稳定性指标显著差于酪蛋白钠组,在所选酪蛋白钠原料中,CN-EM7酪蛋白钠组乳剂表现出了最小浊度和离心沉淀率以及最大的乳液黏度;不同DE值麦芽糊精对乳剂品质影响不一,DE15麦芽糊精组乳剂具有最好的外观接受度和稳定性。酸碱度对乳剂品质影响明显,pH 6.50～7.00范围适合本研究体系乳剂的制备,在pH 7.00时,以上述最佳原料制得的乳剂具有最高的黏度和最小的离心沉淀率。本研究获得了乳剂制备的最佳三大宏量营养素类型以及最适加工pH值,为乳剂型特医食品的产业化开发提供了理论指导。
译  名：
Effects of Macronutrients and pH on Matrix Quality of Emulsion-Type Foods for Special Medical Purposes
作  者：
LIU Yuan;YE Shengying;WEI Zhencheng;ZHANG Yan;DENG Yuanyuan;TANG Xiaojun;ZHANG Mingwei;LIU Guang;College of Food Science, South China Agricultural University;Sericultural & Agri-Food Research Institute, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing, Guangdong Academy of Agricultural Sciences;
关键词：
macronutrient;;pH;;emulsion;;foods for special medical purposes;;stability
摘  要：
The effects of different edible oils, proteins and maltodextrins with different dextrose equivalents(DE) on the appearance and stability of an emulsion which can be used in foods for special medical purposes were investigated by measuring the color, turbidity, rheological properties and centrifugal sedimentation rate of the emulsion. The effect of pH on the properties of the emulsion with optimized levels of three macronutrients was further explored. The results showed that all five oils had little effect on the chromaticity of emulsions. The turbidity and solar reflectance index(SRI)(A_(800 nm)/A_(400 nm)) of soybean oil emulsion were higher than those of the other oil emulsions, but soybean oil emulsion showed lower centrifugal precipitation rate and higher viscosity value, indicating that it was the best choice for the preparation of an emulsion. Whey protein-stabilized emulsion had better color but significantly poorer turbidity, viscosity and centrifugal precipitation rate than sodium caseinate-stabilized emulsion. Among the sodium caseinates tested, CN-EM7-stabilized emulsion showed minimum turbidity and centrifugal sedimentation rate and maximum emulsion viscosity. Additionally, maltodextrins with different DE values exhibited different effects on the quality of emulsions, and maltodextrin DE15-containing emulsion displayed the best appearance acceptance and stability. Furthermore, pH showed a significant effect on the quality of the emulsion. pH in the range of 6.50–7.00 was suitable for the preparation of the emulsion in the present research. The emulsion prepared at pH 7.00 had the highest viscosity and the minimum centrifugal precipitation rate. The most suitable types of three macronutrients and the optimum processing pH were obtained for emulsion preparation, which will provide a theoretical guidance for the industrial development of emulsion-type foods for special medical purposes(FSMP).

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