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Position: Home > Articles > Study on Properties of Emulsion Forming in Aqueous-enzymatic Extraction of Peanut Oil FOOD SCIENCE 2009,30 (1) 112-115

水酶法提油中乳状液的特性研究

作  者:
王瑛瑶;王璋
单  位:
国家粮食局科学研究院;江南大学食品学院
关键词:
花生;水酶法;乳状液;稳定性
摘  要:
本实验以花生水酶法提油中形成的乳状液为研究对象,比较了乳状液界面吸附蛋白、乳状液连续相中的蛋白质以及花生蛋白质在氨基酸组成、乳化力指标与乳化稳定性以及二级结构上的区别,结果表明:界面吸附蛋白的疏水性氨基酸含量、乳化力指标与乳化稳定性高于连续相中的蛋白质以及花生蛋白质。乳状液的静态、动态流变学性质表明,它是一个典犁的以弹性为主的体系,随温度及剪切速率的提高,其稳定性下降。
译  名:
Study on Properties of Emulsion Forming in Aqueous-enzymatic Extraction of Peanut Oil
作  者:
WANG Ying-yao~(1,2) WANG Zhang~(2,*) 1.Academy of State Administration of Grain,Beijing 100037,China; 2.College of Food Science,Jiangnan University,Wuxi 214122,China
关键词:
peanut;;aqueous-enzymatic extraction;;emulsion;;stability
摘  要:
Taking emulsion forming in the aqueous-enzymatic extraction of peanut oil as study object,the amino acid composition,emulsion ability index,emulsion stability,secondary structure of adsorbing protein in emulsion surface,protein in continuous phase and peanut protein were compared respectively.The results indicated that the content of hydrophobic amino acid,emulsion ability index and emulsion stability of adsorbing protein in emulsion surface are higher than those of the protein in continuous phase and peanut protein.The rheological characteristics of the emulsion showed that the emulsion is a typical elasticity system,and the emulsion stability could be reduced by increasing temperature and shear rate.

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