[1]冯美琴,孙健,杨勇胜,等.亚麻籽胶对玉米油乳状液乳化特性的影响[J].南京农业大学学报,2019,42(6):1167-1172.[doi:10.7685/jnau.201906015]
 FENG Meiqin,SUN Jian,YANG Yongsheng,et al.Effect of flaxseed gum on the emulsifying properties of corn oil emulsions[J].Journal of Nanjing Agricultural University,2019,42(6):1167-1172.[doi:10.7685/jnau.201906015]
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亚麻籽胶对玉米油乳状液乳化特性的影响()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
42卷
期数:
2019年6期
页码:
1167-1172
栏目:
食品与工程
出版日期:
2019-11-15

文章信息/Info

Title:
Effect of flaxseed gum on the emulsifying properties of corn oil emulsions
作者:
冯美琴1 孙健2 杨勇胜1 王海燕1 颜玉华1
1. 金陵科技学院动物科学与技术学院, 江苏 南京 210038;
2. 南京农业大学食品科学技术学院, 江苏 南京 210095
Author(s):
FENG Meiqin1 SUN Jian2 YANG Yongsheng1 WANG Haiyan1 YAN Yuhua1
1. College of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, China;
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
关键词:
亚麻籽胶玉米油乳状液乳化特性高场核磁共振
Keywords:
flaxseed gumcorn oil emulsionemulsifying propertieshigh-field nuclear magnetic resonance
分类号:
TS201.7
DOI:
10.7685/jnau.201906015
摘要:
[目的] 本文旨在研究不同含量亚麻籽胶(FG)对玉米油乳状液乳化特性的影响。[方法] 分别配制FG质量分数为0.1%、0.2%、0.3%、0.4%、0.5%和玉米油质量分数均为10%的5种玉米油乳状液,测定不同含量FG玉米油乳状液的液滴粒径、光学显微结构、乳化活性、流变特性、乳化稳定性及高场核磁共振等指标。[结果] 随着FG含量的增加,乳状液液滴粒径显著减小(P<0.05),乳析指数显著降低;乳状液的表观黏度以及G’与G″值明显增加,乳化活性显著增加,高场1H和13C核磁共振的光谱线宽均增加。显微图像还显示,FG含量从0.1%增至0.4%时,液滴聚集程度逐渐降低;从0.4%增至0.5%时,聚集程度又逐渐增加。[结论] FG的添加(0.1%~0.5%)可以提高玉米油乳状液的乳化稳定性,FG为0.4%时制得的含10%玉米油的乳状液最稳定。
Abstract:
[Objectives] The aim of this paper was to study the effect of different flaxseed gum(FG)contents on the emulsifying properties of corn oil emulsions.[Methods] Five kinds of corn oil emulsions were prepared with different FG contents(0.1%,0.2%,0.3%,0.4%,0.5%,m/m)and same corn oil content(10%,m/m). The droplet size,optical microstructure,emulsifying activity,rheological properties,creaming stability,and high-field nuclear magnetic resonance(NMR)spectra of the emulsions were measured to evaluate the stability of corn oil emulsions.[Results] The increase of FG contents significantly decreased the droplet size and creaming index(P<0.05),and increased apparent viscosity,the storage modulus(G’)and loss modulus(G″)values,emulsifying activity,line-widths of high-field 1H and 13C NMR spectra. The micrographs also showed that the degree of aggregation descended down gradually with the increase of FG contents from 0.1% to 0.4%,while increased gradually with the increase of FG contents from 0.4% to 0.5%.[Conclusions] The addition of FG(0.1%-0.5%)can improve the emulsion stability of corn oil emulsions. The emulsion prepared with 10% corn oil and 0.4% FG is the most stable.

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备注/Memo

备注/Memo:
收稿日期:2019-06-13。
基金项目:国家自然科学基金项目(31771986,31401516);江苏省大学生创新创业训练计划项目(201810307039Y)
作者简介:冯美琴,副教授。
通信作者:孙健,副教授,主要从事畜产品加工与质量控制研究,E-mail:sunjian01@njau.edu.cn。
更新日期/Last Update: 1900-01-01