乳清蛋白稳定的水包油乳液在冷藏储存和温度循环过程中的稳定性

Stability of whey-protein-stabilized oil-in-water emulsions during chilled storage and temperature cycling.

作者信息

Kiokias Sotirios, Reiffers-Magnani Christel K, Bot Arjen

机构信息

Unilever Research and Development Vlaardingen, Olivier van Noortlaan 120, NL-3133 AT Vlaardingen, The Netherlands.

出版信息

J Agric Food Chem. 2004 Jun 16;52(12):3823-30. doi: 10.1021/jf035441r.

DOI:10.1021/jf035441r

PMID:15186103

Abstract

The stability of heat-treated and/or acidified, partly-crystalline-fat-based, whey-protein-stabilized oil-in-water (o/w) emulsions against partial coalescence was investigated during chilled storage (at 5 degrees C) and repeated temperature cycling (three times between 5 and 25 degrees C). Experiments focused on the evolution of firmness and droplet size (using pulsed field gradient NMR and scanning electron microscopy). Besides the effects of denaturation and/or acidification, the influence of the droplet size of the dispersed phase on emulsion stability was investigated also. It was found that heat treatment or acidification before emulsification led to unstable emulsions during temperature cycling, whereas heat treatment after acidification resulted in stable emulsions.

摘要

研究了经过热处理和/或酸化的、部分结晶脂肪基、乳清蛋白稳定的水包油（o/w）乳液在冷藏（5摄氏度）和反复温度循环（在5至25摄氏度之间循环三次）过程中对部分聚结的稳定性。实验重点关注硬度和液滴尺寸的变化（使用脉冲场梯度核磁共振和扫描电子显微镜）。除了变性和/或酸化的影响外，还研究了分散相液滴尺寸对乳液稳定性的影响。结果发现，乳化前的热处理或酸化会导致温度循环期间乳液不稳定，而酸化后的热处理则会产生稳定的乳液。