Fernandez-Avila C, Trujillo A J
Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA-Consolider, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Spain.
Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA-Consolider, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Spain.
Food Chem. 2016 Oct 15;209:104-13. doi: 10.1016/j.foodchem.2016.04.019. Epub 2016 Apr 12.
Ultra-High Pressure Homogenization (100-300MPa) has great potential for technological, microbiological and nutritional aspects of fluid processing. Its effect on the oxidative stability and interfacial properties of oil-in-water emulsions prepared with 4% (w/v) of soy protein isolate and soybean oil (10 and 20%, v/v) were studied and compared to emulsions treated by conventional homogenization (15MPa). Emulsions were characterized by particle size, emulsifying activity index, surface protein concentration at the interface and by transmission electron microscopy. Primary and secondary lipid oxidation products were evaluated in emulsions upon storage. Emulsions with 20% oil treated at 100 and 200MPa exhibited the most oxidative stability due to higher amount of oil and protein surface load at the interface. This manuscript addresses the improvement in oxidative stability in emulsions treated by UHPH when compared to conventional emulsions.
超高压均质化（100 - 300MPa）在流体加工的技术、微生物学和营养方面具有巨大潜力。研究了其对用4%（w/v）大豆分离蛋白和大豆油（10%和20%，v/v）制备的水包油乳液的氧化稳定性和界面性质的影响，并与经传统均质化（15MPa）处理的乳液进行了比较。通过粒度、乳化活性指数、界面处的表面蛋白浓度以及透射电子显微镜对乳液进行了表征。在储存过程中对乳液中的一级和二级脂质氧化产物进行了评估。由于界面处较高的油量和蛋白表面负载量，经100和200MPa处理的含20%油的乳液表现出最高的氧化稳定性。与传统乳液相比，本手稿阐述了超高压均质化处理的乳液在氧化稳定性方面的改善。
