高脂肪鱼油水乳状液的物理和氧化稳定性，该乳液由酪蛋白酸钠和磷脂酰胆碱作为乳化剂稳定。
Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers.
机构信息
Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
出版信息
Food Chem. 2019 Mar 15;276:110-118. doi: 10.1016/j.foodchem.2018.09.172. Epub 2018 Oct 1.
The physical and oxidative stability of high-fat omega-3 delivery systems such as fish oil-in-water emulsions stabilized with combinations of sodium caseinate (CAS) and phosphatidylcholine (PC) was optimized. The influence of fish oil content (50, 60 and 70%, w/w), amount of total emulsifier CAS + PC (1.4, 2.1 and 2.8%, w/w) and ratio between CAS and PC (0.4, 1.2 and 2) on physical and oxidative parameters was investigated. Creaming and droplet size significantly decreased when the amount of fish oil, total emulsifier and ratio of CAS to PC were increased. Viscosity decreased significantly with decreasing fish oil content, whereas the ratio of CAS to PC did not have a significant influence. Decreasing the ratio of CAS to PC led to emulsions with a significantly lower concentration of 1-penten-3-ol, while no significant effect was found for other volatiles such as (E)-2-pentenal, (E)-2-hexenal and (E,E)-2,4-heptadienal.
对含有鱼油的水包油型乳液（由酪蛋白酸钠（CAS）和磷脂酰胆碱（PC）组成的复合乳化剂稳定）的物理和氧化稳定性进行了优化。考察了鱼油含量（50、60 和 70%，w/w）、复合乳化剂（CAS+PC）总量（1.4、2.1 和 2.8%，w/w）和 CAS 与 PC 比例（0.4、1.2 和 2）对物理和氧化参数的影响。当鱼油、复合乳化剂总量和 CAS 与 PC 的比例增加时，乳状液的分层和液滴尺寸显著减小。随着鱼油含量的降低，粘度显著降低，而 CAS 与 PC 的比例没有显著影响。降低 CAS 与 PC 的比例会导致 1-戊烯-3-醇的浓度显著降低，而其他挥发性物质（如（E）-2-戊烯醛、（E）-2-己烯醛和（E，E）-2,4-庚二烯醛）则没有显著影响。
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