摘要
研究了均质压力对大豆分离蛋白（SPI）乳浊液的脂肪球粒径、表观黏度、乳析率和离心沉淀率的影响，并对其作用机理进行了探讨。结果表明：当均质压力为10～55MPa时，乳浊液中的脂肪球粒径、表观粘度、乳析率和离心沉淀率随均质压力升高而明显变小，乳浊液稳定性提高；当均质压力为55-70MPa时，脂肪球粒径、表观黏度、乳析率和离心沉淀率随均质压力升高变化均较小。考虑生产成本及设备投入，选择均质压力为55MPa左右适宜。
The influence of homogenous pressure on fat globules size apparent viscosity, fat separating rate and centrifugation precipitating rate of emulsions separated from soy protein isolats （SPI）,were studied, and their related mechanism were discussed. The results showed that the fat globules size,apparent viscosity,fat separating rate and centrifugation precipitating rate were reduced obviously, and the stabilitiy of emulsions was enhanced when the homogenous pressure increased from 10 MPa to 55 MPa. The fat globules, apparent viscosity, fat separating rate and centrifugation precipitating rate were smaller as the homogenous pressure changed from 55 MPa to 70 MPa. The optimal homogenous pressure was 55MPa in terms of the production cost and the equipment investment.
出处
《中国乳品工业》
CAS
北大核心
2008年第11期37-40,共4页
China Dairy Industry
基金
国家863计划专题(2006AA10Z326)
国家"十一五"支撑计划(2006BAD05A080)
关键词
大豆分离蛋白乳浊液
均质压力
脂肪球粒径
稳定性
emulsions separated from soy protein isolates
homogenous pressure
fat globules size
stability
