摘要
介绍了酒精对酪蛋白酸钠溶液及酪蛋白稳定的O/W乳状液性质的影响 .试验表明酒精在一定程度上可以降低酪蛋白酸钠的溶解度 .界面张力的测定则表明酒精的存在在很大程度上可以降低油—水界面和油—酪蛋白溶液界面的界面张力 .含酒精的乳状液体系的粘度会由于酒精的存在而提高 ,在酒精体积分数达 3 0 %时 ,乳状液体系的粘度会突然大幅度升高 .通过O/W乳状液的分层稳定性测定可发现 ,低浓度的酒精可以提高酪蛋白稳定的乳状液的分层稳定性 ,但酒精质体积分数超过 3 2 %时 ,乳状液的分层稳定性会受到破坏 .含酒精的O/W乳状液体系中油相含量的提高在一定范围内可以提高乳状液的稳定性 ,但高分散相浓度的含酒精的乳状液体系中由于连续相中酒精浓度的提高使乳状液体系稳定性下降 .
The effects of alcohol on the physical and interfacial properties of sodium caseinate solutions and caseinate emulsified O/W emulsions were investigated. The results indicate that as the increase of alcohol, the solubility of sodium caseinate in water decreases. The interfacial tensions of water/oil interface and the caseinate solution/oil interface are found to be significantly decreased as alcohol presents in the system. The viscosity of caseinate emulsified emulsion can be increased by the presence of alcohol in the continuous phase. The stability of the system increases as the alcohol content of the system increases at low alcohol concentrations, but the emulsion will be destabilized quickly at high alcohol concentration ( say, above 32 %) . When the oil fraction of the emulsion containing alcohol is low, the stability of the emulsion will be improved as the oil concentration increases, but at high oil concentration the stability of the system will decrease because of the high content of alcohol in the water phase.
基金
教育部"留学回国人员科研启动基金"项目
