摘要
研究了甜菜果胶(SBP)乳液的基本物理化学性质,制备不同浓度甜菜果胶乳液,对其平均粒径、粒径分布和乳化稳定性进行了测定,并对其界面性质进行了研究。研究表明:1.00wt%甜菜果胶乳化效果最好,得到的乳液平均粒径小于1μm,且稳定性较好。在此基础上,利用体外消化模型,研究了胶浓度及3种不同小分子表面活性剂对甜菜果胶乳液脂肪消化的影响。当小分子表面活性剂浓度较高时,对甜菜果胶乳液油滴的消化起到了抑制作用。
This study is focused on the physicochemical properties of the emulsions stabilized by sugar beet pectin. The emulsifying properties and stability of the emulsions were examined by measuring mean diameter of emulsion droplets, droplet size distribution and its long-term stability during acceleration test. Moreover, interfacial properties of sugar beet pectin adsorbed onto oil-water interface was investigated. The results showed that 1.00 wt% SBP exhibited the most excellent emulsifying performance and long term stability among the concentrations investigated, producing mean droplet diameter smaller than 1 μm. On the basis of the physicochemical investigation, the study further explored the effect of three types of small molecule surfactants on the lipase digestion of the sugar beet pectin-stabilized emulsions in vitro digestion model. At high concentration of surfactants, all the three surfactants had inhibiting effect on lipid digestion.
出处
《食品科技》
CAS
北大核心
2013年第7期53-59,共7页
Food Science and Technology
基金
国家自然科学基金项目(31101260
31171751)
湖北工业大学博士启动金项目(BSQD12050)
教育部科学技术研究重点项目(212117)
武汉市科技局科技攻关计划项目(201120822280)
湖北省自然科学基金杰出青年人才项目(2012FFA004)
关键词
甜菜果胶
乳液
脂肪
脂肪消化
sugar beet pectin
emulsion
lipid
lipid digestion
