文章摘要
王中江;常宗明;张 翠;尹 花;寻崇荣.超声波及高压均质制备大豆蛋白-磷脂酰胆碱纳米乳液的特性比较[J].中国食品学报,2019,19(8):157-165
超声波及高压均质制备大豆蛋白-磷脂酰胆碱纳米乳液的特性比较
  
DOI:
中文关键词: 纳米乳液  超声  高压均质  乳化产率  稳定性
英文关键词: nanoemulsion  ultrasound  high pressure homogenization  emulsification yield  stability
基金项目:啤酒生物发酵工程国家重点实验室开放课题(k201803)
作者单位
王中江;常宗明;张 翠;尹 花;寻崇荣 啤酒生物发酵工程国家重点实验室山东青岛266000东北农业大学食品学院哈尔滨150030 
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中文摘要:
      超声及高压均质均可制备稳定的纳米乳液,通过高压均质制备的纳米乳液具有更强的稳定性,其平均粒径及PDI值较小,浊度和TSI低,乳化产率和β-胡萝卜素保留率高。两种纳米乳液的界面吸附蛋白亚基组成接近,主要由分子质量20 ku的11 S球蛋白碱性亚基及分子质量35 ku的11 S球蛋白酸性亚基组成。超声制备的纳米乳液界面蛋白含量较高,而纳米乳液体系黏度较低。
英文摘要:
      The stable nanoemulsion can be prepared by high-pressure homogenization and ultrasonic. The nanoemulsion prepared by high pressure homogenization is more stable, and has smaller average particle size, smaller PDI value, lower turbidity, lower yield, lower TSI and higher Emulsification yield, higher β-carotene entrapment efficiency than ultrasonic prepared. The composition of the interface adsorption protein subunits of the two kinds of nanoemulsions is close, which is composed of the 11 S globulin basic subunit with molecular weight of 20 ku and the 11 S globulin acidic subunit with molecular weight of 35 ku. The interfacial protein content of nano emulsion prepared by ultrasonic was higher than high-pressure homogenization prepared, but the nanoemulsion prepared by ultrasonic has the lower viscosity than high-pressure homogenization prepared.
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