文章摘要
吴长玲;聂鑫;史志玲;和铭钰;王中江;江连洲;李杨.大豆蛋白-磷脂酰胆碱纳米乳液高压均质工艺研究[J].中国食品学报,2019,19(9):93-102
大豆蛋白-磷脂酰胆碱纳米乳液高压均质工艺研究
Studies on High Pressure Homogeneous Technique of Soy Protein -Phosphatidyl Choline Nano Emulsion
  
DOI:
中文关键词: 大豆蛋白  磷脂酰胆碱  高压均质  纳米乳液
英文关键词: soybean protein  phosphatidyl choline  high pressure homogenization  nano emulsion
基金项目:国家自然科学基金面上项目(31671807,3157101375);“十三五”国家重点研发专项(2016YFD0401402)
作者单位
吴长玲;聂鑫;史志玲;和铭钰;王中江;江连洲;李杨 东北农业大学食品学院哈尔滨150030哈尔滨食品产业研究院哈尔滨150030 
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中文摘要:
      以高压均质技术制备大豆蛋白-磷脂酰胆碱纳米乳液,对其特性及稳定性进行试验分析,通过单因素响应面优化确定大豆蛋白-磷脂酰胆碱复合成稳定纳米乳液最优配比:大豆蛋白添加量1.5%,大豆磷脂酰胆碱添加量0.22%,高压均质压力100 MPa,此条件下大豆蛋白-磷脂酰胆碱纳米乳液平均粒径217.43 nm,TSI为3.02,乳化产率为93.35%。
英文摘要:
      This research in high pressure homogeneous technology preparation of soybean protein - phosphatidyl choline nano emulsion, and the soybean protein - phosphatidyl choline nano emulsion properties and stability test analysis, soy protein was determined by the single factor response surface optimization - phosphatidyl choline compound into a stable nanometer emulsion, the optimal ratio of: soy protein 1.5%, soybean phosphatidyl choline content 0.22%, high pressure homogeneous pressure 100 MPa, the conditions of soybean protein - phosphatidyl choline average particle size of 217.43 nm nano emulsion, TSI is 3.02, emulsifying production rate was 93.35%.
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