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Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate
Ultrasonics Sonochemistry ( IF 8.4 ) Pub Date : 2018-08-18 , DOI: 10.1016/j.ultsonch.2018.08.020
Ahmed Taha , Tan Hu , Zhuo Zhang , Amr M. Bakry , Ibrahim Khalifa , Siyi Pan , Hao Hu

The effects of different ultrasound emulsification conditions (20 kHz at 50-55 W cm-2, 40% amplitude for 2, 6, 12 or 18 min) on the physicochemical properties of soybean protein isolate-stabilized emulsions containing medium chain triglycerides (MCT), and long chain triglycerides (LCTs, palm, soybean and rapeseed oils) were investigated. It was found that MCT oil emulsions had the minimum droplet size (d4,3) of 0.5±0.0 µm after ultrasound emulsification for 18 min. Moreover, results indicated that MCT oil emulsions had better emulsion stability (using distilled water as a water phase at neutral pH and room temperature) and higher adsorbed protein amounts at their interface than the LCTs emulsions. However, the absolute zeta (ζ)-potential values of MCT oil emulsions were the lowest among all the oil-in-water emulsions. Interestingly, the particle size of palm oil- emulsion decreased after heat treatment at 90 ˚C for 30 min. In conclusion, high intensity ultrasound (HIU) could be considered as a useful emulsification technology to produce emulsions stabilized by soy protein isolate. However, the physicochemical properties of emulsions were different based on the types of oils as well as HIU time.



中文翻译:

不同油脂和超声乳化条件对大豆分离蛋白稳定乳化液理化性质的影响

不同超声乳化条件(20 kHz,50-55 W cm -2,振幅为40%,持续2、6、12或18分钟)对含中链甘油三酸酯(MCT)的大豆分离蛋白稳定化乳液的理化性质的影响,并研究了长链甘油三酸酯(LCT,棕榈油,大豆油和菜籽油)。发现MCT油乳液的液滴尺寸最小(d 4,3超声乳化18分钟后的0.5±0.0 µm)。此外,结果表明,与LCTs乳液相比,MCT油乳液具有更好的乳液稳定性(在中性pH和室温下使用蒸馏水作为水相),并且在其界面处吸附的蛋白质含量更高。然而,在所有水包油乳液中,MCT油乳液的绝对ζ(ζ)电位值最低。有趣的是,在90°C下热处理30分钟后,棕榈油乳液的粒径减小。总之,高强度超声(HIU)可以被认为是一种有用的乳化技术,可以生产出大豆分离蛋白稳定的乳化液。但是,乳液的理化性质因油的类型和HIU时间而异。

更新日期:2018-08-18
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