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基于微通道乳化技术的单分散大豆分离蛋白乳状液制

DOI: 10.3969/j.issn.1000-1298.2009.5.090521, PP. 96-99

Keywords: 单分散,大豆分离蛋白,微通道乳化技术,成粒特性,粒径

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Abstract:

以大豆分离蛋白为乳化剂,采用微通道乳化技术制备单分散乳状液,研究乳状液粒子的成粒特性。结果表明:当大豆分离蛋白的pH值为6~8时,微通道乳化技术能够成功制备单分散的乳状液,但是随着pH值的增大,粒子的单分散性增强。当pH值为7时,单分散乳状液的粒子平均粒径为43.4μm,变异系数为4.3%。大豆分离蛋白的微通道乳化特性与其等电点相关,当pH值低于等电点时,蛋白质分子的正电性与微通道板的负电性相互作用影响蛋白质溶液的乳化特性,导致乳化不成功。分散相流速明显影响制备乳状液粒子的粒径和分散性,当分散相的流速从0.6L/(m2?h)增加至12L/(m2?h)时,乳状液粒子的粒径增大,单分散性降低。

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