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期刊信息
  • 主管单位:
  • 上海市教育委员会
  • 主办单位:
  • 上海理工大学
  • 主  编:
  • 庄松林
  • 地  址:
  • 上海市军工路516号
  • 邮政编码:
  • 200093
  • 联系电话:
  • 021-55277251
  • 电子邮件:
  • xbzrb@usst.edu.cn
  • 国际标准刊号:
  • 1007-6735
  • 国内统一刊号:
  • 31-1739/T
  • 邮发代号:
  • 4-401
  • 单  价:
  • 15.00
  • 定  价:
  • 90.00
姚俊胜,杨波,杨光,曹洪伟,王剑宇.米糠油乳液的超声制备及其特性[J].上海理工大学学报,2022,44(6):575-582.
米糠油乳液的超声制备及其特性
Ultrasonic preparation of rice bran oil emulsion and its characteristics
投稿时间:2021-10-30  
DOI:10.13255/j.cnki.jusst.20211030001
中文关键词:  米糠油  酪蛋白酸钠添加量  脂水比  超声波
英文关键词:rice bran oil  addition amount of sodium caseinate  lipid/water ratio  ultrasound
基金项目:国家自然科学基金资助项目(32102140)
作者单位E-mail
姚俊胜 上海理工大学 健康科学与工程学院上海 200093  
杨波 上海理工大学 健康科学与工程学院上海 200093 yangbo6899@126.com 
杨光 上海理工大学 健康科学与工程学院上海 200093  
曹洪伟 上海理工大学 健康科学与工程学院上海 200093  
王剑宇 上海理工大学 健康科学与工程学院上海 200093  
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中文摘要:
      为了制备稳定性更好的米糠油乳液,以酪蛋白酸钠和米糠油为原料,采用超声波处理方法,研究了酪蛋白酸钠添加量、脂水比、超声波强度对制备米糠油乳液的影响。结果表明,当酪蛋白质量分数为0.6%时,蛋白利用率较高,乳液的蛋白吸附量达到90%,乳液中油滴的平均粒径比质量分数为0.5%的样品明显减小。油相比例的增加会明显增大米糠油乳液的黏度,通过光学显微镜的观察发现,脂水比为3∶2的米糠油乳液中油滴的空间分布密集,此时乳化活性比脂水比1∶2的乳液高出16 m2/g左右。当蛋白质量分数为0.6%、脂水比为3∶2、超声波强度在240~360 W时制备的酪蛋白酸钠–米糠油乳液蛋白利用率较高且稳定性好。超声处理明显提高了乳液的稳定性,超声波改变了酪蛋白酸钠的二级结构,影响了β–转角和β–折叠的比例。
英文摘要:
      In order to prepare rice bran oil emulsion with better stability, sodium caseinate and rice bran oil were used as raw materials, and ultrasonic treatment was used to study the effects of sodium caseinate addition, lipid/water ratio, and ultrasonic intensity on the preparation of rice bran oil emulsion. The results showed that when the addition amount of casein reached 0.6% (w/w), the protein utilization rate was higher. The protein adsorption capacity of the emulsion reached 90%, and the average particle size of the oil droplets in the emulsion was significantly reduced compared to the sample with 0.5% (w/w). The increase in the ratio of oil significantly increased the viscosity of the rice bran oil emulsion. Observations by optical microscope revealed that the oil droplets in the rice bran oil emulsion with a lipid/water ratio of 3∶2 were densely distributed. When the lipid/water ratio was 3∶2, the emulsifying activity of the emulsion was about 16 m2/g higher than that of the emulsion with a lipid/water of 1∶2. When the protein addition amount reached 0.6% (w/w), the lipid/water ratio was 3∶2, and the ultrasonic intensity was 240~360 W. The sodium caseinate utilization rate of the prepared emulsion is high and the stability was high. Ultrasonic treatment obviously improves the stability of the emulsion, and ultrasonic changes the secondary structure of sodium caseinate, which affects the ratio of β-turn and β-sheet.
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