亚麻籽胶的乳化性质

Emulsion Properties of Flaxseed Gum

重点研究了亚麻籽胶的乳化性质,实验结果表明,亚麻籽胶的质量分数、溶解温度、乳化温度、加油量以及贮存温度等对亚麻籽胶的乳化性质都有影响。质量分数增加,亚麻籽胶的乳化稳定性增强;加油量增多,亚麻籽胶的乳化稳定性下降;溶解温度升高能提高亚麻籽胶的乳化稳定性;而乳化温度和贮存温度越高,亚麻籽胶乳状液越不稳定。由于亚麻籽胶与阿拉伯胶在相对分子质量、均方旋转半径、粘度、疏水性氨基酸含量上的差异,导致了亚麻籽胶与阿拉伯胶乳化性质的差异。

tEmulsion properties of flaxseed gum were studied in this paper. The resuhs showed that emulsion stability of flaxseed gum was affected by concentration, dissolution temperature, emulsion temperature, storage temperature and oil concentration. Emulsion stability of flaxseed gum increased with the increases in flaxseed gum concentration and dissolution temperature; emulsion stability decreased with the increases in oil concentration and raising emulsion and storage temperature. The differences of molecular weight, mean root radius, viscosity, and hydrophobic amino acid content in flaxseed gum and gum arabic resulted in the difference of emulsion properties in flaxseed gum and gum arabic.