摘要
以酸法制备的甘薯果胶为材料,探讨pH对甘薯果胶乳化特性的影响。结果表明,随着pH升高,新鲜乳化颗粒粒径(d4,3)先减小后增大(P<0.05),乳化颗粒吸附果胶比例、乳化活性(EA)呈先小幅降低、后升高、最后降低的变化趋势,乳化稳定性(ES)先升高后降低,乳化液黏度则呈先下降、后上升、再后又下降的趋势。pH为5.0时,乳化颗粒粒径最小、稳定性最高。
The effect of pH value on emulsion properties was investigated using sweet potato pectin extracted by acid method,sugar composition and molecular weight of pectin absorbed onto emulsion droplets surface were analyzed.The results indicated the particle size（d4,3） of fresh emulsion decreased firstly and then increased（P0.05）,while the proportion of pectin absorbed onto emulsion droplets,emulsion activity（EA） presented a trend of decreasing firstly,then increasing and decreasing at last,emulsion stability（ES） increased firstly and then decreased,whereas the viscosity of emulsion presented a trend of decreasing firstly and then increasing,decreasing at last.There was the lowest particle size（d4,3） and the highest stability of emulsion at pH 5.0.
出处
《湖北农业科学》
北大核心
2011年第24期5226-5229,共4页
Hubei Agricultural Sciences
基金
湖北省农业科技创新中心资助项目(2007-620-001-03)
关键词
甘薯果胶
PH
乳化特性
sweet potato pectin
pH
emulsion properties
