摘要
目的是比较4种不同食品级乳化剂(阿拉伯胶、吐温80、乳清分离蛋白和卵磷脂)制备的乳状液在4、37、55℃下贮藏25 d时,观察并分析其物理、化学性能的变化。结果表明,4种乳化剂对姜黄素乳状液物理稳定性的影响顺序为:吐温80>阿拉伯胶>乳清蛋白>卵磷脂,而乳化剂对乳状液的化学稳定性顺序为阿拉伯胶>乳清蛋白>吐温80>卵磷脂。这项研究对于开发设计合适的乳液运载体系有着重要的指导意义。
The purpose of this study was to compare the efficiency of four different food-grade emulsifiers （Gum arabic, Tween 80, whey protein isolate and lecithin） to form and stabilise a curcumin emulsion. The emulsion was investigated at 4, 37, 55℃ in the dark, respectively. The emulsifier type had a profound effect on the particle size and curcumin retention of the oil droplets during long-term storage （25 days）. The impact of emulsifiers on the physical stability of curcumin emulsion was generally in the following order： Tween 80〉Gum arabic〉whey protein〉lecithin. However, chemical stabilities of emulsions ranked in the order Gum arabic〉whey protein〉Tween80〉lecithin. This study provides useful insights into the formulation of emulsions by the food industry. Key words： curcumin; emulsion; storage; stability
出处
《食品科技》
CAS
北大核心
2017年第10期270-274,共5页
Food Science and Technology
基金
北京科学技术研究院海外人才专项(OTP-2014-008)
北京市科学技术研究院青年骨干计划项目(201529)
国家重大科技项目(2016YFD0400601)
北京市自然科学基金项目(L150008)
关键词
姜黄素
乳液
贮藏
稳定性
curcumin
emulsion
storage
stability
