氧化茶多酚对水包油型乳液物理稳定性的影响

Effect of oxidized tea polyphenols on physical stability of oil in water emulsion

通过将马铃薯蛋白水解物与氧化茶多酚联用来改善水包油型乳液物理稳定性。测定了乳液的乳化活性、乳化稳定性、电位、粒径以及分层指数。结果表明:单独使用马铃薯蛋白水解物比使用马铃薯蛋白水解物和氧化茶多酚共同稳定的乳液稳定性差。氧化茶多酚不仅可以提高乳状液的乳化性和ζ–电位值,而且可以减小粒径,降低乳液的分层指数。因此,氧化茶多酚可以提高乳状液的物理稳定性,为氧化多酚在乳状食品中的应用提供一定的参考。

The physical stability of water in-oil emulsion was improved by combining potato protein hydrolysate with oxidized tea pdyphenols. The emulsion activity,emulsion stability,potential,particle size and layering index were measured. The results showed that the stability of the emulsion stabilized by potato protein hydrolysatealone was worse than that of the stable emulsion with potato protein hydrolysate and oxidized tea polyphenol. Oxidized tea polyphenols can not only improve emulsification and zeta potential of emulsions,but also reduce particle size and reduce the layering index of emulsion. Therefore,oxidized tea polyphenols could improve the physical stability of emulsion,and provide some reference for the application of oxidized tea polyphenols in emulsion food.