黄原胶-瓜尔豆胶混合物对水包油型乳状液稳定性的影响

Effect of Xanthan-Guar Gum Mixture on Stability of Oil in Water Emulsion

以马铃薯蛋白水解物、黄原胶及瓜尔豆胶的复配物为稳定剂,制备水包油型乳状液。探讨0、0.1%、0.2%、0.3%和0.5%的黄原胶-瓜尔豆胶混合物对水包油乳状液理化性质和氧化稳定性的影响,考察了乳状液的浊度、絮凝指数、凝结指数、过氧化值以及硫代巴比妥酸值。结果表明,在较低的黄原胶-瓜尔豆胶混合物浓度下的黏度不足以阻碍胶体与蛋白水解物间的相互作用,乳状液的絮凝稳定性降低、稳定性较差;黄原胶-瓜尔豆胶混合物的浓度达到0.3%时,乳状液的浊度增加,并减少了油滴的消耗絮凝;并且,多糖与蛋白水解物之间的协同作用使黏度增加,导致氧化剂向油滴表面的扩散减慢,从而降低了脂质的氧化速率。

Oil in water emulsion was prepared with potato protein hydrolysate,xanthan and guar gum as stabilizer.The effects of 0,0.1%,0.2%,0.3% and 0.5% xanthan-guar gum mixtures on the physicochemical properties and oxidation stability of oil in water emulsion were investigated.The turbidity,flocculation index,coagulation index,peroxide value and thiobarbituric acid value of the emulsion were investigated.The results showed that the viscosity of xanthan-guar gum mixture at low concentration was not enough to hinder the interaction between colloid and protein hydrolysate,and the flocculation stability of the emulsion was poor.When the concentration of xanthan-guar gum mixture reaches 0.3%,the turbidity of the emulsion increases and the consumption of oil drops decreases.In addition,the synergistic effect between polysaccharide and protein hydrolysate increased the viscosity,and slowed down the diffusion of oxidant to the surface area of oil droplets,thus reducing the lipid oxidation rate.