高压均质影响葵花籽油体乳液理化性质的研究

Effects of High-pressure Homogenization on Physicochemical Properties of Sunflower Oil Body Emulsion

研究pH 3.5~8.0条件提取的葵花籽油体基本性质,探究利用高压均质压力(40、60、80、100 MPa)对不同葵花籽油体乳液(10%)的蛋白质组成及粒径、流变学特性、储藏稳定性的影响。结果表明:随着提取pH的升高,葵花籽油体的蛋白质质量分数由14.19%降为2.97%,油体结合的外源性蛋白减少;脂肪质量分数由47.98%增加到68.01%;油体等电点由4.0增加至4.9。随着均质压力的升高,所有油体蛋白质结构无明显改变;油体乳液粒径呈现先降低后升高的趋势,油体乳液黏度有所降低,并提高了储藏稳定性,其中,pH 5.0提取的油体经60 MPa均质后乳液粒径最小(229 nm),稠度指数(k值)较低,储藏稳定性最佳。

The basic properties of sunflower oil bodies extracted at pH 3.5~8.0 were investigated.The effects of high-pressure homogenization pressure(40,60,80 MPa and 100 MPa)on the protein composition,particle size,rheological properties and storage stability of different sunflower oil body emulsions(10%)were investigated.The results indicated that the protein content of sunflower oil body decreased from 14.19%to 2.97%with the increase of extraction pH,and the exogenous protein bound to the oil body decreased;the fat content increased from 47.98%to 68.01%;the isoelectric point of the oil body increased from 4.0 to 4.9.With the increase of homogenizing pressure,the protein structure of all oil emulsions did not change significantly;the particle size of the oil emulsions showed a trend of decreasing and then increasing,the viscosity of the oil emulsions decreased and the storage stability improved,among which,the oil extracted at pH 5.0 had the smallest particle size(229 nm),lower consistency index(k-value)and the best storage stability after homogenization at 60 MPa.