摘要
为研究不同贮藏温度(4,25℃和37℃)对β-环糊精稳定南极磷虾油Pickering乳液的影响并确定其货架期,首先采用高速剪切的方法制备南极磷虾油Pickering乳液,乳液的粒径为13.64μm、电位为-38.14 mV,离心稳定性为85.34%。然后,以乳液的外观和微观变化、粒径、ζ-电位、离心稳定性、层析指数、过氧化物值(POV)和硫代巴比妥酸反应物(TBARS)为指标,研究不同贮藏温度对乳液的影响,结果表明:温度越高,乳滴分子的布朗运动越激烈,发生聚结的速率越快,乳液失稳所需时间越短。在4,25℃和37℃条件下,乳液贮存的货架期分别为28,16 d和8 d。本研究为南极磷虾资源的开发和利用提供了技术参考。
In order to study the effects of different storage temperatures(4,25℃and 37℃)onβ-cyclodextrin stabilized Antarctic krill oil Pickering emulsion and determine the shelf life.Firstly,the Antarctic krill oil Pickering emulsion was prepared by high-speed shearing method,and the particle size and potential of the emulsion were 13.64μm,-38.14 mV,and the centrifugal stability was 85.34%.And then,the effects of different storage temperatures on emulsions were studied by the appearance and microscopic changes of emulsions,particle size,ζ-potential,centrifugal stability,creaming index,POV and TBARS.The results indicated that higher temperature resulted in more acute Brownian movement,which increased the possibility of coalescence and the shortened the time required for emulsion instability.The shelf life of the emulsion under 4,25℃and 37℃was 28,16 d and 8 d,respectively.This study provides a reference for the development and utilization of Antarctic krill resources.
作者
蒋长兵
黄程
董烨
郑振霄
戴志远
Jiang Changbing;Huang Cheng;Dong Ye;Zheng Zhenxiao;Dai Zhiyuan(School of Management and E-Business,Zhejiang Gongshang University,Hangzhou 310018;Greentown Agricultural Testing Technology Co.Ltd.,Hangzhou 310052;Collaborative Innovation Center of Seafood Deep Processing,Zhejiang Province Joint Key Laboratory of Aquatic Products Processing,Institute of Seafood,Zhejiang Gongshang University,Hangzhou 310012)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第2期239-247,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省自然科学基金项目(LQ22C200008)。
