大豆磷脂的乳化稳定性研究

Study on Emulsion Stability of Phospholipids with Different Contents of Phosphatidylcholine

研究了卵磷脂含量分别为25.6%、35.5%、40.7%、51.7%和67.0%的大豆磷脂作为乳化剂时,所形成油和水的乳状液的稳定性。大豆磷脂作乳化剂时,油/水体积比在0.2～0.8之间,乳化剂占总重量小于0.5%W时所形成的乳状液不稳定,加入量大于1.5%W时才能形成稳定的乳状液。并测得加入电解质时要形成稳定的乳状液需要更多的乳化剂。

Emulsion stability of oil and water was studied when the phospholipids with different contents used as emulsifier.The emulsions were not stable when the amount of phospholipids and the ratio of oil and water were low. The stable emulsioncould be obtained when the amount of phospholipids was about 1.5%W. The stable emulsion required more of phospholipidswhen electrolyte of NaCl was added to the emulsion.