| 应玉桑,孔令知,陈业明，等.大豆水酶法提油所得乳油的稳定性和流变性分析[J].中国油脂,2015,40(10):.[YING Yusang,KONG Lingzhi,CHEN Yeming,etc.Stability and rheological property of cream formed during aqueous enzymatic extraction of soybean oil[J].China Oils and Fats,2015,40(10):.] |
| 大豆水酶法提油所得乳油的稳定性和流变性分析 |
| Stability and rheological property of cream formed during aqueous enzymatic extraction of soybean oil |
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| DOI： |
| 中文关键词: 大豆 水酶法 乳油 稳定性 流变性 |
| 英文关键词:soybean aqueous enzymatic method cream stability rheological property |
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| 中文摘要: |
| 以水酶法提取大豆油时形成的乳油为研究对象，以平均粒径和Zeta电位作为指标，研究了pH、温度、盐浓度对乳油稳定性的影响，并测定了乳油的流变性质。结果表明：pH是影响乳油稳定性最突出的因素，在pH 2.5~5.0时，乳油发生了严重的聚合现象，乳油分层脱稳，在pH>5.0或pH<2.5时,乳油均趋向稳定，在稳定状态下乳油的平均粒径在1.2~1.5 μm之间；乳油的稳定性不受温度(30~100 ℃)和盐浓度（0~200 mmol/L NaCl）的影响；乳油的黏度随着乳油质量分数的降低而降低，并表现出弱凝胶的性质。 |
| 英文摘要: |
| The effects of pH, temperature and concentration of NaCl on the stability of cream formed during the aqueous enzymatic extraction of soybean oil were studied with average particle size and Zeta potential as indexes.The results showed that pH was the most prominent factor impacting the stability of cream; the serious aggregation of cream happened at pH 2.5-5.0, and the cream was stable when pH was higher than 5.0 or lower than 2.5; the average particle size of the cream in stable state was 1.2-1.5 μm; heat treatment（30-100 ℃）and NaCl concentration (0-200 mmol/L) had no influence on the stability of the cream; the viscosity of the cream decreased with its mass concentration reducing and it exhibited the property of weak gel. |
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