• 食品化学 •

### 宏量营养素和pH值对乳剂型特医食品基质品质的影响

1. （1.华南农业大学食品学院，广东 广州 510642；2.广东省农业科学院蚕业与农产品加工研究所，农业农村部功能食品重点实验室，广东省农产品加工重点实验室，广东 广州 510610）
• 出版日期:2020-02-25 发布日期:2020-03-02
• 基金资助:
“十三五”国家重点研发计划重点专项（2017YFC1601002；2017YFD0400502；2018YFD0401003）； 广东省重点领域研发计划项目（2019B020213002）；省级农业科技创新及推广项目（2018LM2154）； 广东省现代农业产业技术体系创新团队项目（2018LM1089）；广东省省级科技计划项目（2017B090907022）； 广州市科技计划项目（201803020014）

### Effects of Macronutrients and pH on Matrix Quality of Emulsion-Type Foods for Special Medical Purposes

LIU Yuan, YE Shengying, WEI Zhencheng, ZHANG Yan, DENG Yuanyuan, TANG Xiaojun, ZHANG Mingwei, LIU Guang

1. (1. College of Food Science, South China Agricultural University, Guangzhou 510642, China; 2. Sericultural & Agri-Food Research Institute, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China)
• Online:2020-02-25 Published:2020-03-02

Abstract: The effects of different edible oils, proteins and maltodextrins with different dextrose equivalents (DE) on the appearance and stability of an emulsion which can be used in foods for special medical purposes were investigated by measuring the color, turbidity, rheological properties and centrifugal sedimentation rate of the emulsion. The effect of pH on the properties of the emulsion with optimized levels of three macronutrients was further explored. The results showed that all five oils had little effect on the chromaticity of emulsions. The turbidity and solar reflectance index (SRI) (A800 nm/A400 nm) of soybean oil emulsion were higher than those of the other oil emulsions, but soybean oil emulsion showed lower centrifugal precipitation rate and higher viscosity value, indicating that it was the best choice for the preparation of an emulsion. Whey protein-stabilized emulsion had better color but significantly poorer turbidity, viscosity and centrifugal precipitation rate than sodium caseinate-stabilized emulsion. Among the sodium caseinates tested, CN-EM7-stabilized emulsion showed minimum turbidity and centrifugal sedimentation rate and maximum emulsion viscosity. Additionally, maltodextrins with different DE values exhibited different effects on the quality of emulsions, and maltodextrin DE15-containing emulsion displayed the best appearance acceptance and stability. Furthermore, pH showed a significant effect on the quality of the emulsion. pH in the range of 6.50–7.00 was suitable for the preparation of the emulsion in the present research. The emulsion prepared at pH 7.00 had the highest viscosity and the minimum centrifugal precipitation rate. The most suitable types of three macronutrients and the optimum processing pH were obtained for emulsion preparation, which will provide a theoretical guidance for the industrial development of emulsion-type foods for special medical purposes (FSMP).