食品科学 ›› 2004, Vol. 25 ›› Issue (6): 81-83.

• 基础研究 • 上一篇    下一篇

大豆磷脂的乳化稳定性研究

 安红, 齐乐, 邓启刚   

  1. 齐齐哈尔大学化学与化学工程学院
  • 出版日期:2004-06-15 发布日期:2011-10-24

Study on Emulsion Stability of Phospholipids with Different Contents of Phosphatidylcholine

 AN  Hong, QI  Le, DENG  Qi-Gang   

  1. College of Chemical and Chemical Engineering,Qiqihaer University
  • Online:2004-06-15 Published:2011-10-24

摘要: 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。

关键词: 磷脂, 磷脂酰胆碱, 乳化性能, 乳化稳定性

Abstract: 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.

Key words:  Lecithin, phosphatidylcholine, emulsion, stability of emulsion