Effect of water bath-assisted water extraction on physical and chemical properties of soybean oil body emulsion.
Effect of water bath-assisted water extraction on physical and chemical properties of soybean oil body emulsion.
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DOI：
10.1002/fsn3.1921
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发表时间：
2020-12
影响因子：
3.9
通讯作者：
Li X
中科院分区：
文献类型：
--
作者：
Han H;Zhao L;Liu X;Guo A;Li X
大豆油体(SOB)富含多不饱和脂肪酸和生物活性物质，在食品加工中用作天然乳化剂。此外，SOB比合成乳化剂更健康。然而，SOB乳状液的物理化学性质直接影响其在食品加工中的应用。为了研究水浴提取(WBAE)对SOB的影响，研究了水浴提取对SOB的组成、Zeta电位、平均粒径、氧化安定性和粘度特性的影响。结果表明，随着WBAE温度的升高，SOB的蛋白质含量和水分含量均呈下降趋势，而脂肪含量呈上升趋势。这些结果归因于外源蛋白质在60~100℃的温度范围内逐渐变性和解离，随着温度的升高，SOB乳状液的平均粒径增大，氧化稳定性提高，Zeta电位和粘度降低，乳状液的流动性得到改善。100℃下提取的SOB在食品中具有广阔的应用前景，本研究为选择合适的SOB提取温度提供了基础信息。为了研究水浴提取对大豆油体的影响，研究了水浴提取方法对大豆油体组成及大豆油体乳状液的Zeta电位、平均粒径、氧化安定性和粘度特性的影响。结果表明，湿法萃取大豆油体在食品中具有广阔的应用前景。
Soybean oil body (SOB), rich in polyunsaturated fatty acids and biologically active substances, is used as a natural emulsifier in food processing. In addition, SOB is healthier than synthetic emulsifiers. However, the physical and chemical properties of the SOB emulsion directly affect its application in food processing. In order to study the effect of water bath extraction (WBAE) on SOBs, the effects of WBAE method on the composition of SOBs, the zeta potential, average particle size, oxidation stability, and viscosity characteristics of SOB emulsions were researched. It was found that both protein and moisture contents of SOB decreased with increasing WBAE temperature; however, lipid content increased. These results were attributed to the exogenous proteins gradually denatured and dissociated with extraction temperature from 60°C to 100°C. Increasing the extraction temperature, the average particle size of the SOB emulsions increased, the oxidative stability was improved, the Zeta potential and viscosity decreased, and the fluidity of emulsions was improved. The SOB extracted at 100°C has broad application prospects in food, and this research is meaningful for supplying fundamental information for selecting proper extraction temperature of SOBs. In order to study the effect of water bath extraction (WBE) on soybean oil bodies, the effects of WBE methods on the composition of soybean oil bodies and the zeta potential, average particle size, oxidation stability, and viscosity characteristics of soybean oil body emulsions were studied. The results show that the soybean oil body obtained by WBE has broad application prospects in food.
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