Development of Stable Water-in-Oil Emulsions Using Polyglycerol Polyricinoleate and Whey Protein Isolate and the Impact on the Quality of Bittern-Tofu
Development of Stable Water-in-Oil Emulsions Using Polyglycerol Polyricinoleate and Whey Protein Isolate and the Impact on the Quality of Bittern-Tofu
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DOI：
10.1080/01932691.2014.964360
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发表时间：
2015-05
影响因子：
2.2
通讯作者：
Qiaomei Zhu;Jinlong Li;Haijie Liu;M. Saito;E. Tatsumi;Lijun Yin
中科院分区：
文献类型：
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作者：
Qiaomei Zhu;Jinlong Li;Haijie Liu;M. Saito;E. Tatsumi;Lijun Yin
研究了分离乳清蛋白（WPI）对油包水（W/O）乳状液稳定性的影响及其对豆腐品质的影响。通过整体稳定性、粒径、粘度测量和界面张力测量来研究W/O乳液的稳定性。结果表明，WPI的加入提高了水乳状液的稳定性，其稳定作用主要表现在水乳状液的粒径减小、粘度增加、界面张力降低。与传统卤水相比，投加水乳状混凝剂提高了豆腐收率，改善了豆腐品质。图形抽象
The effect of whey protein isolate (WPI) on the stability of water-in-oil (W/O) emulsions and their impact on the quality of tofu was studied in this research. Stability of W/O emulsions was investigated by global stability, particle size, viscosity measurements, and interfacial tension measurements. Results showed that addition of WPI improved the stability of W/O emulsions, and the stabilizing effect was attributed to the diminution in particle size, the increase in viscosity, and the reduction in interfacial tension. Compared to traditional bittern, the application of W/O emulsion coagulants increased the tofu yield and improved the quality of tofu. GRAPHICAL ABSTRACT