Ultrasonic preparation of stable flax seed oil emulsions in dairy systems - Physicochemical characterization
Ultrasonic preparation of stable flax seed oil emulsions in dairy systems - Physicochemical characterization
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DOI：
10.1016/j.foodhyd.2014.01.006
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发表时间：
2014-08-01
影响因子：
10.7
通讯作者：
Ashokkumar, Muthupandian
中科院分区：
文献类型：
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作者：
Shanmugam, Akalya;Ashokkumar, Muthupandian
本研究报告的掺入7-21%的亚麻籽油的巴氏灭菌均质脱脂乳（PHSM），使用高强度超声（US）在20 kHz之间的1和8分钟，并在不同的功率水平。在所施加的声功率为176 W时，3分钟的最小处理时间足以产生平均体积直径为0.64 μ m的乳液液滴（7%油），并且它们在4 +/-2 ℃下稳定至少9天。超声的机械、空化和空化后效应是产生较小尺寸乳液液滴和工艺诱导乳蛋白改性的原因。一个非常小的比例（小于20%）的部分变性乳清蛋白提供稳定的乳液液滴。由于吸附的蛋白质，乳液液滴还显示出约-30 mV的表面电位，这由于静电排斥而为乳液液滴提供了进一步的稳定性。为了观察其他高剪切技术是否可以产生稳定的乳液，使用Ultraturrax（UT）在与US相似的能量密度下进行实验。UT没有产生稳定的乳液，直到20分钟的处理，这表明美国乳化过程的优越性。(C)2014爱思唯尔有限公司版权所有。
This study reports the incorporation of 7-21% of flax seed oil in pasteurized homogenized skim milk (PHSM) using high intensity ultrasound (US) at 20 kHz between 1 and 8 min and at varying power levels. A minimum process time of 3 min at an applied acoustic power of 176 W was sufficient to produce emulsion droplets (7% oil) with an average mean volume diameter of 0.64 mu m and they were stable at least 9 days at 4 +/- 2 degrees C. The mechanical, cavitational and cavitation-after-effects of US are responsible for the production of smaller sized emulsion droplets and process-induced modifications of milk proteins. A very small proportion (less than 20%) of partially denatured whey proteins provided stability to the emulsion droplets. The emulsion droplets also showed a surface potential of about -30 mV due to the adsorbed proteins, which provided further stability to the emulsion droplets due to electrostatic repulsion. In order to see if other high shear techniques can generate stable emulsions, experiments were carried out using Ultraturrax (UT) at similar energy densities to that of US. UT did not produce stable emulsions until 20 min of processing suggesting the superiority of US emulsification process. (C) 2014 Elsevier Ltd. All rights reserved.