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投稿时间：2022-05-15
投稿时间：2022-05-15
中文摘要: 为探究鹰嘴豆全粉的乳化特性及影响其乳化特性的因素，实现鹰嘴豆的高效应用，以鹰嘴豆全粉为原料，探究全粉溶液浓度、油相体积分数及过筛目数对鹰嘴豆乳液乳化特性的影响。通过测定粒径、电位、乳化特性、乳液总体稳定指数（turbiscan stability index，TSI）等指标对全粉乳液进行表征。结果表明：全粉溶液浓度为40 mg/mL 时，乳液的粒径最小且电位的绝对值最大；油相体积分数为10%时，乳液的粒径最小，为（8.05±0.22）μm，乳化活性指数及乳化稳定性指数最高，分别为（23.63±0.32）m2/g、（63.26±0.26）min；相较于以上两种变量条件，目数对于乳液的乳化特性影响较小。综上，鹰嘴豆全粉过120 目筛、浓度为40 mg/mL、油相体积分数为10%时，乳液具有较好的乳化特性。该结果可为简化食品生产工艺、促进鹰嘴豆全粉作为乳化剂的开发应用奠定理论基础。
Abstract:The emulsifying properties of chickpea and the factors affecting the emulsion stability were studied to realize the efficient application of chickpea.The effects of concentration of whole powder solution，oil phase volume fraction，and mesh number on the emulsifying properties of chickpea emulsion were studied.The particle size，potential，emulsifying properties，and turbiscan stability index （TSI）were measured to characterize the emulsion.The results showed that when the concentration of whole powder solution was 40 mg/mL，the emulsion had the smallest particle size and the largest absolute value of potential.When the volume fraction of the oil phase was 10%，the emulsion had the smallest particle size of （8.05±0.22）μm，the highest emulsifying activity index of（23.63±0.32）m2/g，and the highest TSI of（63.26±0.26）min.Compared with the above two variables，the mesh number had little effect on the emulsifying properties of the emulsion.In conclusion，the emulsion with the concentration of whole powder solution of 40 mg/mL，oil phase volume fraction of 10%，and mesh number of 120 had good emulsifying properties.This study provided a theoretical basis for simplifying the food production process and promoting the development and application of chickpea powder as an emulsifier.
文章编号：202314003 中图分类号： 文献标志码：
基金项目:国家自然科学基金面上项目（32072243）；河南省留学人员科研择优资助项目（2022038）；河南省高等学校青年骨干教师培养计划项目（2019GGJS128）
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