| 卵磷脂在β-胡萝卜素微胶囊化过程中的界面行为 |
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| 引用本文： | 朱选,黄慧敏,许时婴,王璋. 卵磷脂在β-胡萝卜素微胶囊化过程中的界面行为[J]. 中国食品学报, 2003, 3(3): 36-40 |
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| 作者姓名： | 朱选 黄慧敏 许时婴 王璋 |
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| 作者单位： | 1. 广东省农科院畜牧研究所,广州,510640
2. 江南大学,无锡,214036 |
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| 摘 要： | 卵磷脂能改善明胶、水解大豆蛋白(SPH)这两种蛋白质体系的乳化性能,可部分取代油/水(O/W)界面上的明胶分子,而与水解大豆蛋白分子在O/W界面上产生协同吸附,但在一定添加量范围内,不能取代界面上已吸附的水解大豆蛋白分子。
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| 关 键 词： | 卵磷脂 蛋白质 竞争吸附 乳化性能 |
| 文章编号： | 1009-7848(2003)03-0036-05 |
| 修稿时间： | 2003-05-16 |
Interface Properties of Lecithin in Microencapsulation of β-carotene |
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| Zhu Xuan,Huang Huimin,Xu Shiying,Wang Zhang. Interface Properties of Lecithin in Microencapsulation of β-carotene[J]. Journal of Chinese Institute of Food Science and Technology, 2003, 3(3): 36-40 |
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| Authors: | Zhu Xuan Huang Huimin Xu Shiying Wang Zhang |
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| Abstract: | The study showed that the properties of the emulsion which formed by gelatin and soybean protein hydrolyzate (SPH) as emulsifier respectively were improved by adding lecithin. Lecithin can replace part of the gelatin on the O/W interface of the emulsion, and the cooperated adsorption with SPH can produce on the O/W interface. On the contrary, it can not replace the SPH adsorbed on the O/W interface within the test addition range. |
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| Keywords: | Lecithin Protein Competitive adsorption Emulsion Properties |
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