米糠蛋白-亚麻籽油乳液体系构建及其稳定性研究

以米糠蛋白为乳化剂通过高速剪切方式制备亚麻籽油（O/W型）乳液，考察不同米糠蛋白添加量、超声功率、剪切转速等因素对乳液粒径变化的影响，通过响应面试验优化乳液制备工艺，并对乳液进行表征及稳定性评价。结果表明亚麻籽油乳液最优的制备工艺为:米糠蛋白添加量0.56%、剪切转速7900 r/min、超声功率300 W，在此条件下制得的乳液平均粒径最小为315.14 nm，制备的乳液具有良好的pH稳定性，乳液在4 ℃冷藏储存55 d内和25 ℃室温储存10 d内均呈现出良好的稳定特性，在第7 d时初级氧化产物和次级氧化产物含量分别降低了0.026 mmoL/L和0.031 mg/kg，具有一定的抗氧化特性。本研究为亚麻籽油产品的应用提供一定的理论参考。

Construction and Stability of Rice Bran Protein-Flaxseed Oil Emulsion System

The flaxseed oil emulsion (O/W type) was prepared by high-speed shearing with rice bran protein as emulsifier. The effects of different rice bran protein addition amount, ultrasonic power, shear speed on the change of emulsion particle size were investigated. The preparation process of the emulsion was optimized by response surface methodology, and the emulsion was characterized and evaluated for its stability. The results showed that the optimal preparation process of flaxseed oil emulsion was as follows: The addition of rice bran protein 0.56%, the shear speed 7900 r/min, and the ultrasonic power 300 W. Under these conditions, the minimum average particle size of the emulsion was 315.14 nm. The prepared emulsion has good pH stability. The emulsion showed outstanding stability within 55 days of storage at 4 ℃ and room temperature at 25 ℃ for 10 days, on the 7th day, the contents of primary oxidation products and secondary oxidation products decreased by 0.026 mmoL/L and 0.031 mg/kg, respectively, showing certain antioxidant properties. This study aimed to provide a theoretical reference for the application of flaxseed oil products.