【摘要】 采用单因素试验研究了茶多酚(TP)添加量、pH值、油添加量、大豆分离蛋白(SPI)浓度对TP-SPI复合乳液的乳化活性、稳定性和抗氧化性等性质的影响,为制备不同需求的复合乳化体系条件选择提供理论依据。研究表明:随着TP添加量的增加,复合乳液的乳化稳定性和抗氧化性增强,对乳化活性影响不显著;随着油量的增加,复合乳液的乳化活性和抗氧化性降低,乳化稳定性先增强后降低;随着pH值的增加,复合乳液的乳化活性和稳定性先降低后增强,其乳化活性和乳化稳定性在碱性条件下比在酸性条件下强,抗氧化能力变化则与之相反;随着SPI的浓度增大,复合乳液的乳化活性和乳化稳定性增强,对抗氧化性的影响不显著。更多还原

【Abstract】 The effect of additiue amount of tea polyphenols(TP),oil and soy protein isolate(SPI)and pH value on emulsion additive,emulsion stability and oxidation resistance of TP-SPI composite emulsion are studied with the single factor experiment.This study provides a theoretical basis for choosing the preparation of different needs’ composite emulsion system conditions.This study shows that with the increase of TP additive amount,the emulsion stability and oxidation resistance are enhanced with no significant impact on the emulsion activity;with the increase of oil mass,the emulsion activity and oxidation resistance of composite emulsion are reduced and the emulsion stability decreases after enhancement;with the increase of pH value,the composite emulsion activity and emulsion stability reduce after enhancement,and the emulsion activity and emulsion stability are better in alkaline conditions than under acid condition,while the oxidation resistance changes conversely;with the increase of SPI concentration,the emulsion activity and emulsion stability are enhanced with no significant impact on the oxidation resistance.更多还原