【摘要】 通过实验研究了游离脂肪酸、无机盐、pH和温度对磷脂及不同酶解程度的酶解磷脂乳化能力的影响.结果表明:游离脂肪酸有助于改善磷脂和酶解磷脂的乳化能力;不同的无机盐对磷脂和酶解磷脂乳化能力的影响差别较大,NaCl对磷脂和酶解磷脂乳化能力的影响较小,CaCl₂则会降低磷脂和酶解磷脂的乳化能力;磷脂和酶解磷脂的乳化能力随着pH的升高而提升,随着温度的升高而降低;各种条件下,酶解磷脂的乳化能力均优于普通磷脂,且酶解程度越高的酶解磷脂的乳化能力越强.更多还原

【Abstract】 The effects of free fatty acids,inorganic salts,p H and temperatures on the emulsifying ability of phospholipids and phospholipids with different degrees of enzymatic hydrolysis were studied. The results showed that free fatty acids could improve the emulsifying ability of phospholipids and enzymolyzed phospholipids. The effects of different inorganic salts on the emulsifying capacity of phospholipids and enzymolyzed phospholipids were significantly different. NaCl had little effect on the emulsifying capacity of phospholipids and enzymolyzed phospholipids,while CaCl₂ could reduce the emulsifying capacity of phospholipids and enzymolyed phospholipids. The emulsifying capacity of phospholipids and enzymolyed phospholipids increased with the increase of pH,but decreased with the increase of temperature. The emulsifying ability of enzymolzed phospholipids was better than that of ordinary phospholipids under all controlled conditions in this study,and the higher the degree of enzymolysis,the stronger the emulsifying ability of enzymolyzed phospholipids.更多还原