高压均质时间对牛骨白汤乳化稳定性的影响

Effects of high-pressure homogenization time on emulsifying stability of beef bone white soup

中文关键词:  均质时间  牛骨白汤  乳化稳定性  拉曼光谱

英文关键词:homogenization time  beef bone white soup  emulsifying stability  Raman spectrometer

中文摘要:

      目的 研究牛骨白汤在不同高压均质时间(4、8、12、16、20、24 min)的作用下其乳化稳定性的变化。方法 以牛骨素、牛骨油为主要原料制备牛骨白汤, 在25 Mpa下进行1次高压均质, 利用紫外分光光度计、纳米电位仪、粘度计、光学显微镜和拉曼光谱仪测定不同均质时间处理的牛骨白汤的乳化活性、乳化稳定性、粒径、多分散系数、Zeta电位、黏度、微观结构以及蛋白二级结构。结果 均质时间由4 min增加到12 min可显著提高乳化活性、乳化稳定性、黏度、Zeta电位、无规卷曲和β-转角(P<0.05), 降低粒径、多分散系数、α-螺旋和β-折叠(P<0.05), 均质时间为12 min时, 乳化效果最佳, 超过12 min, 乳化效果下降。结论 均质时间为12 min时对牛骨白汤产生的乳化稳定性最佳, 解决了牛骨白汤均质过程中的技术问题, 为食品工业化生产牛骨白汤等复合调味品提供理论依据和技术支持。

英文摘要:

      Objective To study the change of emulsion stability of beef bone white soup under different high-pressure homogenization time (4, 8, 12, 16, 20, 24 min). Methods Beef bone white soup was prepared with beef bone extract and beef bone oil as the main raw materials, high-pressure homogenization was performed once at 25 Mpa, the emulsifying activity, emulsion stability, particle size, polydispersity coefficient, Zeta potential, viscosity, microstructure and protein secondary structure of the beef bone white soup treated at different homogenization times were measured by ultraviolet spectrophotometer, nano potentiometer, viscometer, optical microscope and Raman spectrometer. Results Increasing the homogenization time from 4 to 12 min could significantly improve the emulsifying activity, emulsion stability, viscosity, Zeta potential, random crimp and β-turn (P<0.05), and reduce the particle size, polydispersity coefficient, α-helix and β-sheet (P<0.05), when the homogenization time was 12 min, the emulsifying effect was the best, and when the homogenization time was more than 12 min, the emulsifying effect was decreased. Conclusion When the homogenization time is 12 min, the emulsion stability of beef bone white soup is the best, which solves the technical problems in the homogenization process of beef bone white soup and provides theoretical basis and technical support for the industrial production of compound condiments such as beef bone white soup.