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投稿时间：2024-01-12
投稿时间：2024-01-12
中文摘要: 为了解黑豆和青豆油体形成的天然乳液在不同环境应力下的稳定性，从黑豆和青豆中提取油体，分析油体的基本组成。利用电位分析仪和激光粒度分析仪分析两种油体形成的天然乳液在不同pH值条件下的ζ-电位和粒径，考察两种油体天然乳液在不同环境应力（pH值、NaCl浓度和热处理）条件下的稳定性。试验结果表明：黑豆油体和青豆油体中蛋白质和脂质含量没有显著性差异（p＞0.05）。两种油体所形成的天然乳液的粒径在pH4.0和pH6.0条件下均显著高于其它pH值的粒径（p＜0.05）。黑豆油体天然乳液在NaCl浓度为200 mmol/L时粒径最大，而青豆油体天然乳液粒径随着NaCl浓度的增加有逐渐减小的趋势。黑豆和青豆油体天然乳液在温度较低的情况下（25～45 ℃）粒径较大，当温度逐渐升高（45～85 ℃），粒径逐渐减小。黑豆油体天然乳液在85 ℃加热15～30 min时粒径较大，随着加热时间的延长（45～75 min），粒径减小，而且变化不显著（p＞0.05），但当加热时间为90 min时，粒径又显著增加（p＜0.05）。青豆油体天然乳液在85 ℃热处理时间15～45 min时，粒径变化不显著（p＞0.05），随着加热时间的延长，其粒径又逐渐增加。两种油体天然乳液在85 ℃加热不同时间，其粒径分布变化不显著（p＞0.05），趋于一致，说明两种油体天然乳液在85 ℃表现较稳定。
Abstract:To understand the stability of natural emulsions from black bean and green bean oil bodies under different environmental stresses，two oil bodies were abstracted from black beans and green beans to analyze their components. The potential analyzer and particle size of natural emulsions from two oil bodies at different pH were analyzed by a ζ-potential instrument and a laser particle size analyzer. The stability of the two natural emulsions was investigated under different environmental stresses （pH value，NaCl concentration，and thermal treatment）. Experimental results showed that there was no significant difference （p＞0.05） in the protein and lipid content in black bean and green bean oil bodies. The particle size of natural emulsions from two oil bodies at pH4.0 and 6.0 was significantly higher than that at other pH values （p＜0.05）. The natural emulsion from black bean oil bodies exhibited the biggest particle size at the NaCl concentration of 200 mmol/L，while the particle size of natural emulsion from green bean oil bodies showed a gradually decreasing trend as the NaCl concentration increased. The natural emulsion from black bean and green bean oil bodies exhibited a bigger particle size at 25-45 ℃. However，the particle size of the two natural emulsions decreased along with the increase in temperature （45-85 ℃）. The natural emulsion from black bean oil bodies showed a bigger particle size during the thermal time from 15-30 min at 85 ℃，then the particle size gradually decreased along with the increase in thermal time （45-75 min），without significant difference in particle size （p＞0.05）. However，the particle size of natural emulsion from black bean oil bodies was significantly increased （p＜0.05） when the thermal treatment time was 90 min. There was no significant change（p＞0.05） in the particle size of natural emulsion from green bean oil bodies when the thermal treatment time was changed from 15-45 min at 85 ℃. Then，the particle size gradually increased with the increase in thermal treatment time. The particle size distribution of natural emulsions from two oil bodies showed no significant change （p＞0.05） and tended to be consistent when heated at 85 ℃ for different time，indicating relatively stable performance of the natural emulsions from the two oil bodies at 85 ℃.
文章编号：202516011 中图分类号： 文献标志码：
基金项目:许昌学院科研基金项目（2023ZD005）
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