原油/碱水相互作用热力学

从化学平衡、相平衡原理和Gouy-Chapman扩散双电层理论建立了原油/碱水体系表面活性剂的吸附等温式和界面张力及界面电势方程。测定了大港油田羊三木原油与碱水的界面张力和Zeta电位。结果表明,原油/碱水界面表面活性剂的吸附量虽随水相中NaOH和NaCl浓度而变化,但本质上取决于水相中就地生成的表面活性剂的吸附自由能和表面活性阴离子与其反离子的活度积。碱水中加入NaCl可在低碱浓度时大大促进界面吸附但使界面电势显著下降。理论预测结果与实验结果较为符合。     

水酶法提油中乳状液的特性研究

本实验以花生水酶法提油中形成的乳状液为研究对象,比较了乳状液界面吸附蛋白、乳状液连续相中的蛋白质以及花生蛋白质在氨基酸组成、乳化力指标与乳化稳定性以及二级结构上的区别,结果表明:界面吸附蛋白的疏水性氨基酸含量、乳化力指标与乳化稳定性高于连续相中的蛋白质以及花生蛋白质.乳状液的静态、动态流变学性质表明,它是一个典型的以弹性为主的体系,随温度及剪切速率的提高,其稳定性下降.     

O/W型辣椒红色素乳状液的制备工艺研究

辣椒红色素(paprika red pigment,PRP)是一种安全性好,且有一定营养价值和药理作用的天然食用色素。PRP的水不溶性限制了其应用和推广,若将其转化为水分散性的乳状液,则可以提高PRP的利用率。文章以乳化活性和乳化稳定性为检测指标,分别研究了乳化时间、乳化温度、乳化转速、p H、油水比及大豆分离蛋白(Soybean protein isolate,SPI)浓度对SPI乳化PRP的影响。结果表明,将PRP按与SPI比为1∶2.4、1∶1.6或1∶1.2(w/w)的比例添加到p H为8.5、浓度的2.4%的SPI溶液中,于55℃~75℃和10000~14000r/min下高速分散乳化20min后形成PRP乳状液,此时SPI的乳化性能较强,乳状液的乳化稳定性较高,所得PRP乳状液分布较均一,液滴分散度较高。     

新型乳化剂在豆乳饮料中应用研究

确定以乳化剂在油中法制备乳状液,研究不同乳化剂在中性和酸性水油体系中乳化性能, 结果表明:在中性水油体系中时,三聚甘油酯和1:4复合蔗糖酯与单甘油酯乳化性能较好,其使用量分别为乳状液油量6.7%和8.0%;而对于酸性水油体系,亲水性单甘油酯乳化效果最好,其最佳用量为乳状液油量9.3%。     

抗氧化剂二丁基羟基甲苯(BHT)乳状液的制备

研究了乳化法制备O/W型二丁基羟基甲苯乳化体系的乳化工艺.将抗氧化剂二丁基羟基甲苯在乳化剂的作用下,制备成O/W型的乳状液,使二丁基羟基甲苯均匀分散到水相中去.通过实验确定了达到最佳乳化效果时各种乳化剂与二丁基羟基甲苯的配比关系.结果表明,卵磷脂:BHT:三聚甘油酯:单甘酯为3.3:1:1:1,(三聚甘油酯 单甘酯):去离子水为1:20时乳化效果最好.     

纳米碳酸钙/十聚甘油单硬脂酸酯乳化协同效应研究

该文报道一种碳酸钙纳米颗粒与十聚甘油单硬脂酸酯(SWA-10D)非离子表面活性剂乳化协同效应。SWA-10D具有较强水溶性,当浓度接近或超过临界胶束浓度时稳定O/W型乳状液,对液体石蜡―水体系,单一纳米碳酸钙稳定O/W型乳状液,加入微量SWA-10D有利于提高乳状液稳定性;对大豆油―水体系,单一纳米碳酸钙稳定W/O型乳状液,加入微量SWA-10D导致乳状液稳定性下降;这一现象系为SWA-10D在碳酸钙表面吸附,使碳酸钙表面亲水性增加所致。该研究在超稳定食品乳状液制备领域具有潜在应用价值。     

Pickering石蜡乳状液的研制

研究了带正电荷的氢氧化镁铝微粒对液体石蜡／水体系的乳化与稳定作用。结果发现,氢氧化镁铝胶体可将液体石蜡／水体系乳化成O／W型石蜡乳状液。随液体石蜡体积分数和氢氧化镁铝加入量的增加,乳状液稳定性提高,黏度也随之增加,但乳状液液滴分别表现为增大和减小趋势。初始油水体积比例为3：1时,加入w（氢氧化镁铝）=0．25％,便可得到稳定性良好的石蜡乳液。     

辛烯基琥珀酸酯化淀粉的乳化性质研究

研究4种辛烯基琥珀酸酯化淀粉TE-135、HI-CAPl00、N-LOK和Puritv Gum 2000制备葱油乳状液的界面性质和乳化稳定性,以便为制备葱油微胶囊选取壁材.研究结果表明,4种辛烯基琥珀酸酯化淀粉能有效在油/水界面上形成具有良好黏弹性的界面膜,由其制备的乳状液具有很高的乳化稳定性.由TE-135,HI-CAPl00为乳化剂制备的葱油乳状液在高固形物含量条件-F(40%,w/w)能保持低于150 mPa'S的低黏度,且乳状液平均粒径小,经4000 r/min离心15 min破乳后乳化稳定性参数低于1.2,显示了良好的乳化稳定性,是理想的微胶囊化壁材材料.     

多相乳化型人造奶油的制法

本发明介绍多相乳化型人造奶油的制法.即,使水包油型(O/W)乳化液以稳定状态在油相中乳化分散,形成油包水包油型(O/W/O)人造奶油.内相的O/W乳化液在二次乳化时,油脂不会移向最外相的油相中去,可保持稳定状态,因此可制成风味和呈味性良好的多相乳化型人造奶油.本发明O/W/O型乳化物中的最内相油脂与最外相油脂可使用性质不同的油脂,因此可望改变制品稠度等物理性质.另外,由于最内相含有油脂,因此水相的表面积比含同量水相的油包水型(W/O)乳化液的水相表面积大.而且水相中所含的乳蛋白等风味物质能发挥良好的呈味性.以往加工多相乳化型油脂时,必须使用     

乳化食品稳定性的探讨

乳化在食品加工方面应用甚为广泛,如人造奶油、色拉奶油、蛋黄油、冰淇淋、果汁等的产品都需要乳化。经乳化处理后最好液滴直径范围在1～2μm时才有较好的稳定性。不论是o/w或是w/o乳化物,在重力场或在其它场中,均多少具有不稳定的特     

Tall oil/water – emulsions as water repellents for Scots pine sapwood

Like classic wood preservatives, many water repellents have the drawback of being detrimental to the environment. Hence interest in environment-friendly, even biodegradable, substances has increased. Natural oils (e.g. tall oil, linseed oil) appear to be capable of preventing water uptake by wood. However, in order to achieve total sapwood penetration, the amount of oil needed is high. The aim of this study was to investigate the water repellent efficiency of crude tall oil and crude tall oil water emulsions (oil-in-water and water-in-oil emulsions), and the possibilities of reducing the amount of oil needed with the emulsion technique. Scots pine sapwood samples were impregnated with tall oil formulations. The levels of water absorption and the degree of water repellent efficiency were determined with cyclical wetting and drying tests. The results showed that tall oil treatments reduce the water uptake of pine sapwood. With tall oil emulsion treatments almost equal water repellent efficiencies were reached as with pure tall oil, even when the oil retentions were considerably lower. The total amount of oil required could be halved. The emulsion technique is a potential method of decreasing the amount of oil needed in order to protect wood from water uptake.     

Formulation and rheological characterization of reduced-calorie food emulsions

Water-in-oil-in-water (W/O/W) double emulsions are systems where a water-in-oil emulsion (W/O) is dispersed in a second aqueous phase. The W/O emulsion exists in the suspending aqueous medium as oil globules containing smaller water droplets.
In this work, a selection of both materials and procedures has been made in order to obtain an optimal formulation of a W/O/W food emulsion for both yield and rheologica] properties.
The rheological properties of W/O/W emulsions have been studied by means of both steady-shear and oscillatory measurements, and appeared to be similar to those of a simple O/W emulsion having the same volume fraction of dispersed phase, but lower oil content.
This is of great interest to the food industry, since producing double emulsions with the same texture as simple ones, but a lower oil content, helps to formulate reduced-calorie foods.     

酒精对酪蛋白酸钠溶液及O/W乳状液的影响

介绍了酒精对酪蛋白酸钠溶液及酪蛋白稳定的O/W乳状液性质的影响 .试验表明酒精在一定程度上可以降低酪蛋白酸钠的溶解度 .界面张力的测定则表明酒精的存在在很大程度上可以降低油—水界面和油—酪蛋白溶液界面的界面张力 .含酒精的乳状液体系的粘度会由于酒精的存在而提高 ,在酒精体积分数达 3 0 %时 ,乳状液体系的粘度会突然大幅度升高 .通过O/W乳状液的分层稳定性测定可发现 ,低浓度的酒精可以提高酪蛋白稳定的乳状液的分层稳定性 ,但酒精质体积分数超过 3 2 %时 ,乳状液的分层稳定性会受到破坏 .含酒精的O/W乳状液体系中油相含量的提高在一定范围内可以提高乳状液的稳定性 ,但高分散相浓度的含酒精的乳状液体系中由于连续相中酒精浓度的提高使乳状液体系稳定性下降 .     

宝石鱼油的提取、精制及其脂肪酸组成的分析

本文以宝石鱼内脏为实验材料,对其鱼油的提取与精制工艺参数、理化特性及脂肪酸组成进行了系统的研究。结果表明:宝石鱼内脏粗鱼油的提取方法为隔水蒸煮法,在85℃时提取40min;鱼油精制的方法是在粗鱼油中加入约1.75%的碱液(浓度为5%的氢氧化钠)。用此方法制得的宝石鱼油为清亮、淡黄色液体,各项理化指标均符合鱼油标准。实验进一步对粗鱼油和精制鱼油的脂肪酸组成进行了分析。     

表面活性剂和油二元系溶液的异常流变性质

反胶团是形成Ｗ／Ｏ乳液或微乳液的基础。通过对若干表面活性剂和油二元系溶液粘度的实际测量，可以确定反胶团是否出现，从而找到了一个简单的方法，来判断某未知油能否被乳化成Ｗ／Ｏ型乳液或微乳液     

喷墨印花增稠剂的研制及其应用

采用反相乳液聚合法,将以丙烯酸为主的水溶性单体和N,N-亚甲基双丙烯酰胺(MBAM)水溶液借助于乳化剂Span80,分散于连续的油相介质中,形成油包水(W/O)乳液,并用引发剂引发、聚合成喷墨印花增稠剂.考察了引发剂种类及其用量、交联剂(MBAM)用量、反应温度等因素对增稠剂聚合转化率和粘度的影响,确定了最佳试验条件(引发剂KPS用量为0.22％,MBAM用量为0.20％,反应温度为75℃).优化增稠剂在喷墨印花中用量表明:预处理液中增稠剂3％时,K/S值、各项色牢度均较好.另外,增稠剂用量对喷墨印花织物手感基本无影响.     

Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality

Coconut palm (Cocos nucifera L.) is an economic plant cultivated in tropical countries, mainly in the Asian region. Coconut fruit generally consists of 51.7% kernel, 9.8% water, and 38.5% shell. Coconut milk is commonly manufactured from grated coconut meat (kernel). Basically, coconut milk is an oil‐in‐water emulsion, stabilized by some proteins existing in the aqueous phase. Maximization of protein functionality as an emulsifier can enhance the coconut milk stability. In addition, some stabilizers have been added to ensure the coconut milk stability. However, destabilization of emulsion in coconut milk brings about the collapse of the emulsion, from which virgin coconut oil (VCO) can be obtained. Yield, characteristics, and properties of VCO are governed by the processes used for destabilizing coconut milk. VCO is considered to be a functional oil and is rich in medium chain fatty acids with health advantages.     

ENHANCING EFFECT OF AN OIL PHASE ON THE SENSORY INTENSITY OF SALT TASTE OF NACL IN OIL/WATER EMULSIONS

The effect of an oil phase on the sensory intensity of the salt taste of NaCl in an oil/water emulsion was studied using the magnitude estimation technique. The perceived intensity of the salt taste of 0.9 wt % NaCl in emulsions containing 10 wt % egg yolk, 70 wt % oil and 20 wt % water was much higher than that of the aqueous solution without oil droplets at the same NaCl concentration. The salt taste of low-fat emulsion (35 wt % oil) was less intense than that of the high-fat emulsion (70 wt % oil) at the same NaCl concentration, suggesting that the sensory score depends on the oil content. The NaCl concentration measured in the water phase of the high-fat emulsion, containing 0.9 wt % NaCl, was 2.66 wt %. The sensory score of the high-fat emulsion, containing 0.9 wt % NaCl, was much lower than that of an aqueous solution of 2.66 wt % NaCl without oil droplets. These results suggest that the enhancing effect of an oil phase on the perceived intensity of the salt taste in an oil/water emulsion might be due to a combination of the concentrated NaCl in the water phase and the suppressed contact of NaCl to gustatory cells by the oil droplets.     

紫苏油多层乳液的制备及乳液油脂体外消化特性

针对紫苏油在贮藏过程中极易氧化的特点,以大豆分离蛋白、壳聚糖和海藻酸钠为乳化剂,采用静电层层自组装技术对紫苏油进行包封,使紫苏油保持良好的物理稳定性,并能达到油脂缓释的目的。分别对紫苏油单层乳液、双层乳液和三层乳液微观形态和稳定性进行考察,建立体外模拟消化模型,通过气相色谱测定3 种乳液消化前后的脂肪酸组成。结果表明：壁材质量分数为大豆分离蛋白1.0%、壳聚糖2.0%、海藻酸钠1.5%时制备的3 种乳液粒径较小、电位较高,具有良好的理化稳定性。在酸性条件下的多层乳液能够更好保护多不饱和脂肪酸,随着包埋层数的增加,紫苏油的氧化速率越慢。体外模拟消化结果表明三层乳液较单层和双层乳液具有更好的缓释效果,多层乳液可以保证油脂中脂肪酸有效释放。本实验阐明不同界面层对紫苏油消化和脂肪酸释放特性的影响,为指导油脂缓释体系加工提供一定的参考。     

肉桂油对蛋清蛋白/可得然胶凝胶理化特性及释放肉桂醛性能的影响

卤制工艺中风味组分的控制释放有望对卤制品品质的工业标准化程度进行调控。以蛋清蛋白和可得然胶为基质材料,以肉桂油为风味组分代表,水油两相均质后通过热诱导法制备乳液凝胶,探究肉桂油添加对乳液凝胶特性及释放肉桂醛性能的影响。结果表明,与大豆油乳液凝胶相比,肉桂油乳液凝胶颜色偏黄,微观结构更加致密,持水率、硬度、储能模量和损耗模量等参数显著增加,且当肉桂油质量分数为5%时凝胶性能最强。随着肉桂油添加量的增加,凝胶转变时间缩短,同时乳液凝胶的黏弹性减弱,亮度增加、黄度降低。红外光谱证实了肉桂油中的肉桂醛与蛋清蛋白发生了席夫碱反应,从而促进乳液凝胶的形成及凝胶性能的提升。在模拟卤制品加工环境下,肉桂油乳液凝胶对所含肉桂醛具有良好的控释效果:水相中肉桂醛的释放率随肉桂油添加量的增加而减小,当肉桂油质量分数从5%增加至11%时,乳液凝胶在水中煮制1h后,肉桂醛的累积释放率降低35.44%;与在水中煮制相比,调味料氯化钠、醋酸与乙醇可促进水相中肉桂醛的释放,且在醋酸中的累积释放率增幅最大(15.95%);但模拟卤制基质中的蛋白质和多糖会抑制肉桂醛的释放,累积释放率降低9.58%以上。乳液凝胶在模拟食品加工过程中能维持原有块状形貌,但在酸性条件下质地变硬、体积缩小、损失率最大,且凝胶结构破坏程度最严重,促进了肉桂醛的释放。因此,蛋清蛋白/可得然胶乳液凝胶的质地与释放性能可通过肉桂油的活性填充进行调控。研究结果旨在为食品工业中风味控释技术的开发提供理论参考。