花生乳脂球ξ-电位及其乳化膜组成的研究

Study on the ξ-Potential of Emulsifted Peanut fat Globule and the Component of Emulsified Film

关键词:  电泳  乳状液  花生乳脂球  ξ-电位

Key words:  electrophoresis  emulsion  emulsified peanut fat globule  ξ-potential

摘要:

采用捣碎、匀浆、离心分离方法,从去红衣花生仁制取花生油脂乳状液,应用微电泳仪测定乳脂球在系列pH值和不同浓度的几种盐溶液中的ξ-电位,探讨了乳脂球的稳定性及其乳化成的组成。

Abstract:

Centrifugal partition method was used to measure the ξ-potential of emulsified peanut fat globule of peanut protein-oil emulsion. By leting the emulsified peanut fat globule float to the surface,the floating emulsified fat film was sucked, rinsed with water and then separated by centrifuge to remove the free peanut protein corpuscle. Finally, peanut oil water emulsion was obtained. Repeat these steps three times. The final emulsion was homogenized for 9 minutes at 10000 r/min. pH Values of serial buffer solutions of emulsified fat particles and ξ-potentials of some salts like CaCl₂, in serial concentrations were determined. The results show that, when ξ was o, the range of pH value was 3.8~5.6.When pH was below 3.8, ξ-potentials rapidly increased in positive. When pH value was 5.6, ξ-potentials slowly increased in negative. The ξ-potential of emulsified fat globule was not only influenced by different salts but also by their concentrations. If the concentrations of MgCl₂, and CaCl₂ increased to 4.8 and 6.0 m mol/L, respectively, the ξ could become o. The component of emutsified film of oil-water globule were peanut protein and peanut lecthin.