Stability of Soymilk System by Biological Dissociation
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摘要: 本文研究了碱性蛋白酶生物解离0、10、20和30 min条件下豆乳体系的粒径分布、Zeta电位、流变学特性、乳化活性及乳化稳定性的变化。并通过多重光散射稳定性分析考察豆乳体系的稳定性。研究结果表明，当生物解离20 min时，豆乳体系的平均粒径为456 nm，豆乳的粒径主要分布在100~1000 nm，随着生物解离时间的增加，粒径分布更集中，平均粒径不断降低。当生物解离作用时间为30 min时，电位绝对值最大为30.3 mV。但随着解离时间的增加，乳化活性及乳化稳定性在一定程度上降低。另外，生物解离不会改变豆乳的流体性质。多重光散射分析表明，豆浆体系的粒径更加均匀和稳定。综上，生物解离技术可作为提高豆乳体系稳定性的一种手段。Abstract: In the study,the changes of particle size distribution,zeta potential,rheological properties,emulsifying activity and emulsion stability of soymilk system under alkaline protease biological dissociation at 0,10,20 and 30 min were studied. The stability of the soymilk system was investigated by multiple light scattering stability analysis. The research results showed that when the biological dissociation was 20 minutes,the average particle size of the soymilk system was 456 nm,and the particle size of the soymilk was mainly distributed in 100~1000 nm. With the increase of the biological dissociation time,the particle size distribution was more concentrated and the averoge particle size decreased continuously. When the biological dissociation time was 30 minutes,the maximum absolute value of the potential was 30.3 mV. As the dissociation time increased,the emulsification activity and emulsification stability decreased to certain extent. Biological dissociation did not change the fluid properties of soymilk. Multiple light scattering analysis showed that the particle size of the soymilk system was more uniform and stable. In conclusion,biological dissociation technology can be used as a means to improve the stability of the soymilk system.
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Keywords:
- biological dissociation /
- soymilk /
- stability /
- alkaline protease
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