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本科毕业论文
（20 届）
一种天然乳化剂的制备工艺研究
专业：食品科学与工程
目录
摘要··························································································1
ABSTRACT················································································2
1 前言······················································································3
1.1 国内外天然乳化剂的研究概述···············································3
1.2天然乳化剂的应用现状·························································3
1.3乳化剂的乳化原理·······························································5
1.4本课题研究的意义································································5
2 实验材料、主要仪器与试剂·························································5
2.1 实验材料···········································································2.2 主要仪器············································································2.3 主要试剂············································································3 实验方法··············································································6
3.1········································6
3.2热改性的条件·······································································6
3.3鱼蛋白酶解液乳化形成能力的测定············································7
4 实验结果及讨论·······································································4.1反应因素对鱼蛋白酶解液乳化形成能力的影响·····························7
4.2反应因素对鱼蛋白酶解液乳化稳定性的影响······························10
5 小结······················································································1参考文献···················································································1致谢·························································································
[摘要] 本文以具有抗菌作用的鱼蛋白酶解液为原料，采用热改性方法提高改性产物的乳化形成能力和乳化稳定性。实验研究了不同反应初始pH值、反应温度和反应时间对鱼蛋白酶解液的乳化形成能力和乳化稳定性的影响，实验结果表明：鱼蛋白酶解液在pH值为3.0时，乳化形成能力最佳，可达到81.8 m2/mL。在pH值为2.0时，鱼蛋白酶解液的乳化稳定性较高，可达到1990 min；在不同加热温度和加热时间条件下，鱼蛋白酶解液热改性产物的乳化形成能力不同，其中110℃加热30min，乳化形成力达到82.91 m2/mL。而乳化稳定性则是在100℃加热20 min为最高，达到1600 min。综合考虑鱼蛋白酶解液热改性产物的乳化形成能力和乳化稳定性，最终确定在反应
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