朱亚军科研训练报告精要.doc

武汉轻工大学 科研训练报告 题目：热处理对大豆蛋白乳液稳定性的影响研究 姓 名 朱亚军 学 号 110107325 院 （系） 食品科学与工程学院 专 业 粮食工程 指导老师 李 芳 2015年 5 月 25日 摘 要 本实验主要研究热处理对大豆蛋白乳液稳定性的影响。实验以大豆蛋白粉和大豆油为主要原料，预热处理大豆蛋白溶液，加入大豆油高压均质，制备成水包油型乳液。利用了激光粒度仪法，高速离心分析法，静置观察法，和测乳液分层系数法，分析乳液的稳定性。实验结果为，在蛋白质浓度为0.6%时，90℃热处理得到的蛋白乳液粒径最大，乳液分层系数最小。预热处理温度为80℃，加热时间为5min时乳液的分层系数最小。通过正交试验分析乳液稳定性，对大豆蛋白乳液稳定性的影响从高到低的因素依次为：蛋白质浓度，油相体积分数，加热时间和加热温度。大豆蛋白浓度为1%，油相体积分数为6%，90℃下预热处理大豆蛋白溶液5min，得到的乳液的分层系数最小，为35.2%. 关键词：预热处理；大豆蛋白；乳液；稳定性；影响 Abstract The effect of heat treatment on the stability of soy protein emulsion was studied in this experiment.Using soybean protein powder and soybean oil as the main raw material, preheating soybean protein solution,adding oil and homogenize the mixture at high pressure ,then oil in water emulsion was prepared. The stability of emulsion was analyzed by using laser particle size analyzer, high-speed centrifugal method, static observation method, and creaming index method . The result showed that ,at the protein concentration of 0.6% , emulsion stabilized by protein preheated at 90℃ had the maximum particle size and lowest creaming index . Preheated at 80℃ , the emulsion with protein preheated for 5min had the lowest creaming index . Analyzing of emulsion stability through the orthogonal test ,the effect factors of soy protein emulsion stability from high to low was as follows: the protein concentration, oil volume fraction, heating time and heating temperature.The protein emulsion which prepared by 1% soybean protein solution preheated at 90℃ for 5min and 6% soybean oil.soy protein had the lowest creaming index, and the creaming index was 35.2%. Key Words: preheat treatment ；soy protein?；emulsion；?stability；effect 一、立论依据（包括：选题背景、课题研究的目的和意义） 1.1 选题背景： 蛋白质是所有生命的物质基础，它由氨基酸构成，决定了生命存在的基本特征。因此，蛋白质是与生命及与各种形式的生命活动联系紧密的物质，换言之，它是生命体中可缺少的组成成分。人类和其他的各种动物都需要蛋白质，依靠蛋白质来构成自身的结构。人类每天都消耗着大量的蛋白质，特别是来源