Effect of ultrasonic treatment on pre-emulsification of soybean oil
ZHAO Ziyue1, ZHANG Yinong1, PENG Songlin1, LI Yixuan1, KANG Mengyao1, SHANG Yongbiao1,2,3*
1(College of Food Science,Southwest University,Chongqing 400715,China) 2(Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation(Chongqing),Ministry of Agriculture,Chongqing 400715,China) 3(Chongqing Engineering Research Center for Special Foods,Chongqing 400715,China)
Abstract: The effect of ultrasonic power on soybean oil pre-emulsification was investigated and the mechanism of ultrasonic treatment was discussed.A novel method to improve the quality of emulsified meat products was explored.Pure water was mixed with soybean oil at the ration of 1∶1 with the addition of 2 g/L sodium caseinat and emulsified homogeneity for 3 min with ultrasonic intermittents intermittently,and then the indicators including emulsification activity and apparent stability,emulsion viscosity were measured.The results showed that ultrasonic treatment had a significant effect on the emulsifying activity and stability of soybean oil pre-emulsion.And the emulsification performance was the best which reached 59.95 m2/g when the ultrasonic power was 360 W.With the treatment of ultrasonic,the viscosity of emulsion was increased,and the particle size of emulsion was decrease.Besides,the adsorption capacity of protein on the surface of emulsion was also increased which enhanced the emulsification effect.Ultrasonic treatment was an effective means to increase the emulsification and emulsification stability of pre-emulsifiers.
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2021, Vol. 47 
