Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil

被引：11

作者：

Nilsuwan, Krisana ^{[1
]}

Benjakul, Soottawat ^{[1
]}

Prodpran, Thummanoon ^{[2
]}

机构：

[1] Prince Songkla Univ, Dept Food Technol, Fac Agroind, Hat Yai, Thailand

[2] Prince Songkla Univ, Dept Mat Prod Technol, Fac Agroind, Hat Yai, Thailand

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2016年 / 12卷 / 07期

关键词：

microfluidization; emulsion film; soy lecithin; oil droplet; WATER-VAPOR PERMEABILITY; SKIN GELATIN; EDIBLE FILMS; ANTIOXIDANT ACTIVITY; PHYSICAL-PROPERTIES; PROTEIN; STABILITY; EMULSION; HOMOGENIZATION; COALESCENCE;

D O I：

10.1515/ijfe-2016-0064

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Properties of film-forming dispersion (FFD) and emulsion film incorporated with palm oil containing soy lecithin at 50% and 75% (w/w, based on palm oil) and emulsified with different microfluidization pressures (6.89, 13.79 and 20.68 MPa) and pass numbers (2 and 4) were investigated. Microfluidized FFD containing 50% soy lecithin showed the smaller oil droplet size. The lower water vapor permeability with higher tensile strength and elongation at break were found for films from microfluidized FFD (p < 0.05). Films containing 50% soy lecithin had higher light transmittance and lower b*-and.E*-values than those containing 75% soy lecithin (p < 0.05). Smooth surface and compact cross-section were observed in films from microfluidized FFD. Film from microfluidized FFD containing 50% soy lecithin showed higher thermal stability. Thus, the emulsion film with improved properties could be prepared from FFD using 50% soy lecithin with the aid of microfluidization.

引用

页码：647 / 660

页数：14

共 28 条

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