均質速度與預乳化溫度對酪蛋白鈉、濃縮乳清蛋白和牛油乳化液乳化安定性之影響

The objective of this study was to investigate the effects of seven homogenization speeds (8500, 12000, 17000, 20000, 28000, 30000 and 34000 rpm/min) and pre-emulsion heat treatments (no heat treatment or 45-50℃ heat treatment) on emulsion stability of sodium caseinate, whey protein concentrate and refined beef oil emulsions. The analyzed items includes emulsion droplet size, emulsion activity, emulsion stability and surface hydrophobicity intensity. The results showed that the emulsion droplet size of pre-emulsion heating (45-50℃ heat treatment) + 34000 rpm treatment was smaller than that of the other treatments. The emulsion activity of pre-emulsion heating (45-50℃ heat treatment) + 34000 rpm treatment was significantly higher than that of the other treatments (p ＜ 0.05). The emulsion stability and surface hydrophobicity intensity of pre-emulsion heating treatment (45-50℃ heat treatment) were significantly higher than that of control (p ＜ 0.05).