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首页> 外文期刊>Journal of Agricultural and Food Chemistry >LINEAR VISCOELASTICITY OF SALAD DRESSING EMULSIONS
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LINEAR VISCOELASTICITY OF SALAD DRESSING EMULSIONS

机译：沙拉敷料乳液的线性粘弹性

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摘要

The effects of oil, emulsifier, and starch concentrations on the linear viscoelasticity of oil/water salad dressing emulsions were studied. Oil concentration ranged between 35 and 55 wt %. Emulsions were prepared using a mixture of egg yolk (0-6 wt %) and a highly hydrophilic sucrose ester (0-10 wt %) as emulsifier. Starch(O-2 wt %) was included in the formulation to study the influence of increasing continuous phase viscosity. The influence of the concentration of these components an the linear viscoelasticity functions was generalized by using the plateau modulus as a normalization factor. An increase in oil concentration did not qualitatively modify the linear viscoelastic behavior. A frequency displacement of the plateau region took place when egg yolk and sucrose ester concentrations were changed. Results were analyzed by calculating the relaxation time spectra of these emulsions. The BSW-CW model was used to fit these spectra. The pseudoterminal relaxation time increases with egg yolk concentration and decreases with sucrose ester concentration. The slope of the plateau region generally increases as oil or emulsifier concentration does but decreases with starch concentration. These results have been related to the formation of an extensive structural network in the emulsions. [References: 34]
机译：研究了油，乳化剂和淀粉浓度对油/水色拉调味酱乳液线性粘弹性的影响。油浓度为35至55重量％。使用蛋黄（0-6 wt％）和高亲水性蔗糖酯（0-10 wt％）的混合物作为乳化剂制备乳液。配方中包含淀粉（O-2 wt％），以研究增加连续相粘度的影响。这些成分的浓度对线性粘弹性函数的影响通过使用平稳模量作为归一化因子来概括。油浓度的增加没有定性地改变线性粘弹性行为。当蛋黄和蔗糖酯浓度改变时，发生高原区域的频率位移。通过计算这些乳液的弛豫时间谱分析结果。使用BSW-CW模型拟合这些光谱。伪末端弛豫时间随蛋黄浓度而增加，随蔗糖酯浓度而减少。高原区域的斜率通常随着油或乳化剂浓度的增加而增加，但是随着淀粉浓度的增加而减小。这些结果与乳液中广泛的结构网络的形成有关。 [参考：34]

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