本試驗旨在探討七種均質速度 (8500、12000、17000、20000、28000、30000及34000 rpm/min) 配合預乳化溫度熱處理 (無熱處理及45-50℃ 熱處理) 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，分析項目包括乳化液油滴大小、乳化力、乳化安定性及表面疏水基強度。結果顯示，預乳化溫度 (45-50℃ 熱處理) ＋34000 rpm組有較小的乳化液油滴顆粒及顯著較高的乳化力 ( p < 0.05)；乳化安定性及表面疏水基強度則以預乳化溫度組 (45-50℃ 熱處理) 顯著較高 ( p < 0.05)。

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-
50oC 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 (45-50oC heat treatment) + 34000 rpm treatment was smaller than that of the other treatments. The emulsion activity of pre-emulsion heating (45-50oC 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 (45-50oC heat treatment) were significantly higher than that of control (p < 0.05).