| 酸性条件下高酯果胶对酪蛋白纯体系稳定性的影响 |
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| 引用本文： | 张静,籍保平,李博,刘宗林,蒋爱民. 酸性条件下高酯果胶对酪蛋白纯体系稳定性的影响[J]. 食品科学, 2004, 25(6): 97-100 |
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| 作者姓名： | 张静 籍保平 李博 刘宗林 蒋爱民 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院，北京市食品研究所，西北农林科技大学食品科学与工程学院 |
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| 摘 要： | 本文初步分析了酸性条件下酪蛋白稳定的机理,研究了酸性条件下高酯果胶对酪蛋白纯体系稳定性的影响。结果表明,酸性条件下高酯果胶可以稳定酪蛋白纯体系,但稳定效果受到体系的pH值、高酯果胶的添加量及酯化度、糖用量和螯合剂等因素的影响。
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| 关 键 词： | 高酯果胶 酪蛋白纯体系 酸性条件 稳定性 |
| 文章编号： | 1002-6630(2004)06-0097-04 |
The Stability of Casein System Added with High-ester Pectin in Acidic Condition |
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| ZHANG Jing,,JI Bao-ping,,LI Bo,LIU Zong-lin,JIANG Ai-min. The Stability of Casein System Added with High-ester Pectin in Acidic Condition[J]. Food Science, 2004, 25(6): 97-100 |
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| Authors: | ZHANG Jing JI Bao-ping LI Bo LIU Zong-lin JIANG Ai-min |
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| Affiliation: | 1.College of Food Science and Nutrition Engineering,China Agricultural University;2.College of Food Science and Engineering,Northwest Sci-tech University of Agriculture and Forestry;3.Beijing Food Research Institute |
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| Abstract: | The requirement of stable casein in acidic condition was analyzed in this article, and the stability of casein systemin the same condition was studied too. The results showed that casein system added with high-ester pectin in acidic conditioncould be stable and the stability was affected by the pH, degree of esterification(DE) and dosage of high-ester pectin, sugardosage and chelating agents in the system. |
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| Keywords: | high-ester pectin casein system acidic condition stability |
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