| 大豆磷脂对牛乳蛋白乳状液热稳定性的影响 |
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| 引用本文： | 贾娜,刘宁.大豆磷脂对牛乳蛋白乳状液热稳定性的影响[J].中国乳品工业,2010,38(4). |
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| 作者姓名： | 贾娜 刘宁 |
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| 作者单位： | 黑龙江省乳品工业技术开发中心,国家乳业工程技术研究中心,哈尔滨,150086;东北农业大学食品学院乳品科学教育部重点实验室,哈尔滨,150030 |
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| 基金项目： | "十一五"黑龙江省科学技术计划攻关项目 |
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| 摘 要： | 研究了大豆磷脂对牛乳蛋白乳状液热稳定性的影响,并对相关作用机理进行了探讨.测定了添加磷脂前后牛乳蛋白乳状液的热凝固时间(HCT)、粒径分布、表面疏水性、Zeta位和游离巯基含量的变化.结果表明:添加大豆磷脂能够提高牛乳蛋白乳状液的热稳定性.其中添加量为2.5 g/L时热稳定性最高,最大HCT为23.49 min.大豆磷脂可能通过与乳蛋白发生疏水相互作用改变蛋白的构象、增加乳状液的负Zeta电位、抑制巯基氧化或降低游离豌基之间的反应几率来提高乳状液的热稳定性.
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| 关 键 词： | 牛乳蛋白乳状液 大豆磷脂 热稳定性 |
Effect of soybean phospholipid on the heat stability of milk protein emulsions |
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| JIA Na,LIU Ning.Effect of soybean phospholipid on the heat stability of milk protein emulsions[J].China Dairy Industry,2010,38(4). |
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| Authors: | JIA Na LIU Ning |
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| Affiliation: | JIA Na1,2,LIU Ning1,2(1.Heilongjiang Dairy Industry Technical Development Center,National Dairy Engineering & Technical Research Cen-ter,Harbin 150030,China,2.Key Laboratory of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,China) |
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| Abstract: | Effect of soybean phospholipid on the heat stability of milk protein emulsions was studied and the related mechanisms were discussed.The heat coagulation time(HCT),particle size distribution,surface hydrophobicity,Zeta potential and the content of free sulfhydryl groups of the emulsions adding soybean phospholipid or not were examined.The results showed that soybean phospholipid could enhance the heat stability of milk protein emulsions.The max HCT was 23.49 min when the addition amount of soybean phospholi... |
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| Keywords: | milk protein emulsions soybean phospholipid heat stability |
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