| 瓜尔豆胶对大豆分离蛋白乳浊液稳定性的影响 |
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| 引用本文： | 赵谋明,胡坤,林伟锋,杨晓泉.瓜尔豆胶对大豆分离蛋白乳浊液稳定性的影响[J].食品与发酵工业,2004,30(3):42-46. |
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| 作者姓名： | 赵谋明 胡坤 林伟锋 杨晓泉 |
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| 作者单位： | 1. 华南理工大学食品与生物工程学院,广州,510641
2. 广东药学院预防医学系,广州,510240 |
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| 基金项目： | 国家自然科学基金资助项目 (No .2 0 2 76 0 2 2 ) |
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| 摘 要： | 研究了不同pH值条件下瓜尔豆胶对大豆分离蛋白乳浊液乳析稳定性和絮凝稳定性的影响。研究结果表明 ,在瓜尔豆胶浓度低于 0 0 4%时 ,随着瓜尔豆胶浓度的增加 ,乳浊液的稳定性逐渐增加。当多糖浓度高于 0 0 4%时 ,液滴发生排斥絮凝 ,体系的稳定性急剧下降 ,更高浓度的瓜尔豆胶因与乳浊液液滴间的热力学不相容性而导致体系发生各向同性和各向异性相分离。
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| 关 键 词： | 瓜尔豆胶 大豆分离蛋白乳浊液 乳析 排斥絮凝 |
| 修稿时间： | 2003年10月13 |
Study on Effects of Guar Gum on Stabilities of Emulsions Stabilized by Soy Protein Isolates |
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| Zhao Mouming,Hu Kun,Lin Weifeng,Yang Xiaoquan.Study on Effects of Guar Gum on Stabilities of Emulsions Stabilized by Soy Protein Isolates[J].Food and Fermentation Industries,2004,30(3):42-46. |
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| Authors: | Zhao Mouming Hu Kun Lin Weifeng Yang Xiaoquan |
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| Affiliation: | Zhao Mouming 1 Hu Kun 2 Lin Weifeng 1 Yang Xiaoquan 1 1 |
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| Abstract: | Effects of guar gum on creaming and depletion flocculation stabilities of emulsions stabilized by soy protein isolates at different pH values were studied,and results were as follows:When guar gum concentrations were lower than 0.04%,creaming and depletion flocculation stabilities increased with polysaccharide concentration increasing.Depletion flocculation and creaming increased when Polysaccharide concentrations higher than 0.04%,and more higher guar gum concentrations resulted in isotropic and anisotropic phase separation due to polysaccharide molecular incompatible with emulsion droplets. |
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| Keywords: | guar gum emulsions stabilized by soy protein isolates creaming depletion flocculation |
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