| 酸性乳体系中果胶对酪蛋白胶粒稳定作用的研究进展 |
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| 引用本文： | 李静,杜柏桥,黄龙,周建均,张洪斌. 酸性乳体系中果胶对酪蛋白胶粒稳定作用的研究进展[J]. 食品科技, 2007, 0(6): 21-23 |
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| 作者姓名： | 李静 杜柏桥 黄龙 周建均 张洪斌 |
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| 作者单位： | 1. 上海交通大学化学化工学院,上海,200240
2. 丹尼斯克(中国)有限公司,昆山,215300 |
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| 摘 要： | 酪蛋白胶粒在牛乳中可稳定存在,但当pH降低时易发生聚集而使体系失稳。果胶可用于酸性乳饮料中作为稳定剂。在低pH值条件下,果胶吸附于酪蛋白上,由于产生静电排斥作用和空间位阻作用而使乳体系稳定。同时,乳体系中存在的自支持弱网络结构,也对体系有稳定作用。
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| 关 键 词： | 果胶 酪蛋白 酸性乳饮料 相互作用 |
| 文章编号： | 1005-9989(2007)06-0021-03 |
| 修稿时间： | 2006-11-21 |
Research development on the stabilization of casein micelles induced by pectin in the acidified milk drinks |
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| LI Jing,DU Bai-qiao,HUANG Long,ZHOU Jian-jun,ZHANG Hong-bin. Research development on the stabilization of casein micelles induced by pectin in the acidified milk drinks[J]. Food Science and Technology, 2007, 0(6): 21-23 |
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| Authors: | LI Jing DU Bai-qiao HUANG Long ZHOU Jian-jun ZHANG Hong-bin |
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| Abstract: | Casein micelles are stable in neutral milk.While decreasing the pH,casein micelles tend to congregate and lose the stability.Pecin can be used as a stabiliser in the acidified milk drinks.It can be absorbed onto casein micelles at low pH,which are stabilized by electrostatic interaction and steric repulsion interaction.There are self-supporting weak network structures existing in the milk system,which also contribute to the stability. |
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| Keywords: | pectin casein micelles acidified milk drinks interaction |
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