| 乳化剂和多糖对蛋白质乳浊液的稳定性的影响 |
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| 引用本文： | 胡坤,赵谋明,彭志英.乳化剂和多糖对蛋白质乳浊液的稳定性的影响[J].食品与发酵工业,2002,28(6):61-65. |
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| 作者姓名： | 胡坤 赵谋明 彭志英 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广州,510640 |
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| 基金项目： | 教育部骨干教师科学基金资助项目 (No .教科司 (2 0 0 0 ) 65) |
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| 摘 要： | 低分子质量乳化剂和多糖在食品乳浊液体系中用来调节和改善乳浊液的乳化特性和体系的稳定性。文章介绍了蛋白质乳浊液的不稳定过程 ,乳化剂和多糖在蛋白质乳浊液体系中与蛋白质的相互作用及其对乳浊液体系稳定性的影响 ,并展望了这一领域的发展趋势
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| 关 键 词： | 蛋白质乳浊液 乳化剂 多糖 相互作用 |
| 修稿时间： | 2001年12月10 |
Effects of Surfactants and Polysaccharides on Protein-stabilized Emulsions |
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| Hu Kun,Zhao Mouming,Peng Zhiying.Effects of Surfactants and Polysaccharides on Protein-stabilized Emulsions[J].Food and Fermentation Industries,2002,28(6):61-65. |
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| Authors: | Hu Kun Zhao Mouming Peng Zhiying |
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| Abstract: | low-molecular surfactants and polysaccharides are used to control and modify the emulsifying properties and stabilities of food emulsions. But their mechanisms were hardly reported in our country, international reports regarding these fields just focused on protein-stabilized model emulsions imitating food systems. This paper introduced destabilization processes of emulsions, interactions of proteins with surfactants and polysaccharides, and their effects on emulsion stabilities. The development trends were also concluded. |
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| Keywords: | protein-stabilized emulsion surfactants polysaccharides interaction |
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