| 酪蛋白酸钠功能性的研究 |
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| 引用本文： | 梁琪. 酪蛋白酸钠功能性的研究[J]. 食品科学, 2002, 23(3): 30-33 |
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| 作者姓名： | 梁琪 |
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| 作者单位： | 甘肃农业大学食品科学与工程系 |
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| 摘 要： | 本文研究了酪蛋白酸钠乳化能力EC在不同浓度、温度、盐类、油脂品种及不同乳化剂等条件的影响下的变化及高浓度酪蛋白酸钠溶液的粘度受浓度、温度、pH值的影响情况。结果表明:乳化性随温度的升高、浓度的减小而降低,盐类、油脂品种及其它乳化剂均对其EC不同程度影响;粘度随温度的降低、浓度的升高、pH值的升高而增大,且当pH达11.0时最大。
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| 关 键 词： | 酪蛋白酸钠 乳化能力 粘度 |
Study on Founctional Properties of Sodium Caseinate |
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| Liang Qi. Study on Founctional Properties of Sodium Caseinate[J]. Food Science, 2002, 23(3): 30-33 |
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| Authors: | Liang Qi |
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| Abstract: | The emulsifying capacity(EC) of sodium caseinate was studied in different concentrations,temperatures,salts,different oils and emulsifiers.The viscocity of sodium caseinate was also studied in different concentrations,temperatures and pH Values.The results showed that the EC of sodium caseinate went down with the rise of temperature and the drop of concentration.The viscosity will increase with the decrease of temperature and the rise of concentration and pH value,and the viscosity reached peak when pH value was 11. |
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| Keywords: | Sodium Caseinate Emulsifying Capacity Visocity |
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