| 阴离子多糖对大豆蛋白乳状液乳析稳定性的影响 |
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| 引用本文： | 王才华,周雪松,曾建新,赵强忠,赵谋明.阴离子多糖对大豆蛋白乳状液乳析稳定性的影响[J].食品与发酵工业,2013,39(1):26-30. |
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| 作者姓名： | 王才华 周雪松 曾建新 赵强忠 赵谋明 |
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| 作者单位： | 1. 广州合诚实业有限公司,广东广州,510530
2. 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 十二五国家科技支撑计划项目 |
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| 摘 要： | 研究了卡拉胶、黄原胶和羧甲基纤维素钠(CMC)3种阴离子多糖对大豆蛋白乳状液乳析稳定性的影响。结果表明:添加0.03%卡拉胶的乳状液乳析稳定性较好,而添加CMC或0.06%以上黄原胶的乳状液乳析稳定性则较差;随着阴离子多糖浓度的增加,添加CMC的乳状液顶部粒径d3,2增大,添加卡拉胶或黄原胶的大豆蛋白乳状液顶部粒径d3,2先减小后增大;添加阴离子多糖的乳状液的顶部粒径d3,2与乳析率呈较好的正相关性。
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| 关 键 词： | 卡拉胶 羧甲基纤维素钠 黄原胶 乳状液 乳析 粒径 |
Effects of anionic polysaccharides on the creaming stability of soy protein emulsions |
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| Wang Cai-hua,Zhou Xue-song,Zeng Jian-xin,Zhao Qiang-zhong,Zhao Mou-ming.Effects of anionic polysaccharides on the creaming stability of soy protein emulsions[J].Food and Fermentation Industries,2013,39(1):26-30. |
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| Authors: | Wang Cai-hua Zhou Xue-song Zeng Jian-xin Zhao Qiang-zhong Zhao Mou-ming |
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| Affiliation: | 1(Guangzhou Honsea Industry CO.LTD,Guangzhou 510530,China) 2(Department of Light Industry and Food,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | Effects of anionic polysaccharides such as carrageenan,sodium carboxymethyl cellulose(CMC),xanthan on the creaming stability of soy protein emulsion(SPE) were studied.Results show that adding 0.03% carrageenan could facilitate the creaming stability of SPE,but adding CMC or more than 0.06% xanthan could reduce the creaming stability of SPE.With the increase of anionic polysaccharides concentration,particle diameter d3,2 in the top of SPE increased with CMC and decreased first and then increased with carrageenan or xanthan.Creaming rate showed positive correlation with d3,2 in the top of SPE. |
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| Keywords: | carrageenan sodium carboxymethyl cellulose xanthan emulsions creaming diameter |
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