摘要
研究了添加不同量乳化剂对酪蛋白溶液特性的影响。研究结果表明:当亲水性的蔗糖酯或亲油性的单甘酯加入到酪蛋白溶液时,都能有效阻止蛋白质分子的聚合。酪蛋白的Zeta电势值(绝对值)和体系的电导率值都是随着乳化剂添加量的增加先增大后降低,表面张力值分别在单甘酯添加量0.02%和蔗糖酯添加量0.01%时达到最大值,然后随着添加量的继续增加显著降低,体系的黏度值则一直增大。此外,同单甘酯相比,蔗糖酯能够更有效地降低体系的表面张力值、电导率值及酪蛋白的Zeta电势大小。
Effect of different amount emulsifiers on the characteristics of casein solution was studied. The results showed that when emulsifiers were added to protein solution, either water soluble sucrose ester or oil soluble monoglyceride, it can inhibit aggregation of protein molecules effectively. Zeta potential of casein and conductance value increased first and then decreased as the increase of the amount of emulsifiers. Surface tension value reached the maximum value with 0. 02% monoglyeerid and 0. 01% sucrose ester. When the amount of emulsifiers were higher than the above, the surface tension decreased rapidly. Viscosity increased all the time. Furthermore, sucrose ester was more effective in decreasing system surface tension value, conductance value and Zeta potential of whey casein particles.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第9期68-71,共4页
Food and Fermentation Industries
基金
中国博士后科学基金资助项目(20070411100)
山东省自然科学基金资助项目(2007ZRB02217)
