摘要
利用相体积法绘制魔芋胶与脱脂乳蛋白混合体系的相图,并研究不同质量分数0%、0.025%、0.05%的κ-卡拉胶对混合液质量分数11%脱脂乳粉、0.35%魔芋胶、12%蔗糖相分离行为及流变学特性的影响。结果表明:κ-卡拉胶宏观上能有效地抑制混合体系相分离的产生;流变行为表明所有样液均呈现假塑性,κ-卡拉胶添加量增加使体系的假塑性增强,滞后环面积增加;频率扫描结果显示未添加κ-卡拉胶的样品体系呈现流体特征,添加κ-卡拉胶的样品体系均表现为弱凝胶特性。同时,加入κ-卡拉胶体系的动态模量随频率变化的稳定性大大增强。
The phase diagram of milk protein/kofljac gum systems was investigated to understand the behavior of both components, and the effect of K-carrageenan （0, 0.025% and 0.05%） on phase separation system between 11% skim milk power and 0.35% kofljac gum with 12% sucrose was studied. All systems investigated showed shear thinning. Samples without κ-carrageenan exhibited theological behavior, whereas others contained κ-carrageenan performed weak gel behavior, in which the macroscopic phase separation was effectively inhibited. Furthermore, κ-carrageenan increased the pseudoplastic behavior and the area of reverse circles and also greatly enhanced the stability of mixtures against the variation with frequency.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第15期1-4,共4页
Food Science
基金
国家自然科学基金面上项目(31271824)
关键词
Κ-卡拉胶
魔芋胶
乳蛋白
相图
流变特性
κ-carrageenan
kofljacgum
milk protein
phase diagram
theological property
