摘要
以酪蛋白酸钠、羟基磷灰石和羧甲基纤维素钠作为乳蛋白、钙增强剂和增稠稳定剂的模型组分,研究了增稠稳定剂对高钙液态乳体系稳定性的影响,通过优化添加工艺改善钙增强剂在产品中的分散稳定性,并探讨其分子机制,提出了通过由静电相互作用驱动和层层自组装方式构建"多糖/蛋白双壳层"改善无机钙盐在溶液体系中分散稳定性的分子模型。
The effect of sodium carboxymethyl cellulose （CMC） on the stability of calcium-fortified liquid dairy products was investigated using sodium caseinate, hydroxyapatite and CMC as the components in the model of dairy proteins, calcium-fortifier and stabilizer/thickener. The optimal condition for the improvement of suspension stability was by t preparing a well-mixed solution of calcium-fortifier and protein solution first, and then followed by the addi- tion of polysaccharides into the mixture. The mechanism of the stability improvement was further studied. The interac- tion between protein, insoluble calcium salt and anionic polysaccharide was analyzed. The model of ＂polysaccharide/ protein double-layer shell＇ to improve the stability by the layer-by-layer self-assembly via electrostatic interaction was proposed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第11期97-102,共6页
Food and Fermentation Industries
基金
江苏省自然科学基金青年基金(BK20150150)
教育部留学回国人员科研启动基金(1024130201150130)
江南大学食品科学与技术国家重点实验室自由探索课题(SKLF-ZZB-201602)
聚合物分子工程教育部重点实验室(复旦大学)开放课题基金(K2015-20)
关键词
羧甲基纤维素
高钙液态乳
钙增强剂
分散稳定性
分子机制
carboxymethyl cellulose
calcium-fortified liquid dairy products
calcium-fortifier
suspension stability
mechanism investigation
