酸性乳体系中果胶对酪蛋白胶粒稳定作用的研究进展  

Research development on the stabilization of casein micelles induced by pectin in the acidified milk drinks

作　　者：李静[1] 杜柏桥[1] 黄龙 周建均 张洪斌[1] 

机构地区：[1]上海交通大学化学化工学院,上海200240 [2]丹尼斯克(中国)有限公司,昆山215300

出　　处：《食品科技》2007年第6期21-23,共3页Food Science and Technology

摘　　要：酪蛋白胶粒在牛乳中可稳定存在,但当pH降低时易发生聚集而使体系失稳。果胶可用于酸性乳饮料中作为稳定剂。在低pH值条件下,果胶吸附于酪蛋白上,由于产生静电排斥作用和空间位阻作用而使乳体系稳定。同时,乳体系中存在的自支持弱网络结构,也对体系有稳定作用。Casein micelles are stable in neutral milk. While decreasing the pH, casein micelles tend to congregate and lose the stability. Pecin can be used as a stabiliser in the acidified milk drinks. It can be absorbed onto casein micelles at low pH, which are stabilized by electrostatic interaction and steric repulsion interaction. There are self-supporting weak network structures existing in the milk system, which also contribute to the sta- bility.

关 键 词：果胶 酪蛋白 酸性乳饮料 相互作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]