蛋白乳化液稳定性影响因素的研究进展  

Research progress in the factors influencing the stability of protein-stabilized emulsion

作　　者：郭庆[1] 木泰华[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《食品工业科技》2010年第12期389-392,共4页Science and Technology of Food Industry

基　　金：现代甘薯农业产业技术体系建设专项资金资助(nycytx-16-B-16);河北省杂粮加工增值;综合利用技术研究与开发课题(08230907Z-2-2)

摘　　要：蛋白质是一种具有表面活性的化合物。被蛋白覆盖的油滴的性质(粒径、表面电荷、界面吸附蛋白浓度等)是决定乳化液稳定性的重要因素。本文综述了乳化液滴性质影响蛋白乳化液稳定性的研究进展,并展望了这一领域未来发展的趋势。Protein is the surface-active compound.The properties of oil droplets covered by protein moleclues including particle size,surface charge,adsorbed protein amount and interactions between particles and other components were considered as main factors influencing emulsion stability.Research progress in the effect of properties of protein-coated oil droplets on emulsion stability were reviewed in this paper and its development trends were also concluded.

关 键 词：乳化液稳定性 影响因素 乳化液滴性质 机理 

分 类 号：TS201.21[轻工技术与工程—食品科学]