黄原胶对酪蛋白酸钠乳状液稳定性的影响  

Effect of xanthan gum on the stability of sodium caseinate emulsion

作　　者：刘丽娅[1] 赵强忠[1] 孔静[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第5期83-86,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(20806030);华南理工大学中央高校基本科研业务费(2009ZM0286)

摘　　要：研究了一定pH条件下,黄原胶浓度及剪切稀化效应对酪蛋白酸钠乳状液稳定性的影响。结果表明,在酸性条件下,黄原胶无法抑制酪蛋白的变性沉淀,乳液在制备之初,即产生严重絮凝。在中性和弱碱性条件下,黄原胶在一定浓度范围内,诱发了乳状液的排斥絮凝;体系的pH显著影响了乳状液的稳定性,pH6条件下,较低的黄原胶浓度(0.2wt%)便可赋予乳状液良好的稳定性。均质过程大大降低了黄原胶的粘度,导致乳状液的稳定性下降,与添加未经均质处理的黄原胶相比,添加量增大近一倍,才能获得稳定的乳状液。The aim was to study the influence of xanthan gum on the stability of sodium caseinate emulsions at different pH.The results showed that xanthan gum was inefficient to protect sodium caseinate emulsions from acid induced flocculation.The addition of xanthan gum was proved to accelerate unfavorable creaming of sodium caseinate emulsions at pH6～8,which was apparently due to the depletion flocculation of dispersed droplets.However,the emulsion prepared at pH6 showed an improvement in the stability,which might be attributed to the interactions between xanthan gum and caseinate.The effect of shear-thinning made a significant influence on the viscosity of xanthan gum,and led to a decrease in emulsion stability.Depletion flocculation can be suppressed only when the concentration of xanthan gum reached 0.375wt%,which was nearly two times compared with the gum without homogenization.

关 键 词：黄原胶 酪蛋白酸钠乳状液 稳定性 蛋白-多糖相互作用 剪切稀化 

分 类 号：TS201.7[轻工技术与工程—食品科学]