单甘酯对酪蛋白乳浊液稳定性的影响  

Impact of monoglyceride addition on the stability of casein emulsion

作　　者：邝婉湄[1] 赵谋明[1] 赵强忠[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16期131-133,137,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(20806030);粤港关键领域重点突破项目(2009A020700003)

摘　　要：在酪蛋白乳浊液体系中研究了单甘酯用量对乳浊液界面乳化剂浓度、液相蛋白浓度、粒度分布、脂肪部分聚结率及离心乳析率的影响,探讨了单甘酯对酪蛋白乳浊液稳定性影响的机理。结果表明,随着单甘酯用量的增加,单甘酯在界面膜上的竞争吸附作用增强,界面单甘酯浓度和液相蛋白浓度均逐渐增高;表面积平均直径D(3,2)、体积平均直径D(4,3)、脂肪部分聚结率和离心乳析率均呈现先减小后增大趋势,单甘酯用量为0.6%时达到最小值,乳浊液稳定性最好。The impact of monoglyceride addition on interface emulsifier concentration,protein concentration in liquid phase,particle size distribution,partial coalescence of fat and centrifugal creaming ratio in a model emulsion stabilized by casein were studied. The possible mechanisms were also revealed. The result showed that with the addition of monoglycerides increasing,the competitive absorption of monoglyceride on the interface membrane enhanced,both interface monoglyceride concentration and protein concentration in liquid phase gradually increased. The surface area mean diameter（D（3,2））,volume mean diameter（D（4,3））,the partial coalescence of fat and the centrifugal creaming ratio decreased first and increased later,whose minimums appeared when the amount of monoglyceride was 0.6%,indicating that the emulsion was most stable.

关 键 词：乳浊液 单甘酯 酪蛋白 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]