蛋白质乳化作用与置换吸附探讨  

Discussion on protein emulsification and displacement adsorption

作　　者：孙向东[1] 李硕[2] 

机构地区：[1]黑龙江省农业科学院农产品质量安全研究所,黑龙江哈尔滨150086 [2]齐齐哈尔大学食品学院,黑龙江齐齐哈尔161000

出　　处：《食品工业科技》2012年第16期405-408,共4页Science and Technology of Food Industry

摘　　要：乳化剂是食品加工中广泛应用的添加剂之一。蛋白质作为一种天然乳化剂,具有较大的市场潜力,受到广泛关注。酪蛋白、乳清蛋白、鸡蛋黄等作为常用的蛋白质乳化剂已大量应用于食品中,获得广泛认同。探讨了蛋白质作为乳化剂的乳化作用机理,介绍了复合蛋白质乳化体系中蛋白质的置换吸附(displacement adsorption)过程、发生的条件以及相关研究进展,为复合蛋白质乳化剂的选择和开发提供了理论依据。Emulsifiers are widely used additives in food processing industry. As a natural emulsifier, protein has a great market potential therefore attracted more attention. As the most frequently applied protein emulsifiers, caseinate and whey protein have been extensively recognized and used in foods. The mechanism of protein emulsification was discussed. Conditions for proteins displacement adsorption of protein emulsifier mixture were introduced. Theory basis was provided for development of protein emulsifier mixture with these mechanisms.

关 键 词：蛋白质 乳化 置换 吸附 

分 类 号：TS201.2[轻工技术与工程—食品科学]