κ-卡拉胶对魔芋胶与脱脂乳蛋白混合体系相形为的影响  

Effect of κ-Carrageenan on Phase Separation System of Milk Protein and Kofljac Gum

作　　者：刘晴晴[1] 胡飞[1] 彭雅莉[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：《食品科学》2013年第15期1-4,共4页Food Science

基　　金：国家自然科学基金面上项目(31271824)

摘　　要：利用相体积法绘制魔芋胶与脱脂乳蛋白混合体系的相图,并研究不同质量分数0%、0.025%、0.05%的κ-卡拉胶对混合液质量分数11%脱脂乳粉、0.35%魔芋胶、12%蔗糖相分离行为及流变学特性的影响。结果表明:κ-卡拉胶宏观上能有效地抑制混合体系相分离的产生;流变行为表明所有样液均呈现假塑性,κ-卡拉胶添加量增加使体系的假塑性增强,滞后环面积增加;频率扫描结果显示未添加κ-卡拉胶的样品体系呈现流体特征,添加κ-卡拉胶的样品体系均表现为弱凝胶特性。同时,加入κ-卡拉胶体系的动态模量随频率变化的稳定性大大增强。The phase diagram of milk protein/kofljac gum systems was investigated to understand the behavior of both components, and the effect of K-carrageenan （0, 0.025% and 0.05%） on phase separation system between 11% skim milk power and 0.35% kofljac gum with 12% sucrose was studied. All systems investigated showed shear thinning. Samples without κ-carrageenan exhibited theological behavior, whereas others contained κ-carrageenan performed weak gel behavior, in which the macroscopic phase separation was effectively inhibited. Furthermore, κ-carrageenan increased the pseudoplastic behavior and the area of reverse circles and also greatly enhanced the stability of mixtures against the variation with frequency.

关 键 词：Κ-卡拉胶 魔芋胶 乳蛋白 相图 流变特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]