亲水性胶体提高水包油型乳化体系稳定性的研究进展  

Enhancement the Stability of Oil-in-water Emulsification System by Interacting with Specific Hydrocolloids:A Review

作　　者：曹传爱 李月[1] 王超[1] 商旭 刘骞[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2018年第1期200-204,共5页Food Research and Development

基　　金：黑龙江省普通高等学校青年科技创新人才培养计划(UNPYSCT-2016006);东北农业大学"学术骨干"项目(16XG18)

摘　　要：主要综述不同亲水性胶体(果胶、阿拉伯胶、黄原胶以及卡拉胶)提高以蛋白质为乳化剂的水包油型乳化体系稳定性的作用机制及其研究进展,为其在食品乳化体系的良好应用提供理论参考。The objective was to review the research progress of some hydrocolloids （pectin,gum arabic,xanthan gum, and carrageenan）to enhance the stability of oil-in-water emulsification system with protein as emulsifier and the possible mechanism, as well as build a good theoretical basis for enhancing the quality of emulsiontype food and increasing its application.

关 键 词：乳化体系 亲水性胶体 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]