β─环糊精对酪蛋白乳化活性的影响

The Effect of β-Cyclodextrin on the Emulsifying Activity of Casein

β─环糊精通过与酪蛋白形成包接复合物，对其分子的空间构象、伸展性及疏水性产生调整。这些作用使得做为乳化剂的β─环糊精─酪蛋白色接复合物在Ｏ／Ｗ乳化体系中更有利于形成高度分散及稳定的分散相液滴。表现为乳化体系乳化活性的增加。

Through forming inclusion complex with β-cyclodextrin, the con formation. moleclar flexibility and hydrophobicity of casein were adjusted to some extent.These changes led to the expressing of advantageous effect of casein on forming dispersed oil droplets of high dispersity and high stability in O/W emulsion system. The apparent indication was the improvement in emulsifying activity of the emulsion.