酸性乳体系中果胶对酪蛋白胶粒稳定作用的研究进展

Research development on the stabilization of casein micelles induced by pectin in the acidified milk drinks

酪蛋白胶粒在牛乳中可稳定存在,但当pH降低时易发生聚集而使体系失稳。果胶可用于酸性乳饮料中作为稳定剂。在低pH值条件下,果胶吸附于酪蛋白上,由于产生静电排斥作用和空间位阻作用而使乳体系稳定。同时,乳体系中存在的自支持弱网络结构,也对体系有稳定作用。

Casein micelles are stable in neutral milk. While decreasing the pH, casein micelles tend to congregate and lose the stability. Pecin can be used as a stabiliser in the acidified milk drinks. It can be absorbed onto casein micelles at low pH, which are stabilized by electrostatic interaction and steric repulsion interaction. There are self-supporting weak network structures existing in the milk system, which also contribute to the sta- bility.