结冷胶对酸性乳饮料中酪蛋白-CMC微观结构的影响

Effect of Gellan on the Microstructure of Casein-CMC in Acid Milk Drinks

应用激光共聚焦显微镜研究了结冷胶的微观结构、结冷胶添加工艺及贮藏对酸性乳饮料中酪蛋白-CMC的微观结合的影响。研究表明,含10mmol/LCaCl2,0.006%-0.01%浓度的低酰基结冷胶体系呈现弱凝胶网络结构;加入酸性乳饮料中的CMC通过吸附在酪蛋白表面,形成带负电的酪蛋白-CMC复合物,由此产生静电排斥作用而抑制酪蛋白的凝聚稳定乳蛋白;在乳饮料中继续加入结冷胶,会引起酪蛋白微粒聚集,并将酪蛋颗粒包裹在结冷胶形成的网络中,从而引起乳体系的不稳定;结冷胶添加工艺及贮藏会对酪蛋白-CMC微观结构产生影响,并引起乳体系不稳定。

The microstructure of gellan and the effect of gellan on the microstructure of casein - CMC in acid milk drinks were studied by using confocal scanning laser microscopy（CSLM）. The results showed that 0. 006%- 0.01% low acyl gellan systems in 10 mmol/L CaCl2 could form a weak gel network ; CMC was absorbed into the surface of casein micelles by electrostatic attraction and then the negatively charged casein -CMC complexes were dispersed by electrostatic repulsion in acid milk drinks. As we kept adding gellan to drinks, casein particles aggregated and gathered casein particles in gellan network. Ultimately acid milk system became unstable. Different gellan addition technologies and storage had an impact on the microstructure of casein - CMC and the stability of acid milk system.