摘要
在酪蛋白酸性乳浊液中研究了Na+、K+、Ca2+等正离子及Cl-、H2PO4-、HPO42-、SO42-等负离子对其稳定性的影响,结果表明:底部d3,2和离心沉淀率随Na+、K+、Ca2+、Cl-、SO42-质量浓度增加而增大,随H2PO4-、HPO42-质量浓度增加呈先增大后减小趋势。Na+、K+质量浓度对底部d3,2和离心沉淀率的影响较小,Ca2+的影响较显著。表观粘度随正离子和负离子质量浓度增加均呈下降趋势。综合考虑,当Na+、K+、Cl-质量浓度为0.005%,H2PO4-、HPO42-质量浓度为0.015%,乳浊液稳定性较好,而Ca2+影响其稳定性较明显,最好不添加。
Effects of different cations（Na＋,K＋ and Ca2＋） and anions（Cl-,H2PO4-,HPO42-,and SO42-） on stability of acidified emulsion stabilized by casein were investigated.The results indicated both bottom d3,2 and centrifugal sedimentation rate increased with the increase of mass concentrations of Na＋,K＋,Ca2＋,Cl-and SO42-.And the two parameters increased firstly and then decreased with the increase of mass concentrations of H2PO4-and HPO42-.Besides,Ca2＋ had a greater influence than the two other cations.The higher mass concentrations of cations and anions were,the lower the apparent viscosity was.As a result,high stability of the acidified emulsion can be reached when the ion mass concentrations of Na＋,K＋ and Cl-were 0.005%,and the mass concentration of H2PO4-and HPO42-were 0.015%.Addition of Ca2＋,however,could greatly decreased the stability of the acidified emulsion.
出处
《现代食品科技》
EI
CAS
2010年第9期967-971,共5页
Modern Food Science and Technology
基金
国家自然科学基金(20806030)
