摘要
蛋白质是一种具有表面活性的化合物。被蛋白覆盖的油滴的性质(粒径、表面电荷、界面吸附蛋白浓度等)是决定乳化液稳定性的重要因素。本文综述了乳化液滴性质影响蛋白乳化液稳定性的研究进展,并展望了这一领域未来发展的趋势。
Protein is the surface-active compound.The properties of oil droplets covered by protein moleclues including particle size,surface charge,adsorbed protein amount and interactions between particles and other components were considered as main factors influencing emulsion stability.Research progress in the effect of properties of protein-coated oil droplets on emulsion stability were reviewed in this paper and its development trends were also concluded.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第12期389-392,共4页
Science and Technology of Food Industry
基金
现代甘薯农业产业技术体系建设专项资金资助(nycytx-16-B-16)
河北省杂粮加工增值
综合利用技术研究与开发课题(08230907Z-2-2)
关键词
乳化液稳定性
影响因素
乳化液滴性质
机理
emulsion stability
influencing factors
properties of emulsion droplets
mechanism
