摘要
在酪蛋白乳浊液体系中研究了单甘酯用量对乳浊液界面乳化剂浓度、液相蛋白浓度、粒度分布、脂肪部分聚结率及离心乳析率的影响,探讨了单甘酯对酪蛋白乳浊液稳定性影响的机理。结果表明:随着单甘酯用量的增加,单甘酯在界面膜上的竞争吸附作用增强,界面单甘酯浓度和液相蛋白浓度均逐渐增高;表面积平均直径D[3,2]、体积平均直径D[4,3]、脂肪部分聚结率和离心乳析率均先减小后增大,单甘酯用量为0.60%时达到最小值,乳浊液稳定性最好。
The impacts of monoglyceride addition on interface emulsifier concentration, protein concentration in liquid phase, particle size distribution, partial coalescence of fat and centrifugal creaming ratio in a model emulsion stabilized by casein were studied. The possible mechanisms were also revealed. The results showed that with the addition of monoglycerides increasing, the competitive absorption of monoglyceride on the interface membrane enhanced, both in- terface monoglyceride concentration and protein concentration in liquid phase gradually increased. The surface area mean diameter （ D [ 3, 2 ] ）, volume mean diameter （ D [ 4, 3 ] ）, the partial coalescence of fat and the centrifugal creaming ratio decreased first and increased later, whose minimums appeared when the amount of monoglyceride was 0. 60% , indicating that the emulsion was most stable.
出处
《中国食品添加剂》
CAS
北大核心
2013年第1期137-141,共5页
China Food Additives
基金
粤港关键领域重点突破项目(2009A02700003)
