κ-卡拉胶对CMC/乳蛋白/蔗糖食品乳体系稳定性的影响

Stability of CMC/milk protein/sucrose systems influenced by κ-carrageenan

研究了不同浓度κ-卡拉胶(0、0.025%、0.05%w/w)对相分离体系下的羧甲基纤维素(CMC)/乳蛋白/蔗糖食品乳体系稳定性的影响及流体特性,探索了κ-卡拉胶改善相分离现象的内在机理。激光共聚焦显微镜观察到不同混合体系的微观结构具有明显差异,κ-卡拉胶的添加能有效地分散发生聚集的乳蛋白,保持体系的稳定性;流变学特性结果表明κ-卡拉胶能显著增强体系的假塑性及动态模量随频率变化的稳定性,κ-卡拉胶与CMC协同作用于酪蛋白,使得溶液的触变性增强;粒度分布的研究显示,随着κ-卡拉胶浓度的增加,溶液中大粒径颗粒的百分比数量明显增多,说明体系κ-卡拉胶凝胶网络结构的形成以及κ-卡拉胶与CMC协同作用均是维持混合体系稳定性的重要因素。

Stability and rheology characteristics of CMC/milk protein/sucrose phase separation systems influenced by different concentrations of κ-carrageenan（0,0.025% and 0.05% w/w） was researched,aimed to probe the internal mechanism of the improvement caused by addition of κ-carrageenan in CMC/milk protein/sucrose phase separation systems. Significant microstructural differences of different phase separation systems were detected by laser scanning confocal microscope and addition of κ-carrageenan could scatter aggregated milk protein effectively and preserve uniformity of products thus improving phase separation behavior. Results of rheology characteristics showed that κ-carrageenan could greatly enhance pseudoplastic behavior and stability of frequency independence of dynamic modulus,theixotropy was enhenced by synergy effct between κ-carrageenan and CMC to casien. Moreover,the percentage of large particle size also increased by the action of κ-carrageenan,which demonstrated that stability of CMC/milk protein/sucrose phase separation systems were influenced by the formation of network structure of gels and the presence of synergy effct betweenκ-carrageenan and CMC greatly.