摘要
本文初步分析了酸性条件下酪蛋白稳定的机理,研究了酸性条件下高酯果胶对酪蛋白纯体系稳定性的影响。结果表明,酸性条件下高酯果胶可以稳定酪蛋白纯体系,但稳定效果受到体系的pH值、高酯果胶的添加量及酯化度、糖用量和螯合剂等因素的影响。
The requirement of stable casein in acidic condition was analyzed in this article, and the stability of casein systemin the same condition was studied too. The results showed that casein system added with high-ester pectin in acidic conditioncould be stable and the stability was affected by the pH, degree of esterification(DE) and dosage of high-ester pectin, sugardosage and chelating agents in the system.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第6期97-100,共4页
Food Science
