| 乳清蛋白和乳化剂作用机理的研究 |
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| 引用本文： | 赵正涛,李全阳,王秀菊.乳清蛋白和乳化剂作用机理的研究[J].乳业科学与技术,2010,33(1):19-22. |
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| 作者姓名： | 赵正涛 李全阳 王秀菊 |
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| 作者单位： | 山东农业大学食品学院,山东,泰安,271000 |
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| 基金项目： | 中国博士后科学基金资助项日，山东省自然科学基金资助项目 |
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| 摘 要： | 研究了不同添加量的乳化剂对乳清蛋白溶液特性的影响。研究结果表明,无论是亲水性的蔗糖酯还是亲油性的单甘酯,当加入到乳清蛋白溶液时,都能够有效阻止蛋白质分子的聚合。乳清蛋白Zeta电势值(绝对值)和体系的电导率值都是随着乳化剂添加量的增加先增大后降低。表面张力值都是在添加量为0.01%时达到极大值,而后随着添加量的增加显著降低。体系的黏度值随着添加量的增加一直增大。此外,同单甘酯相比,蔗糖酯能够更有效地降低体系的表面张力值、电导率值及乳清蛋白粒子的Zeta电势大小。
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| 关 键 词： | 乳化剂 乳清蛋白 稳定性 Zeta电势 表面张力 |
Study on the Interaction between Whey Proteins and Emulsifiers |
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| Zhao Zhengtao,Li Quanyang,Wang Xiuju.Study on the Interaction between Whey Proteins and Emulsifiers[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2010,33(1):19-22. |
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| Authors: | Zhao Zhengtao Li Quanyang Wang Xiuju |
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| Institution: | (College of Food Science and Engineering, Shandong Agricultural University, Tai＇an of Shandong 271018, China) |
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| Abstract: | Effect of emulsifiers with different adding amount on characteristics of whey protein solution was studied.The results showed that when emulsifiers were added to protein solution,no matter water soluble sucrose ester or oil soluble monoglycerid can inhibit aggregate of protein molecules effectively.Zeta potential of whey protein and conductance value increased first and then decreased as the increase of adding amount.Surface tension value reached the maximum value when adding amount was 0.01% and then decre... |
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| Keywords: | emulsifier whey protein stability Zeta potential surface tension |
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