食品科学 ›› 2004, Vol. 25 ›› Issue (6): 97-100.

• 基础研究 • 上一篇    下一篇

酸性条件下高酯果胶对酪蛋白纯体系稳定性的影响

 张静, 籍保平, 李博, 刘宗林, 蒋爱民   

  1. 中国农业大学食品科学与营养工程学院,北京市食品研究所,西北农林科技大学食品科学与工程学院
  • 出版日期:2004-06-15 发布日期:2011-10-24

The Stability of Casein System Added with High-ester Pectin in Acidic Condition

 ZHANG  Jing, JI  Bao-Ping, LI  Bo, LIU  Zong-Lin, JIANG  Ai-Min   

  1. 1.College of Food Science and Nutrition Engineering,China Agricultural University;2.College of Food Science and Engineering,Northwest Sci-tech University of Agriculture and Forestry;3.Beijing Food Research Institute
  • Online:2004-06-15 Published:2011-10-24

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。

关键词: 高酯果胶, 酪蛋白纯体系, 酸性条件, 稳定性

Abstract: 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.

Key words: high-ester pectin, casein system, acidic condition, stability