FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23): 123-126.doi: 10.7506/spkx1002-6300-200923026

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Stabilizing Mechanism of Monoglyceride to Milk System

ZHAO Zheng-tao,LI Quan-yang*,YANG Qian,ZOU Ming-hui   

  1. College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, China
  • Received:2008-12-09 Revised:2009-05-08 Online:2009-12-01 Published:2010-12-29
  • Contact: LI Quan-yang


In order to probe into influence mechanism of monoglyceride to the stability of milk, the change laws of sample stability, viscosity, particle size distribution,Zeta potential and surface tension were first measured after different amount of monoglycerid were added to raw milk and the effect mechanism was explored. The result showed that the stability of milk and viscosity increased, the particle size decreased gradually with the increase of adding amount. The most effective adding amount of monoglycerid was 0.085%. When adding amount of monoglycerid was less than 0.085%, monoglycerid molecules competed with protein molecules to participate in the form of milk fat membranes, which increased the Zeta potential of milk. The preliminary view suggested that when adding amount of monoglycerid was more than 0.085%, superfluous monoglycerid molecules assembled and formed micelles, Zeta potential values decreased.

Key words: monoglycerid, milk, stability, Zeta potential

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