单甘酯对酪蛋白乳浊液稳定性的影响.pdf

试验研史国食晶添加剂
单甘酯对酪蛋白乳浊液稳定性的影响
杨菁,赵强忠,汪勇,邝婉湄,胡道华,赵谋明
(1.广州美晨科技实业有限公司,广州510130:2.华南理工大学轻工与食品学院,
广州510640;3.暨南大学食品科学与工程系,广州510632
摘要在酪蛋白乳浊液体系中研究了单甘酯用量对乳浊液界面乳化剂浓度、液相蛋白浓度、粒度分布
脂肪部分聚结率及离心乳析率的影响,探讨了单甘酯对酪蛋白乳浊液稳定性影响的机理。结果表明:随着单
甘酯用量的增加,单甘酯在界面膜上的竞争吸附作用增强,界面单甘酯浓度和液相蛋白浓度均逐渐増高表
面积平均直径DB,2]、体积平均直径D9,3]、脂肪部分聚结率和离心乳析率均先减小后增大,单甘酯
用量为0.60%时达到最小值,乳浊液稳定性最好。
关键词:乳浊液单甘酯:酪蛋白:稳定性
中图分类号:TS202.3
文献标识码:A文章编号:1006-2513(2013)01-0137-05
Impact of monoglyceride addition on the stability of an
emulsion stabilized by casein
YANG Jing, ZHAO Qiang-zhong WANG Yong, KUANG Wan-mei'
HU Dao-hua, ZHAO Mou-ming
(1. Guangzhou Masson Science & Technoloyy Industry Co., T d, Guanghou 510130
College of Light Industry and Food Sciences, South China University
of Technology, Guangzhou 510640, 3. Department of Food Science Fngineering,
Jinan University Guangzhou 510632
Abstract The impacts of monoglyceride addition on interface emulsifier conecnlralion, prolcin c nc nlralion in liquid
phase, particle size distribution, partial coalescence of fat and centrifugal creaming ratio in a model emulsion stabilized
by casein were studied. The possible mechanisms were also revealed. The results showed that with the addition of
monoglyecridcs increasing, the compelitive absorption of momoylye ride on the inler ate membrane enhaneed, both in
terface monoglyceride concentration and protein concentration in liquid phase gradually increased. The surface area
mean diameter (D B, 2). volume mean diameter(D g, 3]), the partial coalescence of fat and the centrifugal
creaming ratio decreased first and increased later, whose minimums appeared when the amount of monoglyceride was
0. 60 c, indicating that the emulsion was most stable
Key words cmulsion, moneglye ride, casein, stabilily
乳浊液是食品加工中最重要的体系之一,通食品乳浊液的不稳定性是经常遇到的问题,含蛋
常以蛋白质、油脂、乳化剂和多糖为主要组成。白乳浊液在货架期内的失稳现象尤为突出,严重
收稿日期:2012-10-20
基金项目:聘港关键领域重点突破项目(200940270000
作者简介:杨普(1970-),女,硕士,高级工程师,研究方向为食品添加剂和配料。
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