食品与发酵工业2012，Vol.38Issue(5)：73-76,4.
蔗糖酯对酪蛋白乳浊液稳定性的影响
Effects of Sucrose Ester on the Stability of Casein Emulsion
摘要
Abstract
The effect of emulsifier Sl170 （sucrose ester） on particle size distribution, protein concentration in aque-ous phase, surface sucrose ester concentration, partial coalescence of fat globule and creaming rate of emulsion stabilized by caseins were investigated. The possible mechanism for the stability of casein emulsion affected by sucrose ester content was also analyzed. The results indicated that with increasing of sucrose ester content, the protein concentration in aqueous phase and surface sucrose ester concentration were increasing, the fat part of the coalescence rate was gradually decreasing, the droplet size and the creaming rate were decreasing, which in turn stabilized the emulsions. The partial coalescence of fat globule decreased slowly, while the creaming rate increased slowly to the dynamic equilibrium value. In summary, the stability of emulsion was the best at sucrose ester content of 0.60%关键词
蔗糖酯/乳浊液/稳定性/酪蛋白Key words
sucrose ester/emulsion/stability/casein分类
化学化工引用本文复制引用
刘道林,赵谋明,赵强忠..蔗糖酯对酪蛋白乳浊液稳定性的影响[J].食品与发酵工业,2012,38(5):73-76,4.基金项目
国家自然科学基金赞助项目（20806030）,粤港关键领域重点突破项目 （）
