中国食品学报2017，Vol.17Issue(2)：134-141,8.DOI:10.16429/j.1009-7848.2017.02.018
复配稳定剂在混合蛋白饮品中的应用
Application of Complex Stabilizer for Mixed Protein Drinks
摘要
Abstract
In Order to improve the stability of the mixed protein system,soy protein isolate (SPI) and milk protein concentrate (MPC)were used as materials to investigate that three stabilities agents (carrageenan,xanthan gum,propylene glycol alginate) and their complex mixtures influence on the stability of mixed protein system.On the basis of the single factor experiments,three factors and three level of responses surface methodology (RSM) were involved to study the effects of these factors on the Turbidity stability coefficient,Box-behnken model optimizaiton processes were established and analysis of the interaction between the factors.The optimized process conditions:0.47 mg/mL of carrageenan,0.49 mg/mL of xanthar gum,0.58 mg/mL of PGA.In this condition,the stability of mixed protein drink is better.It provided the technical basis for industrialization to achieve stable production of animal and plant mixed protein drink.关键词
大豆分离蛋白/浓缩乳蛋白/双蛋白/稳定性/响应面Key words
soy protein isolate/concentrated milk protein/double protein/stability/response surface引用本文复制引用
姜雪,张英华,孙洪蕊,江连洲,王喜波..复配稳定剂在混合蛋白饮品中的应用[J].中国食品学报,2017,17(2):134-141,8.基金项目
黑龙江省教育厅科研项目(12531050) （12531050）
国家自然科学基金项目(C200504) （C200504）
