食品与发酵工业2024，Vol.50Issue(13)：359-366,8.DOI:10.13995/j.cnki.11-1802/ts.038768
乳蛋白对冰淇淋体系稳定性的作用机制
Mechanism of milk protein on stability of ice cream system
井琳 1刘建福 1刘爱国 1李曼 1冯哲瀚 2李睿 2曲睿晶1
作者信息
- 1. 天津商业大学生物技术与食品科学学院,天津,300134||天津市食品生物技术重点实验室,天津,300134
- 2. 天津海河乳品有限公司,天津,300300
- 折叠
摘要
Abstract
Ice cream is a kind of complex colloidal system of solid-liquid-gas three-phase coexistence with thermodynamic instability.A series of physical and chemical changes occur during the storage stage,leading to ice crystal coarsening,water loss in the matrix and uneven air dispersion,which consequently lead to ice cream decline.Therefore,how to improve the stability of the ice cream system is an urgent problem to be solved in the food industry.Milk protein is a kind of natural animal protein,which can be used as an emulsifier and stabilizer in ice cream systems,preventing droplets from aggregating through intermolecular interaction with oil and polysaccharide,ad-sorption film viscosity,electrostatic repulsion,and steric hindrance.Thus,the stability of ice cream was improved.The structural charac-teristics and formation mechanism of the ice cream system were summarized.Then the behavior characteristics of milk protein in the oil-wa-ter interface,bubble interface,and continuous phase of ice cream as well as its influence on stability were discussed to provide a theoreti-cal basis for the processing and application of milk protein in the ice cream system.关键词
冰淇淋/乳清蛋白/酪蛋白/稳定性/部分聚结Key words
ice cream/whey protein/casein/stability/partial coalescence引用本文复制引用
井琳,刘建福,刘爱国,李曼,冯哲瀚,李睿,曲睿晶..乳蛋白对冰淇淋体系稳定性的作用机制[J].食品与发酵工业,2024,50(13):359-366,8.
