食品科学2025，Vol.46Issue(8)：1-7,7.DOI:10.7506/spkx1002-6630-20241021-127
卡拉胶对酸乳稳定性的影响与机制
Effect of Carrageenan on the Stability of Yogurt and Its Mechanism
摘要
Abstract
To elucidate the mechanism by which polysaccharide hydrocolloids affect yogurt stability,the effect of adding different concentrations of carrageenan as a representative of polysaccharide hydrocolloids in yogurt on its stability was investigated along with the interaction between carrageenan and casein micelles.It was found that carrageenan at a low concentration(0.05%)significantly improved yogurt stability,but exerted the opposite effect at a high concentration(≥0.10%).Correspondingly,the addition of low concentrations of carrageenan resulted in more uniform protein distribution in yogurt,while high concentrations of carrageenan led to the formation of larger whey pockets.Interestingly,rheological analysis showed that adding carrageenan increased yogurt viscosity,storage modulus(G'),and loss modulus(G"),and this effect was more pronounced at higher carrageenan concentration.This finding demonstrated that carrageenan had a thickening effect on yogurt,which increased with the increase in its concentration.Analysis of the interaction between carrageenan and casein micelles found that carrageenan at 0.05%concentration and casein micelles were miscible with each other.When the carrageenan concentration exceeded 0.10%,casein micelles were aggregated and even precipitated.Additionally,the entropy change(ΔS)of mixing carrageenan solution and casein micelle suspension was negative.These results indicated that carrageenan and casein micelles were thermodynamically incompatible,and their interaction might lead to phase separation.Thus,it was speculated that at low concentrations,carrageenan was miscible with casein micelles,and played a dominant role in thickening yogurt,thereby improving its stability.However,incompatibility between carrageenan at high concentrations and casein micelles led to phase separation,thus reducing yogurt stability.关键词
酸乳/稳定性/卡拉胶/酪蛋白胶束/增稠作用/热力学相互作用Key words
yogurt/stability/carrageenan/casein micelles/thickening effect/thermodynamic interaction分类
轻工纺织引用本文复制引用
王辉,张洪凯,余子阳,李胜,胡秀婷..卡拉胶对酸乳稳定性的影响与机制[J].食品科学,2025,46(8):1-7,7.基金项目
国家自然科学基金地区科学基金项目(32160541) （32160541）
