摘要
蛋白质乳浊液体系是食品中最重要体系之一,其稳定性问题一直是食品界研究热点,影响蛋白乳浊液稳定性因素很多;该文主要重点阐述不同多糖影响蛋白质乳浊液体系稳定性机理及多糖与蛋白质之间相互作用对蛋白质乳浊液体系稳定性影响。
Protein emulsion system is one of the most important systems in food. How to improve the stability of the system is one of the most concern topics, there are many factors that affect on the stability. The paper mainly focuses on their mechanisms that different polysaccharides affect the stability of protein emulsion system and also illustrates interactions of proteins and polysaccharides that affects protein-stabilized emulsions.
出处
《粮食与油脂》
2008年第9期1-3,共3页
Cereals & Oils
关键词
蛋白质
多糖
乳浊液
protein
polysaccharides
emulsion
