摘要
乳饮料体系中,乳蛋白在加工和贮藏过程中容易出现稳定性问题,从而导致品质的劣化。钙螯合盐有助于解离酪蛋白胶束,增加水相酪蛋白,从而达到增加稳定性的目的。为研究不同构型的钙螯合盐对乳饮料加工和贮藏过程中蛋白稳定性的影响,选用4种不同类型的螯合盐以及4个浓度,分析其对体系加热后浊度、溶解度、粒径分布、乳蛋白的影响,以及贮藏过程中溶解度、各蛋白含量的变化。结果表明:钙螯合盐能显著提高体系的稳定性,尤其是贮藏稳定性,随着螯合作用越高,稳定性越好。但同时也发现螯合能力大的盐可能会带来成胶、促进聚集等不良作用。
In a milk beverage system,proteins may easily loss their stability during processing and storage,causing quality deterioration.The presence of calcium-chelating salts（CCS） is good for dissociating casein micelles and can increase the release of casein to the aqueous phase,therefore resulting in improved stability.In order to understand the influence of different types of CCS on protein stability during beverage processing and storage,a stimulated model of formulate milk beverage was established and used to study the effects of four different types of CCS at four different concentrations on its turbidity,solubility,particle size distribution and caseins after heat treatment.Meanwhile,changes in the solubility and caseins of the system were tested during storage.The results showed that CCS improved the stability of milk beverage system,especially during storage.Higher chelating ability resulted in better stability.However,it was also found that salts with higher chelating ability may cause gelation and aggregation.
出处
《乳业科学与技术》
2012年第3期4-8,共5页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
钙螯合盐
乳饮料
稳定性
calcium-chelating salt
formulated milk beverage
stability
