摘要
卡拉胶是中性液态乳制品稳定剂中不可或缺的亲水胶体,为了提高卡拉胶的筛选效率和应用的安全性,并找到一套行之有效的卡拉胶评价方法,本研究以基础调制乳产品作为载体,利用马尔文粒径仪为主要分析工具,通过考察不同因素对卡拉胶与酪蛋白作用效果的影响,分析卡拉胶与酪蛋白的作用机理,找出影响二者作用的关键因素;通过分析卡拉胶的关键指标与应用数据之间的联系,建立中性液态乳制品中卡拉胶的筛选和评价方法。研究结果表明,蛋白表面电位、蛋白中的钙离子及卡拉胶的硫酸酯基含量和凝胶性质是影响卡拉胶与酪蛋白作用的关键因素;结合卡拉胶的硫酸酯基含量的高低和凝胶强度的大小可以判定卡拉胶与酪蛋白作用效果的强弱。最终建立的中性液态乳制品中卡拉胶的筛选与评价方法是:2%浓度的冻力值大于100bloom g,硫酸酯基含量为19.00%~22.00%的卡拉胶,与蛋白结合作用最强,但应用于产品的凝胶风险也最大,不宜使用;2%浓度的冻力值小于10bloom g,硫酸酯基含量大于19.00%的卡拉胶,与蛋白几乎无作用;2%浓度的冻力值为40~800bloom g,硫酸酯基含量为12.00%~18.00%的卡拉胶和2%浓度的冻力值为10~40bloom g,硫酸酯基含量为23.00%~30.00%的卡拉胶,与酪蛋白作用较好,且凝胶风险最低,最宜在中性液态乳制品中使用。
Carrageenan is an essential hydrophilic colloid in neutral liquid dairy products stabilizer.This study aimed to improve the screening efficiency and application safety of carrageenan,and acquire an effective evaluation method of carrageenan.In this thesis,taking the modified milk as the carriers,the interaction mechanism between carrageenan and casein was studied and the critical factors were found by exploring the influence of different factors on the effect of carrageenan and casein.A screening and evaluation method for carrageenan in neutral liquid dairy products was established by analyzing the relationship between the critical indicators and application data.Marvin particle size meter was the main analysis tool in this study.The result indicated that the surface potential and calcium ion of casein,the sulfate radical content and gel property of carrageenan were the critical factors.The interaction effect of carrageenan and casein can be determined by the sulfate radical content and gel property of carrageenan.The screening and evaluation method for carrageenan in neutral liquid dairy products was summarized.The carrageenan with frozen force value above 100 bloom g in 2%concentration and sulfate radical content between 19.00%and 22.00%has the strongest interaction effect with casein,but also has the greatest risk of causing the product to form gel,so it should not be used.The carrageenan with frozen force value below 10 bloom g in 2%concentration and sulfate radical content above 19.00%almost has no effect with casein.The carrageenan with frozen force value between 40 and 800 bloom g in 2%concentration and sulfate radical content between 12.00%and 18.00%,or the carrageenan with frozen force value between 10 and 40 bloom g in 2%concentration and sulfate radical content between 23.00%and 30.00%has the expected effect with casein,and also has the lowest risk of causing the product to form gel,which is the best for applying to neutral liquid dairy product.
作者
董晓
吕广
王姣姣
DONG Xiao;LüGuang;WANG Jiao-jiao(Hebei Brothers Ilong Food Technology Co.,Ltd.,Shijiazhuang 050800)
出处
《中国食品添加剂》
CAS
2020年第10期69-76,共8页
China Food Additives
关键词
卡拉胶
酪蛋白
作用机理
粒径
评价方法
中性液态乳制品
carrageenan
casein
interaction mechanism
particle size
evaluation method
neutral liquid dairy product
