摘要
酸奶产品在长期存放过程中,由于体系的不稳定性,会出现结块、絮凝、分层等现象,主要原因是酸奶中的主要成分酪蛋白絮凝而使体系失稳。变性淀粉可用于酸奶产品中作为乳化稳定剂。在酸奶的低pH值条件下,变性淀粉吸附于酪蛋白上,产生的静电排斥作用和空间位阻作用而使体系稳定。本文综述了酪蛋白在酸奶体系中稳定的机理作用,以及所添加的变性淀粉发挥的作用并提出了展望,期望可以完善酸奶体系稳定性的认识,为乳化稳定剂的作用提供理论指导。
In the process of long-term storage of yogurt products,due to system instability,there will be lumps,flocculation,layered and so on,mainly because the main ingredient in yogurt which is casein will be flocculation leading to the system losing stability.Modified starch can be used as emulsion stabilizer in yoghurt products.Modified starch can be adsorbed on the casein,in the low pH value of the yoghurt conditions,which is producing electrostatic repulsion and steric effect and afterwards this can lead to system stability.This article reviews that the mechanism of action of stability of the casein is in the yoghurt products,and the added of modified starch is effecting in the yoghurt and will be making the prospect.Expect to improve the understanding of the stability of the system of yogurt products,which can be to provide the role of emulsion stabilizer for the theoretical guidance.
基金
山东大学科学和技术规划项目(201102037)
山东高校科技基金(J11LC12)
