【摘要】 本文以β──环糊精与酪蛋白乳化能力及乳化稳定性的关系为研究内容，并且探讨了工艺操作条件的影响。在酪蛋白乳化体系中加入β──环糊精，可以使两者之间形成包接复合物。与未加入β──环糊精的酪蛋白乳化体系相比，在实验条件下，其乳化能力及乳化稳定性均表现出明显改善。实验结果显示，β──环糊精与酪蛋白浓度比１．０及ｐＨ９．０为较优工艺操作条件。这一结果为开拓β──环糊精在食品加工中的应用范围提供了实验依据，对改善某些种类产品的感官及质地具有应用价值。更多还原

【Abstract】 This article studied the relation between β-cyclodextrin (β-CD) and theemulsifying capacity and stability of casein, and the influences of processing factors . Theaddition of β-CD in emulsifying system leads to the formation of inclusion complexes of β-CD-casein. And. therefore, It enhances obviously the emulsifying properties compared with the system without addition of β-CD under the experiment conditions. The results showedthat the optimum technological condition is:[β-CD]/ [casein]. 1. 0 and pH 9. 0. This studygives the experimental support for foe application development of β-CD in food processesand textural improvement.更多还原