【作者】 程小华； 孟岳成；

【Author】 CHENG Xiao-hua MENG Yue-cheng (College of Food,Biological Engineering Zhejiang Gongshang University,Hangzhou 310035)

【机构】 浙江工商大学食品、生物与环境工程学院；

【摘要】 本文应用激光共聚焦显微镜研究了结冷胶的微观结构,阳离子对结冷胶微观结构的影响及结冷胶对酸性乳饮料中酪蛋白-多糖的微观结合的影响。研究表明含10mM CaCl₂, 0．006～0．01%浓度的结冷胶体系呈现弱凝胶网络结构；Ca²⁺、K⁺对结冷胶的微观结构影响类似,但是要达到最大的网络密集度,所需的 K⁺浓度是 Ca²⁺的25倍；加入酸性乳饮料中的 CMC 通过吸附在酪蛋白的周围,形成带负电的酪蛋白-CMC 复合物,由此产生静电排斥作用而抑制酪蛋白的凝聚而稳定乳蛋白；而在乳饮料中继续加入结冷胶,会引起酪蛋白微粒发生聚集,并将酪蛋颗粒包裹在结冷胶形成的网络中,从而引起乳体系的不稳定。更多还原

【Abstract】 Applying confocal scanning laser microscopy,the effect of cation on the microstructure of gellan and effect of gellan on the microstructure of casein-polysaccharides in acid milk drinks were studied.The results showed that 0.006～0.01% gellan systems in 10mM CaCl₂ could form weak gel network;Ca²⁺and K⁺ had the similar influence on gellan’s microstructure.But to achieve the maximal network denseness,K⁺ concentration is as much as 25 times that of Ca²⁺.CMC was adsorbed on the surface of the casein forming negatively charged casein-CMC complexes,which prevented casein aggregation via electrostatic repulsion in acid milk drinks.Then we keep adding gellan to drinks,which resulted in casein particles aggregate and gathered casein particles in network forming by gellan.Ultimately it causeded instability of acid milk system.更多还原