作　　者： ; ; ; ;

机构地区： 华南理工大学食品与生物工程学院

出　　处： 《食品与发酵工业》 2004年第3期42-46,共5页

摘　　要： 研究了不同pH值条件下瓜尔豆胶对大豆分离蛋白乳浊液乳析稳定性和絮凝稳定性的影响。研究结果表明 ,在瓜尔豆胶浓度低于 0 0 4%时 ,随着瓜尔豆胶浓度的增加 ,乳浊液的稳定性逐渐增加。当多糖浓度高于 0 0 4%时 ,液滴发生排斥絮凝 ,体系的稳定性急剧下降 ,更高浓度的瓜尔豆胶因与乳浊液液滴间的热力学不相容性而导致体系发生各向同性和各向异性相分离。 Effects of guar gum on creaming and depletion flocculation stabilities of emulsions stabilized by soy protein isolates at different pH values were studied,and results were as follows:When guar gum concentrations were lower than 0.04%,creaming and depletion flocculation stabilities increased with polysaccharide concentration increasing.Depletion flocculation and creaming increased when Polysaccharide concentrations higher than 0.04%,and more higher guar gum concentrations resulted in isotropic and anisotropic phase separation due to polysaccharide molecular incompatible with emulsion droplets.

关 键 词： 瓜尔豆胶 大豆分离蛋白 乳浊液 稳定性 排斥絮凝

领　　域： [轻工技术与工程] [轻工技术与工程]