CAJ | 학술논문

研究冻融处理对乳清分离蛋白-葡聚糖接枝产物乳液稳定性的影响。颗粒尺寸数据结果表明，以接枝产物为基质的乳液冻融稳定性得到明显改善；表观形态和微观结构的测定进一步印证这一现象。ξ-电位的测定结果说明电荷不是决定接枝产物乳液体系稳定性的主要因素。这可能是由于接枝物在油滴表面形成的界面膜相对较厚，使得低温条件下的固体脂肪颗粒很难渗透和破坏界面膜，有效抑制低温状态下油滴之间的聚结和絮凝，从而改善乳液冻融稳定性。
연구동융처리대유청분리단백-포취당접지산물유액은정성적영향。과립척촌수거결과표명，이접지산물위기질적유액동융은정성득도명현개선；표관형태화미관결구적측정진일보인증저일현상。ξ-전위적측정결과설명전하불시결정접지산물유액체계은정성적주요인소。저가능시유우접지물재유적표면형성적계면막상대교후，사득저온조건하적고체지방과립흔난삼투화파배계면막，유효억제저온상태하유적지간적취결화서응，종이개선유액동융은정성。
Effect of freeze-thaw treatment on the stability of oil-in-water emulsions stabilized by whey protein isolate-dextran conjugate was investigated. The measurement of particle size showed that emulsion stabilized by the conjugate had much better freeze-thaw stability when compared to the WPI or WPI-dextran mixture under similar conditions. Meanwhile,the phenomenon was further confirmed by the visible photo and microstructure of emulsions. The charge is not the main factorwhich decides the stability of the emulsion system after theξ-potential analysis. In the conjugate-stabilized emulsions, hydrophobic protein moiety firmly attached to the oil droplet surface and the bulky hydrophilic part of covalently linked polysaccharide highly oriented to the water phase,which was supposed to provide a thick stabilizing layer to inhibit the coalescence of the oil droplets in the low temperature condition.