CAJ | 학술논문

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。
산내산품재장기존방과정중,유우체계적불은정성,회출현결괴、서응、분층등현상,주요원인시산내중적주요성분락단백서응이사체계실은。변성정분가용우산내산품중작위유화은정제。재산내적저pH치조건하,변성정분흡부우락단백상,산생적정전배척작용화공간위조작용이사체계은정。본문종술료락단백재산내체계중은정적궤리작용,이급소첨가적변성정분발휘적작용병제출료전망,기망가이완선산내체계은정성적인식,위유화은정제적작용제공이론지도。
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.