α-乳白蛋白稳定乳液的聚结稳定性

Coalescence stability of alpha-lactalbumin-stabilised emulsion.

作者信息

Leman J, Dolgań T

机构信息

Institute of Food Biotechnology, University Of Warmia and Mazury, 10-759 Olsztyn, Poland.

出版信息

Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet. 2001;66(3b):581-4.

PMID:15954658

Abstract

The effects of acidity (pH 5.0 to 7.0) and protein concentration (0.5 to 2.0%) on coalescence stability of o/w emulsion stabilised by alpha-lactalbumin (alpha-La), that was salted out from rennet whey with 7% NaCl at pH 2.0, were studied Irrespective of pH and alpha-La concentration, the Sauter diameter (D(vs)) of an oil droplet was found to increase on storing the emulsion for 4 h at room temperature and the conditions preventing from creaming and accelerating destabilisation of the emulsion. The effect of pH on emulsion coalescence stability was greater than that of protein concentration.

摘要

研究了酸度（pH 5.0至7.0）和蛋白质浓度（0.5至2.0%）对由α-乳白蛋白（α-La）稳定的水包油型乳液聚结稳定性的影响，该α-乳白蛋白是在pH 2.0条件下用7% NaCl从凝乳酶乳清中盐析出来的。无论pH值和α-La浓度如何，发现油滴的索特直径（D(vs)）在室温下将乳液储存4小时以及在防止乳液分层和加速其不稳定的条件下会增大。pH对乳液聚结稳定性的影响大于蛋白质浓度的影响。