HEAT-STABILITY OF OIL-IN-WATER EMULSIONS CONTAINING MILK-PROTEINS - EFFECT OF IONIC-STRENGTH AND PH

被引：97

作者：

HUNT, JA ^{[1
]}

DALGLEISH, DG ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH,ON N1G 2W1,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 05期

关键词：

EMULSION; WHEY-PROTEIN ISOLATE; HEAT STABILITY; CASEIN; OIL-IN-WATER;

D O I：

10.1111/j.1365-2621.1995.tb06306.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Emulsions (20 wt% soybean oil; 2 wt% protein) made with caseinate at pH 7 and with whey protein isolate (WPI) at pH 7 and 3 were stable to heating at 90 and 121 degrees C. WPI emulsions destabilized at pH values between 3.5 and 4.0. In the presence of KCl (12.5-200 mM), large particles were formed in WPI emulsions at pH 3 and the emulsions were viscous. At pH 7, moderate concentrations of KCl decreased the heat stability and gels were formed. KCl had less effect on WPI emulsions made at pH 3. Combining the emulsions with caseinate allowed some control of the heat-induced gelation.

引用

页码：1120 / &

共 16 条

[1]

Dickinson E., 1994, COLLOID SURFACE B, V3, P1, DOI 10.1016/0927-7765(93)01116-9

[2] Competitive adsorption in oil-in-water emulsions containing alpha-lactalbumin and beta-lactoglobulin [J].