可溶性大豆多糖对发酵乳饮料稳定性的影响研究
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- 英文论文题名：The Stability of Fermentative Milk Beverage Prepared with Soybean Soluble Polysaccharide
- 论文作者：李小林 ; 项碧华
- 英文论文作者：LI Xiao-Lin ; XIANG Bi-Hua ; Guangzhou Fofiber Biological Industry Co. ; LTD
- 年：2016
- 作者机构：广州华汇生物实业有限公司;
- 论文关键词：可溶性大豆多糖 ; 发酵乳饮料 ; 稳定性
- 英文论文关键词：Soybean Soluble Polysaccharide ; fermentative milk beverage ; stability
- 会议召开时间：2016-12-12
- 会议录名称：“健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会论文集
- 语种：中文
- 分类号：TS275.4
- 学会代码：GYSP
- 会议名称：“健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会
- 会议地点：中国广东广州
- 主办单位：广东省食品学会
- 学会名称：广东省食品学会
- 页数：5
- 文件大小：333k
- 原文格式：O
- 会议级别：全国
摘要
口感粘稠以及蛋白质沉淀的问题一直制约着酸性乳饮料产品的生产和研发,可溶性大豆多糖是从大豆中提取的一种新型纯天然的食品乳化稳定剂,由于它的特殊结构使其具有优越的耐酸碱、耐热、耐盐性能,能明显提高蛋白质的热稳定性。本文以可溶性大豆多糖为稳定剂制备发酵乳饮料,通过测定发酵乳饮料的离心沉淀率、稳定系数以及粒径分布作为评价产品稳定性的指标,研究了可溶性大豆多糖对发酵乳饮料稳定性的影响。结果表明,添加0.5%的大豆多糖比添加0.5%的其他乳化稳定剂对发酵乳饮料更具良好的稳定性,而在pH3.8左右,大豆多糖的稳定效果最佳,并且营养强化钙离子的添加并不会影响大豆多糖良好的稳定效果,可溶性大豆多糖在饮料行业上具有深远的应用潜力。
The problem about the taste of thick and protein precipitation always restricts the research and development of the acid milk beverage,SSPS is a new kind of natural food emulsion stabilizer extracted from soybean.As its special structure makes it have excellent resistance to acid,alkali,heat and salt,it also significantly improves the thermal stability of the protein.The effect of stability in processing fermentative milk beverage prepared with SSPS was studied.The precipitation quantity,the stability coefficient and the particle size distribution of fermentative milk beverage were determined as index of stability.And the result showed that the stability of fermentative milk beverage prepared with 0.5% SSPS was much better than prepared with 0.5% the other kinds of emulsion stabilizer,and SSPS presented the best stability at pH 3.8.In addition,SSPS showed a good stability in the presence of CaCl_2(≤20 mmol/L).SSPS has far reaching application potential in beverage industry.
The problem about the taste of thick and protein precipitation always restricts the research and development of the acid milk beverage,SSPS is a new kind of natural food emulsion stabilizer extracted from soybean.As its special structure makes it have excellent resistance to acid,alkali,heat and salt,it also significantly improves the thermal stability of the protein.The effect of stability in processing fermentative milk beverage prepared with SSPS was studied.The precipitation quantity,the stability coefficient and the particle size distribution of fermentative milk beverage were determined as index of stability.And the result showed that the stability of fermentative milk beverage prepared with 0.5% SSPS was much better than prepared with 0.5% the other kinds of emulsion stabilizer,and SSPS presented the best stability at pH 3.8.In addition,SSPS showed a good stability in the presence of CaCl_2(≤20 mmol/L).SSPS has far reaching application potential in beverage industry.
引文
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[6]曾令平,常忠义,高红亮.水溶性大豆多糖和果胶作为酸性乳饮料稳定剂的研究[J].中国乳品工业,2008,11(36):25-28.
[7]Nakamura A,Maeda H,Corredig M.Influence of heating on Oil-in-water Emulsions Prepared with Soybean Soluble Polysaccharide[J].Journal of Agricultural and Food chemistry.2007,55:502-509.
[8]Roudsari M,Nakamura A,Smith A,et al.Stabilizing behavior of soy soluble polysaccharide or high methoxyl pectin in soy protein isolate emulisions at low pH.[J].Journal of Agricultural and Food chemistry.2006,54:1434-1441.
[9]朱丽娜,张立永,张敏,等.可溶性大豆多糖在酸性乳饮料中的应用[J].中国乳品工业,2009(4):33.35
[10]王联结.酪蛋白一级结构特征及酪蛋白胶粒新模型[J].山西师范大学报(自然科学版),1997,11(4):57-61.
[11]张和平.乳中酪蛋白胶粒的形成及其结构[J].中国乳品工业,1991,19(5):235-239.
[12]张静.酸性果乳稳定性和酸性条件下牛乳蛋白稳定性的研究[D].咸阳:西北农林科技大学,2004.
[13]张燕.果胶在发酵型酸性乳饮料中的应用fJ].食品与发酵工业,2002,28(12):45-47.
[2]李小林,孙晓燕.大豆多糖的功能特性及应用[N].中国食品质量报,2009-10-24(6).
[3]MAEDA H.Soluble Soybean Polysaccharides[M].Handbook of Hydro Colloids,1998:310-320.
[4]Nakamura A,Furuta H,Maeda H,et al.Analysis of Structural Components and Molecular Construction of Soybean Soluble Polysaccharides by Stepwise Enzymatic Degradation[J].Bioscience,Biotechnology,and Bio-chemistry,2001,65:2249-2258.
[5]Tuinier R,Polin C,et al.Electrosorption of pectin onto casinmicelles[J].Biomacro molecules,2002,3(3):632-638.
[6]曾令平,常忠义,高红亮.水溶性大豆多糖和果胶作为酸性乳饮料稳定剂的研究[J].中国乳品工业,2008,11(36):25-28.
[7]Nakamura A,Maeda H,Corredig M.Influence of heating on Oil-in-water Emulsions Prepared with Soybean Soluble Polysaccharide[J].Journal of Agricultural and Food chemistry.2007,55:502-509.
[8]Roudsari M,Nakamura A,Smith A,et al.Stabilizing behavior of soy soluble polysaccharide or high methoxyl pectin in soy protein isolate emulisions at low pH.[J].Journal of Agricultural and Food chemistry.2006,54:1434-1441.
[9]朱丽娜,张立永,张敏,等.可溶性大豆多糖在酸性乳饮料中的应用[J].中国乳品工业,2009(4):33.35
[10]王联结.酪蛋白一级结构特征及酪蛋白胶粒新模型[J].山西师范大学报(自然科学版),1997,11(4):57-61.
[11]张和平.乳中酪蛋白胶粒的形成及其结构[J].中国乳品工业,1991,19(5):235-239.
[12]张静.酸性果乳稳定性和酸性条件下牛乳蛋白稳定性的研究[D].咸阳:西北农林科技大学,2004.
[13]张燕.果胶在发酵型酸性乳饮料中的应用fJ].食品与发酵工业,2002,28(12):45-47.