单甘酯对牛乳体系稳定性影响机理的研究-食品科学.pdf

※基础研究 食品科学 2009, Vol. 30, No. 23 123 赵正涛，李全阳* ，杨 倩，邹明辉 ( 山东农业大学食品科学与工程学院，山东泰安 271000) 为研究乳化剂增强牛乳稳定性的作用机理，在牛乳中添加不同量的单甘酯，测定样品的稳定性、黏度、 粒径大小，Zeta 电势及表面张力的变化规律。结果显示，随着添加量的增加，牛乳的稳定性会逐渐增强，粒径 会逐渐减小，黏度值逐渐增大，表面张力值逐渐减小。初步认为，单甘酯的最有效添加量为0.085% 左右。单甘 酯的添加量小于该理论值时，在乳化过程中，单甘酯分子与蛋白质分子竞争参与乳脂肪球膜的构成，体系的Zeta 电势值增大；当单甘酯添加量大于该值时，过剩的单甘酯分子会相互聚集形成胶束，使得体系的Zeta 电势值降低。 单甘酯；牛乳；稳定性；Z e t a 电势 Stabilizing Mechanism of Monoglyceride to Milk System ZHAO Zheng-tao ，LI Quan-yang* ，YANG Qian ，ZOU Ming-hui (College of Food Science and Engineering, Shandong Agricultural University, Taian 271000, China) Abstract ：In order to probe into influence mechanism of monoglyceride to the stability of milk, the change laws of sample stability, viscosity, particle size distribution，Zeta potential and surface tension were first measured after different amount of monoglycerid were added to raw milk and the effect mechanism was explored. The result showed that the stability of milk and viscosity increased, the particle size decreased gradually with the increase of adding amount. The most effective adding amount of monoglycerid was 0.085%. When adding amount of monoglycerid was less than 0.085%, monoglycerid molecules competed with protein molecules to participate in the form of milk fat membranes, which increased the Zeta potential of milk. The preliminary view suggested that when adding amount of monoglycerid was more than 0.085%, superfluous monoglycerid molecules assembled and formed micelles, Zeta potential values decreased. Key words ：monoglycerid ；milk ；stability ；Zeta potential 中图分类号：TS202.3 文献标识码：A 文章编号：1002-6630(2009)23-0123-04 近年来我国乳品市场由原来的迅速扩张进入现在的 能够从胶体粒子的微观带电特性说明胶体的稳定性[ 2 ] 。 调整提高