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乳蛋白对冰淇淋体系稳定性的作用机制

  • 井琳 ,
  • 刘建福 ,
  • 刘爱国 ,
  • 李曼 ,
  • 冯哲瀚 ,
  • 李睿 ,
  • 曲睿晶
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  • 1(天津商业大学 生物技术与食品科学学院,天津,300134)
    2(天津市食品生物技术重点实验室,天津,300134)
    3(天津海河乳品有限公司,天津,300300)
第一作者:硕士研究生(曲睿晶讲师为通信作者,E-mail:ruijingqu@126.com)

收稿日期: 2024-01-30

  修回日期: 2024-03-19

  网络出版日期: 2024-08-02

Mechanism of milk protein on stability of ice cream system

  • JING Lin ,
  • LIU Jianfu ,
  • LIU Aiguo ,
  • LI Man ,
  • FENG Zhehan ,
  • LI Rui ,
  • QU Ruijing
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  • 1(College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China)
    2(Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China)
    3(Tianjin Haihe Dairy Co.Ltd., Tianjin 300300, China)

Received date: 2024-01-30

  Revised date: 2024-03-19

  Online published: 2024-08-02

摘要

冰淇淋是一类固-液-气三相共存的复杂胶体体系,具有热力学不稳定性,在贮存过程中会发生一系列物理化学变化,从而引起冰晶粗化、基质水分流失以及空气分散不均匀等现象,进而导致冰淇淋质量下降。因此,如何提高冰淇淋体系的稳定性是食品工业中亟待解决的问题。乳蛋白是一种天然动物蛋白,在冰淇淋体系中可作为乳化剂和稳定剂,通过与油脂、多糖等产生分子间相互作用增加吸附膜黏度、静电斥力和空间位阻等,从而防止液滴聚集,达到改善冰淇淋稳定性的目的。该文概述冰淇淋体系的结构特点和形成机制,总结其存在的稳定性问题,重点分析乳蛋白在冰淇淋的油-水界面、气泡界面和连续相的行为特征及其对稳定性的影响,以期为乳蛋白在冰淇淋体系中的加工及应用提供理论依据。

本文引用格式

井琳 , 刘建福 , 刘爱国 , 李曼 , 冯哲瀚 , 李睿 , 曲睿晶 . 乳蛋白对冰淇淋体系稳定性的作用机制[J]. 食品与发酵工业, 2024 , 50(13) : 359 -366 . DOI: 10.13995/j.cnki.11-1802/ts.038768

Abstract

Ice cream is a kind of complex colloidal system of solid-liquid-gas three-phase coexistence with thermodynamic instability.A series of physical and chemical changes occur during the storage stage, leading to ice crystal coarsening, water loss in the matrix and uneven air dispersion, which consequently lead to ice cream decline.Therefore, how to improve the stability of the ice cream system is an urgent problem to be solved in the food industry.Milk protein is a kind of natural animal protein, which can be used as an emulsifier and stabilizer in ice cream systems, preventing droplets from aggregating through intermolecular interaction with oil and polysaccharide, adsorption film viscosity, electrostatic repulsion, and steric hindrance.Thus, the stability of ice cream was improved.The structural characteristics and formation mechanism of the ice cream system were summarized.Then the behavior characteristics of milk protein in the oil-water interface, bubble interface, and continuous phase of ice cream as well as its influence on stability were discussed to provide a theoretical basis for the processing and application of milk protein in the ice cream system.

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