摘要
植物蛋白饮料是一类营养丰富、色香味均适合中国消费者的产品,但它也是一个复杂的热力学不稳定体系,既有蛋白质形成的悬浊液,又有脂肪形成的乳浊液,还有以糖、无机盐形成的真溶液,贮藏时间稍长便有蛋白质沉淀和脂肪上浮。所以通过研究植物蛋白、油脂、乳化剂、多糖之间的相互作用,来制备稳定的植物蛋白油脂乳状液是制备稳定植物蛋白饮料的前提。本文主要综述了近年来国际上有关植物(核桃、杏仁、花生、椰子)蛋白乳状液稳定性的研究进展。
Vegetable protein beverage is a complex thermodynamic unstable system, which includes the suspension of protein, the emulsion of oil, and the true solution of sugar, inorganic salt formation. If the storage time is a bit long, the beverage would show protein precipitation and fat separation. However, vegetable protein beverage is a nutrient rich, excellent quality and reasonable price beverage. Therefore, study the interaction among plant protein, fat, emulsifier, polysaccharide is essential necessary for the preparation of stable emulsion. In this paper, the research progress of the interactions among plant （walnut, almond, peanut, coconut） protein, fat, polysaccharide for preparing emulsion are summarized.
出处
《中国食品添加剂》
CAS
北大核心
2014年第8期165-171,共7页
China Food Additives
关键词
植物蛋白
植物油脂
多糖
乳液
稳定性
vegetable protein
vegetable oil
polysaccharide
emulsion
stabilization
