The emulsifying properties of commercial milk protein products in simple oil-in-water emulsions and in a model food system
The emulsifying properties of commercial milk protein products in simple oil-in-water emulsions and in a model food system
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DOI：
10.1111/j.1365-2621.2000.tb09396.x
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发表时间：
2000-09-01
影响因子：
3.9
通讯作者：
Hirst, RL
中科院分区：
文献类型：
--
作者：
Euston, SR;Hirst, RL
对六种市售乳蛋白产品的乳化特性进行了研究。根据产品中是否含有聚集的酪蛋白或无序的蛋白质（酪蛋白或乳清蛋白），将产品分为两组。无序蛋白质比聚集蛋白质具有更大的乳化能力。聚集蛋白在解离缓冲液中的分散提高了乳化能力。在简单的水包油乳液与模型咖啡增白剂配方中的乳液性质的比较表明，聚集的蛋白质的较低的乳化能力可以由其他成分部分补偿。
The emulsifying properties of six commercial milk protein products were studied. The products were separated into one of two groups depending on whether they contained aggregated (mf cellar) casein or disordered protein (casein or whey protein). Disordered proteins had a greater emulsifying ability than aggregated proteins. Dispersion of aggregated protein in dissociating buffer improved the emulsifying ability. Comparison of emulsion properties in simple oil-in-water emulsions with those in a model coffee whitener formulation showed that the lower emulsifying ability of aggregated protein could be partially compensated by other ingredients.