Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream
Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream
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单硬脂酸甘油酯和吐温80对重组低脂奶油物理性质和稳定性的影响
DOI：
10.1007/s13594-015-0274-x
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发表时间：
2016-01
影响因子：
--
通讯作者：
Zhang Liebing
中科院分区：
文献类型：
--
作者：
Wu Shaozong;Wang Geng;Lu Zhang;Li Yan;Zhou Xilong;Chen Lintianxiang;Cao Jialu;Zhang Liebing
重组低脂乳膏（RLFDC）主要由无水乳脂和乳蛋白组成。RLFDC的主要优点是其成分易于储存和运输，而其最大的缺点是稳定性差。研究了单硬脂酸甘油（GMS）和山梨糖单油酸乙氧基酸酯（Tween 80）对脂肪含量为20%、蛋白质含量为2%的RLFDC的物理性能和稳定性的影响。根据液滴大小、表面蛋白浓度、ζ-电位和表观粘度评估物理性质；根据乳化率评价稳定性。结果表明，与对照样品相比，GMS和Tween 80可显著提高RLFDC的乳化稳定性。含GMS的RLFDC的乳化稳定性高度依赖于ζ-电位和表观粘度，这有助于静电排斥和分子间阻力。Tween 80对RLFDC成乳稳定性的影响与物理性质无关。
Recombined low-fat dairy cream (RLFDC) primarily comprises anhydrous milk fat and milk protein. The primary advantage of RLFDC is that its ingredients can be easily stored and transported, whereas its most notable disadvantage is poor stability. The effects of glycerol monostearate (GMS) or sorbitan monooleate ethoxylate (Tween 80) on the physical properties and stability of RLFDC (20% fat and 2% protein) were investigated in this study. Physical properties were evaluated according to droplet size, surface protein concentration, ζ-potential, and apparent viscosity; stability was assessed according to creaming rate. Results showed that GMS and Tween 80 could significantly increase the creaming stability of RLFDC compared with a control sample. The creaming stability of RLFDC with GMS highly depended on ζ-potential and apparent viscosity, which contributed to electrostatic repulsion and intermolecular resistance. The effect of Tween 80 on the creaming stability of RLFDC was independent of the physical properties.
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影响因子：
15.6
作者：
L. Pugnaloni;E. Dickinson;R. Ettelaie;A. Mackie;P. Wilde
通讯作者：
L. Pugnaloni;E. Dickinson;R. Ettelaie;A. Mackie;P. Wilde
影响因子：
8.1
作者：
Mao, Like;Calligaris, Sonia;Miao, Song
通讯作者：
Miao, Song
影响因子：
10.7
作者：
Jourdain, Laureline;Leser, Martin E.;Dickinson, Eric
通讯作者：
Dickinson, Eric
影响因子：
8.8
作者：
Liu, Liya;Zhao, Qiangzhong;Zhao, Mouming
通讯作者：
Zhao, Mouming
影响因子：
9.9
作者：
Mackie, AR;Gunning, AP;Morris, VJ
通讯作者：
Morris, VJ