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首页> 外文期刊>Australian Journal of Dairy Technology >Effect of gellan gum on the stability and physical properties of acidified milk protein solutions
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Effect of gellan gum on the stability and physical properties of acidified milk protein solutions

机译：吉兰糖胶对酸化乳蛋白溶液稳定性和物理性质的影响

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摘要

The influence of gellan gum on the flow behavior, particle size distribution, microstructure, surface tension and phase separation of a fat-free fermented dairy drink, as a suspension of protein particles, was studied. Proteins were present as large aggregated particles produced by mixing, diluting and homogenising a milk protein gel. In the absence of gellan, sedimentation occurred. Gellan caused a significant decrease in sedimentation but the phase behavior was altered and a syneresis process was observed. The size of the protein particles increased and their size distribution was affected by the gellan. Microstructure observations along with particle size analysis indicated that the associative phase behavior of gellan and caseins occurred due to aggregative interactions between gellan and protein particles. Also, flow behavior measurements indicated that a weak gel structure was created in the solution due to the presence of gellan gum. The temperature used for hydration of the hydrocolloid changed the shape and rheological behavior of the proteins and the consistency index of the gellan-free solution decreased as the temperature was increased. However, the opposite trend was observed at low concentration (0.01%) of gellan. At higher concentrations (0.03% and 0.05%), the consistency index was highest for the hydration temperature of 80 degrees C.
机译：研究了吉兰糖胶对作为蛋白质颗粒悬浮液的无脂发酵乳饮料的流动行为，粒度分布，微观结构，表面张力和相分离的影响。蛋白质以通过混合，稀释和均质乳蛋白凝胶产生的大聚集颗粒的形式存在。在不存在结冷胶的情况下，发生沉淀。结冷层使沉降显着减少，但相行为发生了变化，并观察到脱水收缩过程。蛋白质颗粒的大小增加，并且其大小分布受结冷胶的影响。微观结构观察和粒度分析表明，结冷胶和酪蛋白的缔合相行为是由于结冷胶和蛋白质颗粒之间的聚集相互作用而发生的。另外，流动行为测量表明由于存在结冷胶的存在，在溶液中产生了弱的凝胶结构。用于水胶体水合的温度改变了蛋白质的形状和流变行为，无结冷胶溶液的稠度指数随着温度的升高而降低。但是，在低浓度（0.01％）的结冷胶中观察到相反的趋势。在较高的浓度（0.03％和0.05％）下，水合温度为80摄氏度时，稠度指数最高。

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