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5. INFLUENCE OF HOMOGENIZATION AND PROTEIN COMPOSITION ON THE STABILITY OF ACIDIFIED MILK DRINKS

INFLUENCE OF HOMOGENIZATION AND PROTEIN COMPOSITION ON THE STABILITY OF ACIDIFIED MILK DRINKS

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：cainong_111

【摘 要】

：

Acidified milk drinks could be stabilized by carboxymethylcellulose (CMC).CMC adsorbs onto casein proteins by electrostatic force and prevents their aggregation by steric hindrance at low pH.The non-a

【作 者】

：

Baiqiao Du Ping Chen Jianjun Zhou Hongbin Zhang 

【机 构】

：

Shanghai Jiao Tong University, Shanghai, 200240,CHINA

【出 处】

：

第十四届世界食品科技大会

【发表日期】

：

2008年1期

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　　Acidified milk drinks could be stabilized by carboxymethylcellulose (CMC).CMC adsorbs onto casein proteins by electrostatic force and prevents their aggregation by steric hindrance at low pH.The non-adsorbed CMC increases the viscosity of acidified milk drinks and contributes to the stability.

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