羧甲基纤维素钠与几种胶体复配对双蛋白活性乳酸菌饮料稳定性的影响

Effect of Combination of CMC-Na and other Colloids on the Stability of an Active Lactobacillus Drink Containing Double Proteins

摘要:

研究了羧甲基纤维素钠(CMC-Na)分别与黄原胶、魔芋胶、瓜尔豆胶复配对双蛋白活性乳酸菌饮料稳定性的影响，结果表明，CMC-Na分别与黄原胶、魔芋胶复配时体系的稳定性较好，其中CMC-Na与黄原胶复配时，优化用量为CMC-Na 0.3%、黄原胶0.1%；CMC-Na与魔芋胶复配时，优化用量为CMC-Na 0.3%、魔芋胶0.15%；相较之下，优化用量的CMC-Na与魔芋胶复配时体系的稳定性最好；而CMC-Na与瓜尔豆胶复配不利于该体系的稳定。

Abstract:

The effect of combination of CMC-Na and other colloids (xanthan gum, konjac gum and guar gum) on the stability of an active lactobacillus drink (ALD) containing double proteins was studied. Among the examined combined colloids, the highest stability of ALD was achieved using the mixture of 0.3%CMC-Na and 0.1% xanthan gum, followed by the use of the mixture of 0.3% CMC-Na 0.15% konjac gum.