%0 Journal Article
%T 新型速溶型钙增强剂的制备和稳定性研究
%A 胡锦华
%A 陆计萍
%A 文丽杰
%A 周玥
%A 周鹏
%J 食品与生物技术学报
%D 2016
%R 10.3969/j.issn.1673-1689.2016.11.009
%X 研究了一种由浓缩乳蛋白粉（Milk Protein Concentration Powders，MPC Powders）和难溶性钙盐制备得到的新型钙增强剂（Ca-MPC），通过激光共聚焦扫描显微镜、ζ-电位等表征手段证实了此钙增强剂是蛋白质和难溶性钙盐通过分子间弱相互作用形成的复合物，并进一步分析了蛋白质的不同组分与钙盐之间相互作用的差异性。另外，对此类钙增强剂在纯水和蛋白溶液中的分散稳定性进行了考察，结果表明，该钙增强剂在水溶液和蛋白溶液中的悬浮稳定性都有所改善，可作为良好的食品外源性钙补充剂。</br>A new calcium-fortifier（Ca-MPC） prepared from milk protein concentration（MPC） powders and insoluble calcium salts was characterized by confocal laser scanning microscopes and ζ-potential. It was confirmed as the complex of protein and calcium particles. The formation of Ca-MPC was driven by the weak molecular interactions. The differential interaction between protein and calcium particles was further investigated. An improvement on the suspension stability of Ca-MPC was observed when dispersed either in DI-water or protein solution，implying the industrial application as a good resource of calcium-fortifier
%K 浓缩乳蛋白 碳酸钙 羟基磷灰石 磷酸三钙 分子间相互作用&lt
%K /br&gt
%K milk protein concentration
%K calcium carbonate
%K hydroxyapatite
%K tricalcium phosphate
%K molecular interaction
%U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201611009&flag=1