摘要
防龋齿口香糖常用糖醇类成分(木糖醇、山梨醇、甘露醇)及热加工条件等对酪蛋白磷酸肽(CPPs)延缓磷酸钙沉淀形成能力的影响进行研究。研究表明温度在100℃以下时,对CPPs延缓磷酸钙沉淀的能力没有太大的影响。当浓度在2%～14%范围内,甘露醇对CPPs延缓磷酸钙沉淀的能力有增强作用;山梨醇对CPPs延缓磷酸钙沉淀的能力有减弱作用;而木糖醇在浓度小于6%时对CPPs延缓磷酸钙沉淀的能力有增强作用,大于6%有减弱作用。
In this paper, the effects of ingredient of polyols （xylitol, sorbitol, mannitol） in prevention chewing gum caries and heating conditions of the chewing gum processing on the capability of CPPs postponing calcium phosphate depositing were studied. The results of study showed that it is not effective on the capability of CPPs postponing calcium phosphate depositing when the temperatttre is lower than 100℃. When the CPPs concentration is within 2%-14%, the capability of CPPs postponing calcium phosphate depositing is enhanced along with the increase of mannitol concentration, and weekened along with the increase of sorbitol concentration, and also enhanced when concentration of xylitol is lower than 6% and also weekened when the concentration is higher than 6%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第4期55-58,共4页
Food Science
基金
天津市重大科技攻关项目(033121011)
关键词
酪蛋白磷酸肽
口香糖
糖醇
延缓磷酸钙沉淀
casein phosphopetides（CPPs）
chewing gum
polyols
postponing calcium phosphate depositing
