酪蛋白胶粒

与CMC类似，当体系的pH小于5.2时，CMc也开始吸附在酪蛋白胶粒表面，提供空间位阻作用和静电排斥作用从而稳定酪蛋白胶粒。

CMc can also adsorb on the surface of casein particles and provide steric repulsion and electrostatic repulsion to stabilize the casein particles when pH of CMc / casein micelle mixture is at and below 5.2 .

CMC可用于酸性乳体系中作为稳定剂，对其在酸性条件下与酪蛋白胶粒的作用进行研究，将对实际应用具有一定的指导意义。

CMC can be used in acidified milk drinks as stabilizer . It will be useful for this application to study the interaction between CMC and casein micelles at low pH.

酪蛋白胶粒表面稳定剂吸附量随着稳定剂添加量的增加而增多，zeta值减小。

Stabilizer surface adsorption of casein colloidal particle increased with the increase of adding amount of stabilizer and zeta potential reduced .

此外，CFG也不像CMC和CMc一样能吸附在酪蛋白胶粒上提供静电排斥效应和空间位阻效应，其不能作为酸性乳饮料的稳定剂。

In addition , CFG can not adsorb on the casein particles and provide steric repulsion and electrostatic repulsion as CMC and CMc . CFG can not be used as a stabilizer of acidified milk drinks .

乳中酪蛋白胶粒的扩散双电层及稳定性

Diffuse Double Layer of Casein Micelles and Stability in Milk