中文摘要：

利用相体积法绘制魔芋胶与脱脂乳蛋白混合体系的相图,并研究不同质量分数0%、0.025%、0.05%的κ-卡拉胶对混合液质量分数11%脱脂乳粉、0.35%魔芋胶、12%蔗糖相分离行为及流变学特性的影响。结果表明：κ-卡拉胶宏观上能有效地抑制混合体系相分离的产生;流变行为表明所有样液均呈现假塑性,κ-卡拉胶添加量增加使体系的假塑性增强,滞后环面积增加;频率扫描结果显示未添加κ-卡拉胶的样品体系呈现流体特征,添加κ-卡拉胶的样品体系均表现为弱凝胶特性。同时,加入κ-卡拉胶体系的动态模量随频率变化的稳定性大大增强。

英文摘要：

The phase diagram of milk protein/kofljac gum systems was investigated to understand the behavior of both components, and the effect of K-carrageenan （0, 0.025% and 0.05%） on phase separation system between 11% skim milk power and 0.35% kofljac gum with 12% sucrose was studied. All systems investigated showed shear thinning. Samples without κ-carrageenan exhibited theological behavior, whereas others contained κ-carrageenan performed weak gel behavior, in which the macroscopic phase separation was effectively inhibited. Furthermore, κ-carrageenan increased the pseudoplastic behavior and the area of reverse circles and also greatly enhanced the stability of mixtures against the variation with frequency.