乳化盐强化对乳蛋白浓缩物加工性质的影响

孙颜君

doi:10.13386/j.issn1002-0306.2016.06.025

乳化盐强化对乳蛋白浓缩物加工性质的影响

孙颜君

Effect of emulsifying salts modification on the functionality of milk protein concentrate

SUN Yan-jun

摘要

摘要: 研究乳化盐强化对乳蛋白浓缩物85（MPC85）基本成分、粒径、溶解性和表面疏水性（H0）以及蛋白分子量的影响。结果表明,柠檬酸钠（SCS）单独使用或者与焦磷酸钠（SPP）复配均能够显著改变MPC85的粒径和溶解性,且缩短了达到稳定粒径和溶解性所需要的时间（p<0.05）。其中,单独使用SCS可使得MPC85粒径由31.37μm降低至20.67μm,达到稳定粒径值的时间缩短至360 min。SCS与SPS按照不同比例使用时,随着SCS占比的增加,粒径值显著降低（p<0.05）,且溶解性由77.42%增加至81.43%,同时达到稳定溶解度的时间缩短;乳化盐可以改变蛋白构象,使得更多疏水基团暴露,从而提高H0;复配乳化盐会降低分子量>60 ku的蛋白含量,且SPP和磷酸三钠（SPS）使得MPC85形成小分子量蛋白,分子量介于κ-CN与β-LG之间。

Abstract: The research presented the effect of emulsifying salts on the composition,particle size(D50),solubility,surface hydrophobicity( H₀), and molecular weight of MPC85. The results showed that SCS monomer or mixtured with SPP could change the particle size and solubility of MPC85 significantly( p < 0. 05) and also shorten the time to reach the stable particle and solubility. The addition of SCS decreased the particle size of MPC85 from 31.37 μm to 20.67 μm. In the rehydration process,MPC85 fortified with SCS came to a stable particle size within only 360 min. And as a function of SCS increased,not only the particle size of SCS-SPS fortified MPC85 decreased significantly( p < 0. 05), also the solubility of MPC85 increased from 77. 42 % to81.43%. At the same time,the time to reach to stable solubility was shortened. Emulsifying salts(ES) could change the structure of protein,then exposing more of the hydrophobic grouping,which improved H₀ of MPC85. The molecular weight of protein >60 ku was decreased with the binary ES. Several lower protein presented between κ-CN and β-LG in MPC85 with SPP and SPS.