乳清蛋白-多糖的制备及功能特性的研究  

Studies of forming whey protein-polysaccharides conjugates and it's functional properties

作　　者：芦晶[1] 布冠好[1] 罗永康[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院教育部功能乳品重点实验室,北京100083

出　　处：《中国乳品工业》2007年第5期4-8,25,共6页China Dairy Industry

基　　金：国家自然科学基金项目(30471224)

摘　　要：通过美拉德反应将壳寡糖引入乳清蛋白,形成乳清蛋白-壳寡糖共价复合物,对其溶解性、乳化性、乳化稳定性及热稳定性进行研究。结果表明,乳清蛋白-壳寡糖共价复合物可以较好的改善乳清蛋白的热稳定性,对乳清蛋白在等电点附近的溶解性,乳化性,乳化稳定性有一定的调节作用。采用三因素二次通用旋转组合设计对乳清蛋白-壳寡糖的制备条件(糖比例,温度,时间)进行优化,建立了以乳化性及乳化稳定性为响应值的回归方程。以乳化性为响应值,优化结果为:糖比例28%,温度45℃,时间17 h,此时乳清蛋白-壳寡糖乳化性为0.55,以乳化稳定性为响应值,优化结果为:糖比例34%,温度45℃,时间17 h,此时乳化稳定性为1.25 min。Whey protein was conjugated to Chitosan oligosaccharide by means of the Mailard reaction below protein denaturation temperature. The results indicated that WPI-Chitosan oligosaccharide conjugates improved the solubility, emulsifying properties, emulsifying stabilities and heat stabilities of WPI under unfavorable conditions. A 3-factor and 2-degree common rotary design was used to analyse and optimize the conditions of making WPI-Chitosan oligosaccharide （saccharides content ,T,t）. The optimum conditions of making WPI-Chitosan oligosac-charide were shown as follows： saccharides content =28%, T=45℃, t=17 h for emulsifying properties; saccharides content=34%, T=℃ t= 17 h for emulsifying stabilities.

关 键 词：乳清蛋白 壳寡糖 乳清蛋白-壳寡糖共价复合物 乳化性 乳化稳定性 

分 类 号：TQ936.2[化学工程]