牛乳清蛋白与甘薯淀粉加热混合凝胶物化及微观结构特性的研究  

作　　者：程鹏[1] 木泰华[1] 王娟[1] 

机构地区：[1]中国农业科学院农产品加工研究所

出　　处：《食品工业科技》2007年第7期94-96,100,共4页Science and Technology of Food Industry

基　　金：中国农业科学院科研基金项目

摘　　要：研究了不同pH和NaCl、CaCl2浓度对WPI凝胶及WPI与甘薯淀粉混合凝胶物化特性和微观结构的影响。结果表明:随着pH的增加,凝胶的硬度和溶解度减小,添加淀粉进一步降低了混合凝胶的溶解度;盐浓度的增加使混合凝胶硬度增加,而蛋白溶解度、持水力和巯基含量则呈下降趋势;添加NaCl和CaCl2的混合凝胶分别呈现出多孔网状和颗粒状结构。We have investigated the effect of pH and concentration of NaCl, CaCl2 on the WPI gel and the mixed gel （WPI/sweet potato starch）. The results showed that the hardness and protein solubility of gels reduced with increasing of pH. Furthermore the protein solubility of mixed gels decreased due to addition of the starch. The hardness of the mixed gels increased with salts concentration, while the protein solubility, water-holding capacity and sulphydryl group content had a decreased trend. The microstructure of mixed gels showed a porous network and particulates structures by addition of NaCl and CaCl2 respectively.

关 键 词：乳清分离蛋白 甘薯淀粉 混合凝胶 物化特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]