脉冲电场对牛奶酪蛋白功能性质的影响  

Effects of pulsed electric fields (PEF) on the functional properties of casein

作　　者：吴新[1] 陈正行[1] 丁开宇[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2009年第5期85-88,共4页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(2007AA100405)

摘　　要：研究了脉冲电场对酪蛋白功能性质的影响。结果表明:随着脉冲强度和脉冲处理时间的延长,酪蛋白的溶解度下降,乳化性、起泡性及疏水性增加。当脉冲强度或处理时间大于25kV/cm或144(288)μs时,部分功能性质反而下降。Effects of pulsed electric fields （PEF） on the functional properties of casein were studied.Results showed that the solubility decreased while the emulsibility,foam capacity and hydrophobicity of casein increased with the pulsed electric field intensity and treatment time increased.When the pulsed electric field intensity was more 25kV/cm and treatment time was more than 144（288）μs, some functional properties decreased.

关 键 词：脉冲电场 酪蛋白 功能性质 溶解度 乳化性 起泡性 疏水性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]