动态高压微射流技术对乳清蛋白性质的影响  

Effects of Dynamic High Pressure Microfluidization Treatment on Properties of Whey Protein

作　　者：钟俊桢[1,2] 刘成梅[1,2] 刘伟[1,2] 沈佩仪[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学中德食品工程中心,江西南昌330047

出　　处：《食品科学》2009年第17期106-108,共3页Food Science

基　　金：国家"863"计划重点项目(2007AA100403);食品科学与技术国家重点实验室目标导向课题(SKLF-MB-200808)

摘　　要：采用动态高压微射流技术处理乳清蛋白溶液,研究其理化性质的变化。结果表明:动态高压微射流技术处理乳清蛋白溶液能够使其溶解性提高90.8%;起泡性增加38.3%,起泡稳定性升高至原来的15.5倍;乳化稳定性的吸光度最高可增加至原来的7.85倍。但当压力升高至120MPa时,乳清蛋白的溶解性、乳化性和乳化稳定性的变化趋于平缓。在同一压力下,乳清蛋白溶液的表观黏度随着剪切速率的增大发生明显的剪切稀化现象,当剪切速率达到168.75s-1时,溶液的表观黏度趋于平缓。The effects of high pressure microfluiclization （DHPM） treatment on solubility, foaming ability and foam stability, emulsifying ability and stability, and apparent viscosity of whey protein solution were investigated. After DHPM treatment, the solubility and the foaming ability were increased by 90.8% and 38.3%, respectively, and the foam stability and the emulsifying stability were 15.5 and 7.85 times higher than before DHPM treatment. When the pressure was 120 MPa, the solubility and the emulsifying ability and stability tended to be stable. When the pressure was kept constant, whey protein solution became obviously shear-thinning at high shear rate. When the shear rate was 168.75 s^-1, the apparent viscosity tended to be constant.

关 键 词：动态高压微射流 乳清蛋白 溶解性 起泡性 乳化性 流变性 

分 类 号：TS201.21[轻工技术与工程—食品科学]