离子强度和温度对乳清蛋白凝胶的影响  

Effects of Ionic Strength and Temperature on Whey Protein Gelation

作　　者：王岩[1,2] 王存堂[1,2] 蒋继丰[1,2] 渠磊 

机构地区：[1]齐齐哈尔大学生命科学与工程学院,黑龙江齐齐哈尔161006 [2]齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006 [3]黑龙江嘉禾贸易有限公司,黑龙江哈尔滨150036

出　　处：《食品科学》2010年第1期123-126,共4页Food Science

摘　　要：本实验主要研究凝胶温度和CaCl2浓度对乳清蛋白冷凝胶的影响。结果表明:较低的凝胶温度和增加CaCl2浓度能够致使乳清蛋白形成清亮的凝胶;在0、10、20℃凝胶温度条件下,增加CaCl2浓度使得凝胶硬度有所增加;乳清蛋白凝胶的持水性在凝胶温度为0、10℃,CaCl2浓度为20、40mmol/L时受到影响;除了0℃和20mmol/LCaCl2条件下,低温能够使乳清蛋白形成较高的凝胶硬度和持水性。凝胶温度和CaCl2浓度是影响乳清蛋白冷凝胶的关键因素。This study was designed to examine effects of gelation temperature and CaCl2 level on Ca2＋-induced cold gelation of whey protein.Results showed that low gelation temperature and increased CaCl2 concentration were in favor of the formation of clear gel.Gels formed at 0,10 or 20 ℃ exhibited an increase in hardness with increasing CaCl2 concentration.In addition,a sharp increase was observed in the water-holding capacity of gels formed at 0 or 10 ℃ when the CaCl2 concentration was increased from 20 to 40 mmol/L.With the exception of gels formed at 0 ℃ with 20 mmol/L CaCl2,lower temperature resulted in higher gel strength and water-holding capacity.Therefore,temperature and CaCl2 concentration are both key factors affecting cold gelation of whey protein.

关 键 词：凝胶温度 乳清蛋白 凝胶 

分 类 号：TS201.21[轻工技术与工程—食品科学]