α-乳白蛋白提取工艺研究及副产物功能性质评价  

Process for producing α-lactalbumin-enriched whey and evaluation of functional properties of rennet casein

作　　者：闫序东 王彩云 云战友 尹睿杰 

机构地区：[1]伊利实业集团股份有限公司技术中心,内蒙古呼和浩特010080

出　　处：《食品工业科技》2011年第6期253-256,共4页Science and Technology of Food Industry

基　　金：国家十一五科技支撑计划资助项目(2006BAD04A06)

摘　　要：研究了热附聚法结合凝乳酶处理从牛乳中直接提取α-乳白蛋白的工艺,得到富含α-乳白蛋白的乳清和副产物——附聚β-乳清蛋白的凝乳酶干酪素。富含α-乳白蛋白的乳清中α-乳白蛋白与β-乳球蛋白的浓度比达到3.03,达到了商业化产品的水平。副产物——附聚β-乳清蛋白的凝乳酶干酪素与市售凝乳酶干酪素在溶解性、持水性和乳化性方面存在的差异较小,将附聚β-乳清蛋白的凝乳酶干酪素作为原料应用于仿真干酪中,质构测定结果未显示出在质构方面与普通凝乳酶干酪素对照样品存在明显差异。A process for producing α-lactalbumin-enriched fraction from milk was investigated.The process involved heating pH-adjusted skim milk and rennet treatment.The ratio of the concentration of α-lactalbumin to β-lactoglobulin was high enough to meet the level of commercial products.In addition to α-lactalbumin-enriched whey,rennet casein complex with whey proteins was obtained.The difference of solubility,water-holding capacity and emulsifying capacity between the casein/whey proteins aggregates and normal rennet casein were small and no obvious differences of texture of cheese analogue made of the casein/whey proteins aggregates and normal rennet casein were found.

关 键 词：Α-乳白蛋白 凝乳酶干酪素 功能性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]