羊奶酪蛋白热稳定性的研究  

Study on the heat stability of caprine casein

作　　者：张富新[1] 魏怡[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2011年第10期114-116,120,共4页Science and Technology of Food Industry

基　　金：陕西省农业攻关项目(2009K01-08);陕西省农业科技创新项目(2010NKC-10)

摘　　要：以莎能和关中羊奶为原料,通过从羊奶中提取酪蛋白,分别在不同的pH、温度以及添加不同浓度的Ca2+、柠檬酸钠、三聚磷酸钠、干酪素的条件下测定酪蛋白的热凝固时间(HCT),研究其对羊奶酪蛋白热稳定性的影响。结果表明,pH在6.8时酪蛋白的热稳定性最好,高温会降低酪蛋白的热稳定性,钙离子可以降低羊奶酪蛋白的热稳定性,适量的柠檬酸钠或三聚磷酸钠可以有效提高羊奶酪蛋白的热稳定性,干酪素对酪蛋白稳定性影响不明显。Using Saanen ＆ Guanzhong goat milk as material,caprine casein was obtained from the milk. The effects of pH,temperature,ionic calcium,citrate,phosphate and casein on the heat stability of caprine casein were studied by hot coagulation time （HCT）. The results showed that the heat stability of casein was better at the pH of 6.8, high temperature can lower the heat stability,ionic calcium can speed up the HCT of casein. A certain amount of citrate or phosphate can effectively raise the hot stability of caprine casein. The addition of casein was not obvious to the heat stability of caprine casein.

关 键 词：羊奶酪蛋白 热稳定性 热凝固时间 

分 类 号：TS201.21[轻工技术与工程—食品科学]