3种乳源酪蛋白粒径及胶束结构的差异性  

Differences in Particle Size and Structure of Casein Micelle from Different Milk Sources

作　　者：李子超[1] 王丽娜[1] 李昀锴[1] 徐明芳[1] 

机构地区：[1]暨南大学生命科学技术学院,广东广州510632

出　　处：《食品科学》2012年第5期58-61,共4页Food Science

基　　金：广东省科技计划项目(2009B011300003)

摘　　要：通过纳米粒度分析仪和扫描电子显微镜,分别对水牛乳、牛乳及羊乳中的酪蛋白颗粒直径大小分布情况及酪蛋白胶束结构进行研究。结果表明:水牛乳、牛乳及羊乳中酪蛋白的粒径分布及胶束结构方面存在明显的差异。水牛乳酪蛋白平均颗粒直径为182.3nm,酪蛋白颗粒互相连接成较细长的胶束,胶束之间交联成网络状;牛乳酪蛋白平均颗粒直径为207.4nm,酪蛋白颗粒聚集成直径较大的胶束;羊乳酪蛋白平均颗粒直径为173.8nm,酪蛋白颗粒仅能够形成较短的胶束,也不能交联成网络状。The particle distribution of casein and the structure of casein micelle from milk, buffalo milk and goat milk were studied by nanoparticle size analyzer and scanning electron microscopy, respectively. The results suggested that the size distribution of casein and the structure of casein micelle from milk, buffalo milk and goat milk were significantly different. The average casein particle diameter from buffalo milk was 182.3 nm. The connected casein particles formed slender micelles, and the micelles cross- linked into a network structure. The average casein particle diameter from milk was 207.4 nm, and the connected casein particles formed thick micelles. The average casein particle diameter from goat milk was 173.8 nm, and the connected casein particles formed short casein micelles but the miceUes can not be cross-linked into a network structure.

关 键 词：纳米粒度分析仪 扫描电子显微镜 酪蛋白 粒径 胶束结构 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]