乳基蛋白类产品功能性质的比较研究  

Evaluation of the functional properties of dairy based protein

作　　者：潘超[1] 李晓东[1] 张金凤[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国乳品工业》2012年第10期21-23,共3页China Dairy Industry

基　　金：国家科技部"十二五"科技支撑计划项(2011BAD09B01)

摘　　要：通过比较了乳蛋白浓缩物与酪蛋白、乳清分离蛋白在溶解性、持水性、乳化性、起泡性和凝胶性等功能性质上的区别。结果表明:乳蛋白浓缩物在持水性上表现最佳,比酪蛋白和乳清蛋白分别高61.04%和429.05%;溶解性比酪蛋白高19.38%,但比WPI低36.64%。在乳化性及乳化稳定性、起泡性及泡沫稳定性方面总体表现比酪蛋白好;乳蛋白浓缩物还可以形成凝胶,但没有乳清分离蛋白的凝胶性好。总之,乳蛋白浓缩物的总体性能要优于酪蛋白。The difference of functional properties in solubility, water-holding capacity, emulsion, foaming capacity and gel of milk protein concentrate （MPC）, casein and whey protein isloate was compared. The results show that MPC is superior in water-holding capacity, which is 61.04% and 429.05% higher than casein and WPI respectively, 19.38% higher than casein but 36.64% lower than WPI in solubility. MPC performs better than casein in emulsion capacity and stability, foaming capacity and stability. MPC can also make gel, but not as good as WPI. In general, MPC is superior in all functional properties compared with casein.

关 键 词：乳蛋白浓缩物 功能性质 酪蛋白 乳清分离蛋白 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]