葡萄糖对脱脂乳酪蛋白胶束稳定性的影响研究  

Study on the influence of glucose on the stability of casein micelles in skim milk

作　　者：杨敏[1,2,3] 梁琪[1,2] 乔海军[3] 张卫兵[1,2] 孙雪燕[3] 甘伯中[1,2] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃省功能乳品工程实验室,甘肃兰州730070 [3]甘肃农业大学理学院,甘肃兰州730070

出　　处：《食品工业科技》2012年第24期81-84,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(30960260);甘肃省自然科学研究基金计划重点项目(1107RJZA227)

摘　　要：研究了葡萄糖添加量、体系pH、热处理温度、热处理时间对脱脂牛乳酪蛋白胶束稳定性的影响。研究表明,在接近中性pH条件下,少量葡萄糖分子可降低脱脂乳酪蛋白胶束的稳定性,大量葡萄糖分子可增强其稳定性。添加葡萄糖后,在高温热处理的诱导下,酪蛋白沉淀的pH升高。随着热处理时间的延长,脱脂乳中酪蛋白胶束表现出聚集行为,致使粒径增大,浊度和沉淀率总体呈现上升趋势。该研究结论可为乳品加工提供参考依据。The influence of the glucose amount,the system pH,the heat treatment temperature,the heat treatment time on the stability of casein micelles of skim milk were studied. The result showed that,nearly neutral pH,the stability of skim milk casein micelles was reduced with a small amount of glucose,which was increased with a large number of glucose. The pH of the casein precipitation was increased by adding glucose on the high temperature heat treatment. With the extension of the heat treatment time,casein micelles showed aggregation behavior,the particle size was increased,which induced the turbidity and sedimentation amount upward. The conclusion would provide a reference for the dairy processing.

关 键 词：脱脂乳 酪蛋白胶束 葡萄糖 稳定性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]