牦牛脱脂乳中酪蛋白受热处理温度及时间影响的研究  

Effect of different heating temperature and time on casein in yak milk

作　　者：杨楠[1,2] 梁琪[1,2] 杨敏[2,3] 张卫兵[1,2] 宋雪梅[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》2013年第5期121-125,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(30960260)

摘　　要：研究了随着加热温度(30～90℃)的上升及时间的延长(5～25min),牦牛脱脂乳的热稳定性、乳化性、浊度的变化,以及脱脂乳中存在的大量酪蛋白表面疏水性及平均粒径的改变。结果表明,加热温度的上升及加热时间的延长,导致牦牛脱脂乳的热稳定性下降、乳化性降低、浊度增大,酪蛋白表面疏水性及平均粒径总体呈增大的趋势,温度在70℃以上、加热时间大于15min时尤为明显。这一研究结果为牦牛乳酪蛋白的生产加工提供了一定的理论基础。The change of the heat stability of yak＇ s skim milk, emulsifying properties and turbidity had been studied in accordance with the rise of temperature and time.Meanwhile,the change of surface hydrophobicity and average particle size of the casein micelles in the solution in this process was also studied.As a result,with the temperature and time rose, the heat stability of skim milk went down, emulsifying dropped, turbidity went up, surface hydrophobicity and average particle size of casein increased in the overall.When the skim milk was above 70℃ and heating time was more than 15min,the change was remarkabled.The results provided some theoretical basis for the processing of casein in yak milk.

关 键 词：牦牛脱脂乳 乳化性 表面疏水性 浊度 平均粒径 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]