超声波处理对乳蛋白浓缩物加工特性的影响  

Effect of ultrasonic on the functionality the of Milk Protein Concentrate

作　　者：孙颜君[1,2] 刘鹭[1] 李红娟[1] 陈建行[1] 苏燕玲[1] 葛武鹏[2] 吕加平[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国乳品工业》2013年第3期12-16,共5页China Dairy Industry

基　　金：国家十二五科技支撑课题资助(2011BAD09B01);北京市重大科技计划项目资助(D101105046010002)

摘　　要：研究了不同超声处理时间对乳蛋白浓缩物(MPC)的pH值、电导率、粒径、蛋白的组分以及加工性质(如溶解性、乳化性、凝胶性和表面疏水性)的影响。结果表明,超声处理后MPC溶液的pH值、电导率和蛋白组成无显著差异;超声处理1 min后,MPC粒径减小,且随着超声时间的延长,粒径变化不大;超声处理5 min后溶解性,乳化性,凝胶性和表面疏水性都有不同程度的提高。粒径的减小和表面疏水性的提高表明超声波处理改变了MPC蛋白的聚集程度和构型。The objective of this work was to comparatively explore the impact of different ultrasonic time including 0,1,5,10,15,20 min on the pH, conductivity, particle size, protein composition and the functionality of milk protein concentrate. The results show that the changes of the pH, conductivity, the composition of protein were insignificant. After ultrasonic for 1 rain, particle size reduced, but the change of particle size was insignificant as the function of ultrasonic time prolonged. Surface hydrophobicity and the functionality such as solubility, emulsifying, gelling increased significantly after ultrasonic for 5 min. It can be speculated that ultrasonic could change the aggregation and conformation of MPC since the change of particle size and surface hydrophobicity.

关 键 词：乳蛋白浓缩物(MPC) 超声波处理 粒径 表面疏水性 加工特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]