CaCl_2对牛奶中钙磷平衡及酪蛋白胶束特性的影响  

Fortification of bovine milk with CaCl_2 and its effect on calcium and phosphorus salts and casein colloidial properties

作　　者：孙琦[1] 刘鹭[1] 蒋士龙 张书文[1] 梁霄[1] 李建美 吕加平[1] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工综合重点开放实验室,北京100193 [2]黑龙江飞鹤乳业有限公司,北京100016

出　　处：《中国乳品工业》2013年第3期25-28,共4页China Dairy Industry

基　　金：国家自然科学基金项目(31071575);农业部公益性行业(农业)科研专项(200903043);十二五科技支撑项目(2011BAD09B02;2012BAD29B03)

摘　　要：为研究氯化钙对牛奶中盐类组分和酪蛋白胶束特性的影响,对添加有不同浓度氯化钙的牛奶进行相关指标的测定。结果表明,添加氯化钙后,牛奶中的钙和磷组分的存在形态及浓度发生显著变化,随着添加浓度的升高,可溶相钙和磷逐渐向胶体相转变,另外,pH值变化也影响着牛奶中可溶相盐与胶体相盐的转变。同时,由于牛奶中钙和磷盐类组分的变化,与牛奶酪蛋白胶束特性相关的Zeta电位值和L*值等指标发生显著变化;牛奶的稳定性随着氯化钙添加量的增加和体系pH值的减小而逐渐下降。因此,钙盐组分与酪蛋白胶束特性密切关联,是影响牛奶制品稳定性的重要因素。In order to investigate the effects of adding CaC2 on calcium and phosphorus salts and casein colloid in bovine milk, we measured indicators about milk at different concentrations of calcium chloride. The results showed that a significant effect of the adding CaCl2 on the form and content of salts in milk . With the increase of concentrations of calcium chloride, the soluble calcium and soluble phosphorus transferred to colloidal phase; the pH changes also affected the transformation of soluble phase salt and colloidal salt in milk. The Zeta potential and the L＊ values which associated with bovine casein colloidal properties also markedly changed due to the transformation of soluble phase salt and colloidal salt. The stability of the milk gradually decreased with the increase Of concentrations of calcium chloride and the pH value decreases. There was a close relationship between calcium chloride and salt equilibrium and casein colloidal properties in milk, and it was important for the stability of dairy products.

关 键 词：氯化钙 盐类组分 酪蛋白胶束 牛奶 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]