乳清浓缩蛋白纳米纤维的制备及其界面性质  

Nanofibril formation of whey protein concentrate and their interfacial properties

作　　者：王晶[1] 徐红华[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》2013年第4期19-22,共4页China Dairy Industry

基　　金：国家自然基金项目(31071572);国家教育部博士点基金新教师类项目(20092325120018);黑龙江省高等学校科技创新团队建设计划项目(2010td11)

摘　　要：乳清浓缩蛋白(WPC)相比β-乳球蛋白和乳清分离蛋白(WPI)成分更为复杂,其热聚合形成纤维聚合物的条件不同于β-乳球蛋白和WPI的形成条件。在pH值为1.8,90℃热处理10 h的条件下,蛋白质量分数为3%的WPC可形成良好的纤维聚合物。通过测定表观度、乳化性和起泡性,比较乳清浓缩蛋白纤维聚合物与常规聚合物界面性质的差异,结果表明,纳米纤维聚合物具有较低的表观度,乳化性能和起泡性能有显著改善。Compared with β-lactoglobulin or whey protein isolate （WPI）, the compositions of whey protein concentrate （WPC） is more complex, and the formation conditions of heat-induced aggregates is different from β-1actoglobulin or WPI, 3 wt% protein of WPC could form fine-stranded fibrils by heating at 90 ℃, pH 1.8 for 10 h. The interracial properties of fibrils （pH 1.8） and particulate aggregates （pH=6. 5） from WPC were studied using apparent viscosity, emulsifying properties and foaming properties. The results indicated that the nanofibrils had lower apparent viscosity, while the emulsification and foaming properties were improved significantly compared with particulate aggregates.

关 键 词：乳清浓缩蛋白 纤维 聚合 乳化性 起泡性 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]