牦牛乳酪蛋白胶束琥珀酰化修饰研究  

Study on succinylated modification of yak casein micelle

作　　者：杨敏[1,2] 梁琪[2,3] 杨继涛[1] 张媛[1] 

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

出　　处：《食品工业科技》2013年第15期200-204,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：以琥珀酸酐为酰化试剂,牦牛乳酪蛋白为原料,对其进行了酰化修饰。系统研究了多种因素对酰化程度的影响,采用响应面法优化了修饰工艺,研究了酪蛋白乳化性变化。结果显示,牦牛乳酪蛋白胶束琥珀酰化修饰最佳条件为琥珀酸酐与酪蛋白配比0.6∶1(g/g),温度42℃,反应时间49min,pH8.8,酰化程度为86.01%。修饰后,牦牛乳酪蛋白的乳化稳定性和乳化活性分别提高了161.64%和98.54%。酪蛋白酰胺化修饰反应条件温和,易调节,修饰程度高,修饰酪蛋白的乳化性显著改善。该研究可为牛乳酪蛋白的酰化改性提供参考依据。The yak casein micelles were modified using succinic anhydride as the reagent.The influences of several factors on the modified degree were studied,the process of succinylated modification was optimized by response surface method and the emulsifying properties were experimented.The results showed that the optimal conditions of succinylation were the ratio of succinic anhydride to casein at 0.6：1 （g/g） ,temperature of 42℃, reaction time of 49min,pH of 8.8. Under this condition, the modified degree was 86.01%. By succinylation, the emulsifying activity index and emulsion stability index of yak casein increased with the percentage change relative to original casein of 161.64% and 98.54%, respectively.The conditions of succinylated modification on casein were mild and easy to adjust.The degree of modification was higher and the emulsifying properties of modified casein were improved significantly.The results could provide references for the chemical modification of casein.

关 键 词：牦牛乳 酪蛋白 琥珀酸酐 琥珀酰化修饰 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]