动态高压微射流技术对乳清蛋白结构的影响  

Effects of dynamic high pressure microfluidization technology on structure of β-lactoglobulin

作　　者：钟俊桢[1] 涂越[1] 刘伟[1] 刘成梅[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《南昌大学学报（理科版）》2013年第6期552-557,共6页Journal of Nanchang University(Natural Science)

基　　金：国家自然科学基金项目(21366021);博士点基金项目(20103601110002);国家重点实验室目标导向项(SKLF-MB-201004)

摘　　要：采用动态高压微射流技术处理乳清蛋白溶液,研究其分子量、巯基含量以及二级结构的变化。结果表明:动态高压微射流处理前后的乳清蛋白的分子质量几乎没有发生改变;而其巯基含量及紫外吸收基团的含量随着微射流压力的增大表现为先增后减;红外光谱分析表明动态高压微射流处理后乳清蛋白在3 295.2cm-1处的吸收峰发生红移,1 650cm-1处的吸收峰强度有所降低,说明其二级结构发生了变化,但变化幅度不大。The effects of dynamic high pressure microfluidization on structure of whey protein dissolved was studied,including molecular weight SH content and secondary structure.We observed that the dynamic high pressure microfluidization（DHPM）presented no significant effect on the molecular weight of whey protein.With the increasing of DHPM pressure,the SH content and UV intensity increased firstly,but then decreased with time.In addition,Infrared spectroscopy showed that the peak of 3 2 9 5 .2 cm-1 was red-shifted and the intensity of peak at 1 650 cm-1 went down.These results indicated that DHPM treatment induced the slight changes of secondary structure in the whey protein.

关 键 词：动态高压微射流 乳清蛋白 结构 

分 类 号：TS201.21[轻工技术与工程—食品科学]