乳清分离蛋白与大豆分离蛋白、酪蛋白物理特性的比较研究  

Comparison of physical properties of WPI,SPI and CA

作　　者：易建华[1] 程菁菁[1] 朱振宝[1] 黄鑫 李静娟[3] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021 [2]焦作市粮食质量安全检测中心,河南焦作454001 [3]焦作市疾病预防控制中心,河南焦作454001

出　　处：《陕西科技大学学报（自然科学版）》2014年第3期106-111,共6页Journal of Shaanxi University of Science & Technology

基　　金：国家自然科学基金项目(31101326)

摘　　要：为了解含有蛋白质的食品,其加工条件和蛋白质物理性质之间的关系,研究了pH、NaCl、CaCl2对乳清分离蛋白(WPI)、大豆分离蛋白(SPI)、酪蛋白(CA)等三种蛋白质溶解性、黏度以及乳化性的影响.实验结果表明:WPI的溶解性最好,且对pH、NaCl和CaCl2的耐受性较高;WPI的粘度低于SPI和CA,但NaCl对其黏度影响较小,而CaCl2提高其黏度;WPI的乳化性较低,但乳化稳定性较高.因此,与SPI和CA相比,WPI具有极好的溶解性和较好的乳化性,且WPI的溶解性、黏度、乳化性几乎不受低浓度钠离子和钙离子的影响,适合于蛋白饮料和高脂肪含量食品.To explore the complex relationship between processing conditions and physical properties of food products containing proteins,the effect of pH,NaCl,and CaCl2on the solubility,viscosity and emulsification of whey protein isolate（WPI）,soy protein isolate（SPI）and caseinate（CA）were investigated.The result showed that the solubility of WPI was better than SPI and CA.And WPI had a high physical stability even in the presence of NaCl and CaCl2.The viscosity of WPI was lower when compared with SPI and CA.However,the effect of NaCl on the viscosity of WPI was the smallest among the three kinds of proteins,In instead,the addition of CaCl2would improve their viscosity.The emulsification of WPI was the lowest,but the emulsification stability of WPI was the highest among these proteins.Compared with SPI and CA,WPI had excellent solubility and good emulsification.Moreover,the solubility,viscosity and emulsification of WPI almost were not influenced by Na＋and Ca2＋. Therefore,WPI was suitable for beverages and fatty foods containing proteins.

关 键 词：乳清分离蛋白 大豆分离蛋白 酪蛋白酸钠 物理特性 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]