浓缩牛乳蛋白水溶性下降机制  

Mechanism for lower solubility in milk protein concentrate

作　　者：樊凤娇[1] 杜明[1] 周英爽 刘猛[1] 张兰威[1] 

机构地区：[1]哈尔滨工业大学食品科学与工程学院,哈尔滨150090

出　　处：《食品科技》2014年第11期48-51,共4页Food Science and Technology

基　　金：国家科技支撑计划项目(2013BAD18B06-03);国家自然科学基金项目(31101316;31371805);教育部新世纪优秀人才计划项目(NCET-11-0796);中央高校基本科研业务费项目(HIT.BRETⅢ.201231)

摘　　要：蛋白质是牛乳中重要的营养成分之一,因此浓缩牛乳蛋白(MPC)在食品工业中有着良好的应用前景。但当储藏一段时间后,MPC会表现出水溶性下降的现象,而水溶性是衡量蛋白质食品加工属性的重要指标,因此如何提高MPC的水溶性成为了研究的重点。文章就目前的研究现状,从机制的角度阐述了MPC水溶性下降的原因。Milk was famous for its rich nutritional value, which was based on protein. Milk protein concentrate was the product rich in milk protein, so it had promising future in the food industry. But when stored for a long time, it presented a lower solubility. However, solubility was a significant index weighing protein＇s processing properties, so improving the solubility of MPC became the key point of study. According to current research status, this article from the aspect of mechanism reviewed the reasons of MPC＇s lower solubility.

关 键 词：浓缩牛乳蛋白 水溶性 交联作用 美拉德反应 脂质氧化 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]