热处理和调节pH改性乳清蛋白浓缩物对搅打稀奶油加工性质的影响  

Effect of thermal and pH modified whey protein concentrate on functionality of whipping cream

作　　者：孙颜君[1] 莫蓓红[1] 郑远荣[1] 石春权[1] 朱培[1] 焦晶凯[1] 刘振明[1] 

机构地区：[1]乳业生物技术国家重点实验室,光明乳业股份有限公司乳业研究院,上海200436

出　　处：《食品工业科技》2015年第2期133-137,共5页Science and Technology of Food Industry

摘　　要：通过热处理和调节p H对乳清蛋白浓缩物80（Whey protein concentrate,WPC80）进行改性处理,并将改性后的WPC80添加至低脂稀奶油中,以改善其搅打性质。结果表明调节WPC80溶液的p H为3,在80℃下加热15min时具有最佳的溶解性和起泡性,相同p H条件下,不同的热处理时间会对溶解性和起泡性产生不同的影响;将热处理和p H改性后WPC80加入搅打稀奶油中,研究发现不同热处理时间,p H为5改性的WPC80可以显著提高搅打稀奶油的打发率（p〈0.05）,但是p H为7处理的WPC80使稀奶油的泡沫稳定性增加了154.67%~193.42%。因此可通过热处理和调节p H改性的WPC80来提高低脂稀奶油的搅打特性,且此操作方法简单易行。The effects of thermal and p H modified Whey protein concentrate（WPC80） on low-fat whipping cream was studied in this paper. The results showed that after adjusting p H of WPC80 solution to 3,and then heating at 80℃ for 15 min,the WPC80 presented the best solubility and foaming ability. The solubility and foaming of WPC80 were different with the same p H and different thermal treated time. Adding thermal and p H 5 modified WPC80 to the low-fat whipping cream could improve the overrun of whipping cream significantly（p〈0.05）. But the foaming stability of whipping cream with p H 7 modified WPC80 increased by 154.67% ~193.42%. In a conclusion,thermal and p H treatment modified WPC80 could improve the functionality of the whipping cream.Besides,the modified method was easy and operable.

关 键 词：热处理 PH 乳清蛋白浓缩物80 低脂搅打稀奶油 

分 类 号：TS201.1[轻工技术与工程—食品科学]