酪蛋白水解物替代乳清蛋白的加工性能评价研究  

Study on processing performance evaluation of casein hydrolysate substituting for whey protein

作　　者：马涛[1] 林峰[1] 董哲[1] 张海欣[1] 鲁军[1] 谷瑞增[1] 蔡木易[1] 

机构地区：[1]中国食品发酵工业研究院,北京市蛋白功能肽工程技术研究中心,北京100027

出　　处：《食品工业科技》2015年第10期96-100,共5页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102205-02);国家十二五科技支撑项目(2012BAD33B04-02);科技部院所基金(2011EG111236)

摘　　要：利用复合蛋白酶水解酪蛋白制备适度及深度水解酪蛋白产品,测定酪蛋白水解物的加工性能。结果表明,经过酶解后,适度水解酪蛋白溶解度接近90%,深度水解酪蛋白溶解度接近100%,显著高于酪蛋白和乳清蛋白。此外,适度水解酪蛋白吸油性、起泡性分别约为乳清蛋白的3倍和1.5倍。深度水解酪蛋白在起泡性和乳化性上也显著高于乳清蛋白。可见,两款酪蛋白水解物在起泡性、乳化性、吸油性、溶解性等方面均在一定程度上优于乳清蛋白,可广泛替代乳清蛋白在食品工业中大规模应用。Partically hydrolyzed casein and extensively hydrolyzed casein were prepared by compound enzymatic hydrolysis,and the processing performance of casein hydrolysates was measured. The results showed that after enzymatic hydrolysis the Solubility of partically hydrolyzed casein and extensively hydrolyzed casein reached almost to 90% and 100% respectly,significantly higher than that of casein and whey protein. In addition,the oil absorption capacity and foamability of partically hydrolyzed casein were about 3 times and 1.5 times respectively compared to whey protein. The foamability and emulsibility of extensively hydrolyzed casein were also significantly above whey protein. Both casein hydrotysates were better than whey protein on the foamability and emulsibility,oil absorption,solubility,etc,to some extent and casein hydrolysates would be widely applied in the food industry substituting for whey protein.

关 键 词：酪蛋白 乳清蛋白 加工性能 适度水解酪蛋白 深度水解酪蛋白 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]