超高压处理对浓缩乳清蛋白80加工性质和蛋白结构的影响  

Effect of high hydrostatic pressure treatment on the functionality and protein structure of whey protein concentrate80

作　　者：孙颜君[1] 李志刚[2] 莫蓓红[1] 郑远荣[1] 石春权[1] 朱培[1] 焦晶凯[1] 刘振民[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 [2]江南大学食品学院,江苏无锡214000

出　　处：《食品工业科技》2015年第12期78-82,86,共6页Science and Technology of Food Industry

基　　金：闵行区科技项目(2013MH088)

摘　　要：研究了超高压处理(300MPa和600MPa,10min)对浓缩乳清蛋白80加工性质和蛋白结构的影响。结果表明,300MPa和600MPa处理10min后,浓缩乳清蛋白80的△E值显著增加(p<0.05),明度值(L*)、a*和b*也发生不同程度变化;600MPa处理样品D50值较对照样品增加了22.13倍;此研究中的超高压处理条件主要影响了浓缩乳清蛋白80的起泡性和乳化性,对溶解性并未有显著影响(p>0.05);结合聚丙烯酰胺凝胶电泳和圆二色谱分析,300MPa和600MPa处理10min只是改变了蛋白的二级结构,但对乳清蛋白的分子量影响不显著。The effects of high hydrostatic pressure processing （HHP）（300MPa and 600MPa, 10min） on the protein structure and functionality of whey protein concentrate80（WPC80） were evaluated. The results showed that a decrease of △E value,and a fluctuation of L＊,a＊ and b＊ values occurred in color for high pressure treatments. Comparing to the control,the particle size （1350） of 600 MPa treated samples increased by 22.13 times. The HHP treatments did not affect solubility of WPC80（p〉0.05）. However,the foaming and emulsifying ability of WPC80 treated at 300 or 600 MPa for 10 min were changed significantly（p〈0.05）. From the bands of sodium dodecyl sulfate-polyacrylamide gel electrophoresis,HHP treatment did not change the molecular weight of the protein significantly. The results of circular dichroism spectroscopy showed that the secondary structure of protein was changed for the HHP treatment.

关 键 词：超高压 浓缩乳清蛋白80 加工性质 蛋白结构 

分 类 号：TS201.1[轻工技术与工程—食品科学]