温度对浓缩乳蛋白复水过程的影响机制  

Influence of temperature on the milk protein concentrate rehydration process

作　　者：李妍[1,2] 李海梅 马薇[4] 王红[4] 张列兵[2,4] 

机构地区：[1]京工商大学,北京市食品添加剂工程技术研究中心,食品质量与安全北京实验室,北京100048 [2]东北农业大学食品安全与营养协同创新中心,哈尔滨150030 [3]中国粮油控股有限公司研发部,北京100020 [4]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2015年第6期56-61,共6页Food Science and Technology

基　　金：国家自然基金项目(31171714);现代农业(奶牛)产业体系建设专项(CARS-37);北京市属高等学校创新团队建设与教师职业发展计划项目(IDHT20130506)

摘　　要：充分复水溶解形成真溶液或均匀乳浊液是浓缩乳蛋白（MPC）应用的基础。通过考察不同温度条件下MPC复水过程中各主要成分的溶解行为变化，分析温度对MPC复水过程的影响。结果表明：温度通过影响粉粒中酪蛋白胶束成分的溶解速度而影响MPC复水速率。在25～45℃范围内，随温度提高，复水溶解速率显著增加；45-55℃下MPC在1h内可完成复水，此时复水速率随温度变化差异不明显。复水过程中溶解相和非溶解相组成变化分析表明，MPC颗粒中乳糖和乳清蛋白成分容易分散溶解，而酪蛋白及其结合的钙、镁、磷溶解缓慢，是限制MPC复水溶解的主要因素。提高复水温度不能减少MPC不溶性成分含量。Dissolved back into water to form a true solution and/or complete dispersion of colloidal particles is the basis for the application of milk protein concentrate （MPC）. In this study, the effect of temperature change on the MPC rehydration process were analyzed by investigated dissolution behavior of main components of MPC. The results showed that： Temperature can affect the release rate of caseinmicelles of powders so as to improve the dissolution rate of MPC particles. In the range of 25～45 ℃, with the temperature increase, a significant increase in the rate of MPC re-dissolved in water. At 45～55 ℃, MPC rehydration to be completed within one hour, and rehydration rate does not increase with temperature changes. Analysis on the composition of the dissolved phase and non-dissolved phase during the powder dissolution process showed that lactose and whey protein ingredients of MPC readily dispersed and dissolved. In contrast, the release of casein micelles and binds calcium, magnesium and phosphorus is the rate-limiting step of MPC rehydration process. The complex insoluble component of MPC cannot be reduced by increasina the water temoerature.

关 键 词：浓缩乳蛋白 温度 复水 溶解 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]