牛乳蛋白粉水溶性测定中关键影响因素研究  

Solubility test method of milk protein concentrate

作　　者：樊凤娇[1] 杜明[1] 周英爽 刘猛[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》2015年第6期61-66,共6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);黑龙江省博士后研究人员落户黑龙江科研启动金项目;中央高校基本科研业务金项目(HIT.BRETⅢ.201231)

摘　　要：牛乳蛋白粉是一种重要的食品工业基料粉,但在储藏过程中其水溶性有下降趋势。准确判定水溶性下降程度,对于产品应用具有重要意义,因此开发一种有效的牛乳蛋白粉水溶性测定方法具有重要意义。目前,牛乳蛋白粉水溶性测定方法国内外并无统一方法。研究了搅拌时间、离心力和时间间隔对牛乳蛋白粉(MPC)水溶性测定的影响,结果表明:对于水溶性较好的MPC,不同搅拌时间对其水溶性测定并未有显著影响(P>0.05),而不同离心力和时间间隔对其水溶性测定有显著性影响(P<0.05),水溶性随离心力的增加而降低,时间间隔为60 min时水溶性最大;对于水溶性较差的MPC,搅拌时间、离心力和时间间隔均对其水溶性测定有显著影响(P<0.05),水溶性随搅拌时间的延长而增加,随离心力的增加而降低,时间间隔为90 min时水溶性最大。Milk protein concentrate is a during storage. Determination of the kind of industrial material of food solubility is very important for industry. Its solubility will decrease ts application in food industry. At present, there has no standard solubility test method of MPC. Effects of different blending time, centrifuge force and time interval on solubility for milk protein concentrate were studied in this work. As for MPC＊Highsolubility, the results showed that effect of blending time on it was insignificant （P〉0.05）, however, effects of centrifuge force and time interval on it were significant （P〈0.05）, solubility of MPC-HS decreased with increasing centrifuge force and was maximum when time interval was 60 minutes; In regard to MPC- Low solubility, the results indicated that effects of blending time, centrifuge force and time interval on it were significant, solubility of MPC-LS improved with increasing blending time, decreased with increasing centrifuge force and was maximum when time interval was 90 minutes.

关 键 词：牛乳蛋白浓缩粉 搅拌时间 离心力 时间间隔 水溶性 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]