DHPM处理下β-乳球蛋白与油酸相互作用对其功能性质的影响  

Effect of interaction with oleic acid on functional properties of β-Lactoglobulin during DHPM treatment

作　　者：刘成梅[1] 俞宏达[1] 钟俊桢[1] 洪启通 刘伟[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2016年第3期88-91,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(21366021);南昌大学食品科学与技术国家重点实验室青年研究基金项目资助(SKLF-QN-201518)

摘　　要：采用动态高压微射流处理β-乳球蛋白与油酸混合物,研究β-乳球蛋白与油酸相互作用对其功能性质和表面疏水性的影响。与标准β-乳球蛋白相比,未经DHPM处理的混合物的功能性质和表面疏水性没有显著性变化(p>0.05)。随着DHPM压力从40 MPa增至160 MPa,β-乳球蛋白油酸复合物的溶解度、乳化性、起泡性和表面疏水性都呈先增加后减少的趋势。溶解度和起泡性在80 MPa压力条件下达到最大,分别为95.36%和32.00%。而乳化性和表面疏水性呈正相关关系,在120 MPa压力条件下达到最大,分别为1.09和640.20。结果表明功能性质和表面疏水性的变化与不同DHPM压力下β-乳球蛋白与油酸相互作用的程度有关。The mixture of β- lactoglobulin（ β- LG） and oleic acid was treated by dynamic high pressure mircrofluidization（ DHPM）. The effect of interaction with oleic acid on the functional properties and surface hydrophobicity of β- LG during DHPM treatment was investigated. Compared with standard β- LG,the functional properties and surface hydrophobicity of the unteated mixture had no significant changes（ p 0.05）. With DHPM pressure increasing from 40 MPa to 160 MPa,the functional properties and surface hydrophobicity of β- LG / oleic acid complex were increased initially and then decreased.At 80 MPa,the solubility and foaming activity of complex were the biggest,respectively,95.36% and 32.00%,while the maximum surface hydrophobicity and emulsifying activity of 640.20,1.09 were obtained at 120 MPa respectively.A positive correlation between surface hydrophobicity and emulsifying activity was observed.The results indicated that the changes of functional properties and surface hydrophobicity were related to the extent of the interaction between β- LG and oleic acid altered by DHPM treatment.

关 键 词：Β-乳球蛋白 油酸 动态高压微射流 功能性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]