乳清蛋白自组装纤维形成的临界聚集质量浓度研究  

Studies on the Critical Aggregation Concentration of Whey Protein Self-assembly into Fibers

作　　者：刘春红[1] 冯金凤[2] 冯志彪[1] 李冬梅[1] 

机构地区：[1]东北农业大学理学院应用化学系,哈尔滨150030 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《中国食品学报》2016年第1期69-76,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省青年基金项目(QC2010029)

摘　　要：采用硫磺素T(Th T)荧光分析方法测定了乳清蛋白在p H 2.0,反应温度分别为343,353,358,363 K及383 K条件下纤维形成的临界聚集质量浓度(CAMC)。为了提高测定的准确性,采用不同的搅拌速度,结果表明,纤维形成的CAMC随反应温度的变化非常小,CAMC接近0.44 g/(100 m L)。用自组装的热力学原理分析纤维形成的过程,结果显示,乳清蛋白在p H 2.0和测定的反应温度条件下,纤维的形成是熵驱动的过程。利用透射电子显微镜观察不同乳清蛋白质量浓度对纤维性形态的影响,结果证实了Th T荧光分析测定的CAMC结果。This test uses the Thioflavin T（Th T） fluorescence analysis method for determining the whey protein in pH 2.0, the reaction temperatures were at 343, 353, 358, 363 K and 383 K, the fibers forming the critical aggregation concentration（CAMC）, in order to improve the accuracy of measurement, the experiments using different stirring speed.The results show that CAC of the fiber formed with the temperature of the reaction is very small, CAMC close to 0.44%〔0.44 g/（100 mL）〕. The thermodynamic principles of self-assembly of the fiber forming process, the results show that the whey protein in the reaction temperature under the conditions of pH 2.0, the fiber formation process is driven by entropy. A transmission electron microscope to observe the impact of the type of whey protein concentration on the morphology of the fiber, results in corroboration TH T fluorescence analysis to determine the CAMC results.

关 键 词：乳清蛋白 临界聚集浓度 纤维 结合能 

分 类 号：TS201.2[轻工技术与工程—食品科学]