超声协同美拉德反应对酪蛋白乳化性和凝胶性的影响  

Effect of Maillard Reaction Coupled with Ultrasound on Emulsifying and Gelation Properties of Casein

作　　者：葛伟[1,2] 李晓东[1,2,3] 夏琪娜 李凌志[1,2] 刘萌颖 马少杰[1,2] 

机构地区：[1]乳品科学教育部重点实验室,哈尔滨150030 [2]东北农业大学食品学院,哈尔滨150030 [3]东北农业大学食品安全与营养协同创新中心,哈尔滨150030

出　　处：《中国食品学报》2016年第10期73-79,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2011BAD09B01);黑龙江省教育厅面上项目(12541027);2013年黑龙江省高校科技成果产业化前期研发培育项目

摘　　要：讨论了超声波协同美拉德反应对酪蛋白美拉德反应及酪蛋白功能特性的影响。酪蛋白在不同功率超声处理后,与葡萄糖在湿热(95°C)条件下反应2.5 h。结果表明,在超声预处理条件下,反应的褐变程度变化不显著(P≥0.05);中间产物和接枝度显著提高(P<0.05),450 W协同美拉德反应处理后中间产物含量和接枝度较未经超声预处理的分别提高了12.05%和29.28%;与未经超声波预处理酪蛋白相比,450 W协同美拉德反应处理酪蛋白的凝胶强度和持水性分别提高了1.16倍和1.39倍;扫描电镜结果表明,超声波协同美拉德反应处理酪蛋白所成凝胶结构较未经超声波预处理的更加均匀紧密,孔径更小;450 W协同美拉德反应处理酪蛋白的乳化活性和乳化稳定性分别提高了62.99%和83.63%;SDS-PAGE图谱表明,超声波协同美拉德反应处理后,酪蛋白分子质量增加,酪蛋白与葡萄糖发生了共价交联。以上结果表明超声波预处理可在一定程度上改善美拉德反应及其产物的特性。The effect of Maillard reation coupled with ultrasound on Maillard reaction of casein-glucose system and emulsifying proprties and gelation properties of casein was mainly investigated. Glucose was conjugated to casein in wetheating conditions（95 ℃） for 2.5 h after casein was pretreated by ultrasound. The results revealed that change of the browning was not significant（P≥0.05）; while A294 and degree of graft significantly improved（P0.05） and A294 and degree of graft were 0.5414, 37.54% in the presence of ultrasonic power at 450 W, which increased by 12.05% and29.28% compared with that without ultrasound. The gel hardness and water holding capacity of casein subjected to Maillard reaction with ultrasound were higher than that of casein subjected to only Maillard reaction（P0.05）. Gel hardness and WHC of casein subjected to Maillard reaction coupled with 450 W reached the maximums of 138.67 g/cm2and67.80% which were 1.16 times and 1.39 times than that of casein subjected to Maillard reaction without ultrasound. Results of scanning electron microscopy indicated gel of casein subjected to Maillard reaction coupled with ultrasound showed denser microstructure with smaller size of pores compared to gel of casein subjected to Maillard reaction. The emulsifying activity index and the emulsifying stability index of casein subjected to Maillard reaction with ultrasound increased from 53.28 m2/g and 12.89 min to 86.84 m2/g and 23.67 min. The SDS-PAGE patterns showed glucose was conjugated to casein through combinatorial treatment of ultrasound and Maillard reaction. These results showed that ultrasonic could improve Maillard reaction and functional properties of casein.

关 键 词：酪蛋白 超声波 美拉德反应 乳化性 凝胶性 

分 类 号：TS201.2[轻工技术与工程—食品科学]