热变性乳清浓缩蛋白与高甲氧基果胶混合体系相分离行为的研究  

Study on Phase Separation Behavior of Heat-denatured Whey Protein Concentrate and High Methoxy Pectin Complexes

作　　者：曹传爱 吴鑫本 贾惜文 赵神彳 张帅[1] 刘骞[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]虎林出入境检验检疫局,黑龙江虎林158400

出　　处：《食品研究与开发》2018年第5期12-18,共7页Food Research and Development

基　　金：国家自然科学基金面上项目(31671788);东北农业大学"学术骨干"项目(16XG18)

摘　　要：主要探讨热变性乳清浓缩蛋白与高甲氧基果胶以不同质量比(1∶1、2∶1、3∶1、4∶1、5∶1)混合后整个混合体系的相分离行为。测定混合体系中上相与下相中的蛋白和多糖含量以及混合体系表观黏度的变化趋势。研究结果表明,混合体系的上相为多糖富集相,而且多糖的含量随着混合质量比的增加而显著降低(P<0.05);混合体系的下相为蛋白富集相,而且蛋白的含量随着混合质量比的增加而显著降低(P<0.05)。另外,混合体系的表观黏度随着剪切速率的增加而显著降低(P<0.05),且随着混合质量比的增加,表观黏度逐渐降低(P<0.05)。上述结果表明,不同质量比的混合体系均发生相分离行为,且上相为连续相,下相为分散相,为后续其在水凝胶中的应用奠定理论基础。This study mainly investigated the phase separation behavior of the whole mixture of heat-denatured whey protein concentrate and high methoxy pectin at different quality ratios（1 ∶ 1, 2 ∶ 1, 3 ∶ 1, 4 ∶ 1, 5 ∶ 1）. The concentration of protein and polysaccharide in the upper phase and the lower phase of the complexes, as well as the apparent viscosity of the complexes were determined, and the appearance was observed. The results showed that the upper phase of the complexes was polysaccharide-rich phase, and the content of polysaccharide was significantly decreased with the increase of the mixture quality ratio （P〈0.05）. The lower phase of the complexes was protein-rich phase, and the content of protein with the increase of the mixture quality ratio, it decreased significantly （P〈0.05）. In addition, the apparent viscosity of the mixed system decreased significantly with the increase of the shear rate （P〈0.05）, and the apparent viscosity decreased with the increase of the mixing quality ratio （P〈0.05）. The results showed that the phase separation behavior occurs in different quality proportions of the complexes, the upper phase was continuous phase, the lower phase was dispersed phase, which built a theoretical foundation for the subsequent application in hydrogels.

关 键 词：热变性乳清浓缩蛋白 高甲氧基果胶 混合体系 相分离 表观黏度 

分 类 号：TS201.2[轻工技术与工程—食品科学]