乳清分离蛋白限制性脱酰胺及一些性质的表征  

Limited Deamidation of Whey Protein Isolates and Characterization of Some Properties

作　　者：李丹[1] 易伟民[1] 范馨文 翟爱华[1] 关琛[1] LI Dan;YI Wei-min;FAN Xin-wen;ZHAI Ai-hua;GUAN Chen(College of Food,Heilongjiang Bayi Agricultural University,Daqing 163319,Heilongjiang,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《食品研究与开发》2018年第15期23-27,共5页Food Research and Development

基　　金：黑龙江省教育厅科学技术研究项目(12541595)

摘　　要：以脱酰胺度为评价指标,通过单因素试验确定乳清分离蛋白限制性脱酰胺反应条件,并获得脱酰胺乳清分离蛋白产物。在乳清分离蛋白浓度5%、谷氨酰胺酶添加量0.8 U/g乳清分离蛋白、36℃、p H 7的条件下分别反应1、4、8 h,制得脱酰胺度分别为1.5%、2.3%、2.9%的脱酰胺乳清分离蛋白。评价脱酰胺乳清分离蛋白产物界面性质的变化及对Fe^(2+)/Zn^(2+)等二价金属离子的螯合能力,结果表明,脱酰胺乳清分离蛋白产物的乳化稳定性、起泡性及对Fe^(2+)、Zn^(2+)的螯合能力均高于乳清分离蛋白,并随脱酰胺度的增大而略有提高。Based on the results of single factor experiments through degree of deamidation,the suitableconditions were determined. Some deamidated whey protein isolates （WPI）products with lower degree ofdeamidation were prepared with reaction conditions of WPI concentration of 5% ,glutaminase addition level of0.8 U/g WPI,reaction temperature of 36 益,pH 7 and reaction time were1,4h and8h,respectively. Threedeamidated WPI products, which had the degree of deamidation of 1.5%, 2.3 % and 2.9%,respectively, wereprepared. The results indicated that interfacial properties and the iron/zinc chelating activities of deamidatedwhey protein isolated（DWPI）products were higher than that of WPI,and would be enhanced as the degree ofdeamidation increasing.

关 键 词：乳清分离蛋白 脱酰胺 界面性质 螯合能力 

分 类 号：TS201.2[轻工技术与工程—食品科学]