超声波改性酪蛋白后其特性的变化及其在凝固型酸奶凝胶中的应用  

Changes of properties of casein modified by ultrasonic and its application in solidifying yoghurt gels

作　　者：赵璞[1] 张书文[1] 刘鹭[1] 逄晓阳[1] 芦晶[1] 吕加平[1] ZHAO Pu;ZHANG Shuwen;LIU Lu;PANG Xiaoyang;LU jing;LYU Jiaping(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijng 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《中国乳品工业》2018年第7期4-8,共5页China Dairy Industry

摘　　要：以较化学方法和生物方法更加安全、简便的物理方法—超声波,对牛乳中含量最多的酪蛋白进行改性,测定其功能特性以及物理性质的变化并分析其发生的原因;同时将其应用在凝固型酸奶凝胶中,通过质构分析得到凝胶的TPA性质,并根据性质的变化得出结论:随着超声处理中时间和功率的增加,酪蛋白功能性质中溶解性、乳化性以及乳化稳定性都有不同程度的提高;溶液粒径显著减小,二级结构中α-螺旋所占比例减少,其余结构无明显变化;超声处理的酪蛋白形成的酸奶凝胶性能较未处理的有显著提高,且超声600 W、5 min以及400 W、15 min处理的酪蛋白形成的酸奶凝胶TPA性质最佳,可据此将其运用至工业生产中。Casein is the most abundant protein in milk. In the present study, we used a physical method, ultrasonic, which was more secure and simple than that of chemical and biological methods to modify casein, and then determined its functional and physical properties and analyzed the reasons for its changes. The modified caseins were applied to the solidifying yogurt gel. The TPA properties of yogurt gel were analyzed. The results showed that as the time and power treated by ultrasonic increased, the solubility, emulsification and emulsion stability of casein grew ups and downs; the particle size of the solution dramatically decreased, the proportion of alpha helix in secondary structure declined and other structures had no obvious changes; the property of the yogurt gel formed by casein which has been modified by ultrasound significantly improved than untreated, and TPA properties of 600 W, 5 min and 400 W, 15 min of yogurt gel were the best, which could be applied to industrial production.

关 键 词：超声处理 酪蛋白改性 酸奶凝胶 功能性质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]