超声处理对酪蛋白胶束粉加工特性的影响  

Effect of Ultrasound Pretreatment on Functional Properties of Micellar Casein Concentrate

作　　者：张瑞华[1,2] 张书文[2] 刘鹭[2] 刘心伟[3] 逄晓阳[2] 许乐[1,2] 汪建明[1] 吕加平[2] ZHANG Ruihua;ZHANG Shuwen;LIU Lu;LIU Xinwei;PANG Xiaoyang;XU Le;WANG Jianming;Lü Jiaping(College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China;Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;Beijing Sanyuan Foods Co. Ltd., Beijing 100076, China)

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]中国农业科学院农产品加工研究所,北京100193 [3]北京三元食品股份有限公司,北京100076

出　　处：《食品科学》2017年第19期81-86,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD18B10);公益性行业(农业)科研专项(201303085)

摘　　要：研究超声预处理对酪蛋白胶束粉(micellar casein concentrate,MCC)加工特性的影响。通过微滤生产的酪蛋白截留液经超声处理(超声功率600 W,超声时间0.0、0.5、1.0、2.0、5.0 min)后进行喷雾干燥,得到超声改性的MCC,并进行了加工特性的研究。结果表明,随着超声时间的延长,MCC溶液的电导率、溶解性、乳化性、凝胶性显著增加(P<0.05),pH值变化不显著(P>0.05)。超声对MCC粉体性质也有影响,随着超声时间的延长,MCC压缩性、流动指数明显减小(P<0.05);基本流动能在超声处理0.5 min达到最小值;特殊流动能在超声1 min达到最大值。超声处理可以改善MCC的加工特性,将会促进MCC在食品工业中的应用。The impact of ultrasonic pretreatment on processing properties of micellar casein concentrate(MCC)was investigated in this work.Microfiltered casein protein retentates were subjected to ultrasonic pretreatment for0.0,0.5,1.0,2.0,and5.0min with ultrasonic power of600W prior to spray drying.The results showed that the conductivity,solubility,emulsibility and gelling property of MCC solution increased significantly as the treatment time prolonged(P<0.05),but no significant pH change was found(P>0.05).Moreover,the compressibility and flow index of MCC decreased significantly after ultrasonic treatment(P<0.05).Additionally,after ultrasonic treatment for0.5min,the basic flowability energy of MCC attained the minimum value,and after ultrasonic treatment for1min,the specific energy attained the maximum value.It can be speculated that these changes in functional properties of MCC could promote its application in the food industry.

关 键 词：酪蛋白胶束粉 超声处理 加工特性 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]