酪蛋白种类和二次均质工艺对再制稀奶油搅打特性的影响  

Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream

作　　者：李扬[1] 李妍[2] 王筠钠 袁栋栋 张列兵[1] LI Yang;LI Yan;WANG Yunna;YUAN Dongdong;ZHANG Liebing(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京工商大学食品与健康学院,北京100048

出　　处：《食品科学》2021年第7期106-112,共7页Food Science

基　　金：国家自然科学基金面上项目(31471689);现代农业产业技术体系建设专项(CARS-36);“十三五”国家重点研发计划重点专项(2019YFC1606200)。

摘　　要：本研究旨在分析3种常见的酪蛋白产品,胶束酪蛋白浓缩物(micellar casein concentrate,MCC)、酪蛋白酸钙(calcium caseinate,CaC)及酪蛋白酸钠(sodium caseinate,NaC)对再制稀奶油搅打特性的影响,以及再制稀奶油进行二次均质后其搅打特性的变化。结果表明:MCC、CaC及NaC再制稀奶油的搅打特性受酪蛋白质量分数的影响,且其对二次均质工艺的敏感性不同。MCC和CaC的质量分数较高(1.5%和2.5%)时,制备的稀奶油具有良好的搅打特性,最大起泡率在170%~200%范围内,泄漏率在0~1.5%范围内;进行二次均质后最大起泡率和泄漏率的变化较小。而Na C在较低的质量分数(0.5%)条件下制备的稀奶油才可具有较好的搅打特性,最大起泡率为(198.2±4.0)%;当Na C质量分数增至1.5%时,最大起泡率下降至(119.0±15.4)%。二次均质后Na C再制稀奶油的最大起泡率下降,泄漏率增加。研究认为,以MCC和Ca C为原料制备的稀奶油无论是否进行二次均质,均有良好的搅打特性。This study aimed to evaluate the effect of three common casein products,micellar casein concentrate(MCC),calcium caseinate(CaC)and sodium caseinate(NaC),as well as secondary homogenization on the whipping properties of recombined cream.The results showed that the whipping properties were related to both the concentrations of caseins and secondary homogenization.The creams with MCC or CaC at concentrations of 1.5%and 2.5%exhibited excellent whipping properties,with maximum foaming rate and leakage rate in the range of 170%–200%and 0–1.5%,respectively,which were little influenced by secondary homogenization.However,a low concentration(0.5%)of NaC gave good whipping properties with maximum foaming rate of(198.2±4.0)%,which decreased to(119.0±15.4)%when NaC concentration was increased to 1.5%.Moreover,secondary homogenization reduced the maximum foaming rate and increased the leakage rate of the cream with NaC.In conclusion,regardless of whether it underwent secondary homogenization,the recombined cream with MCC or CaC had excellent whipping properties.

关 键 词：胶束酪蛋白 酪蛋白酸钙 酪蛋白酸钠 二次均质 搅打特性 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]