乳清蛋白-低聚木糖复合脂肪替代品的制备及其于再制干酪中的应用  

Preparation of Whey Protein-Oligosaccharide Complex and Its Application as Fat Substitute in Processed Cheese

作　　者：李倩文 梁影 王晓楠 张川 刘治芹 陈树兴[1,2] 吕明琪 LI Qianwen;LIANG Ying;WANG Xiaonan;ZHANG Chuan;LIU Zhiqin;CHEN Shuxing;LÜMingqi(College of Food and Biological Engineering,Henan University of Science and Technology,Luoyang 471023,China;Food Laboratory of Zhongyuan,Luohe 462333,China;Luohe Food Vocational College,Luohe 462333,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]中原食品实验室,河南漯河462333 [3]漯河食品职业学院,河南漯河462333

出　　处：《食品科学》2023年第20期53-61,共9页Food Science

基　　金：北京市科技计划项目(Z201100008020005)。

摘　　要：以乳清蛋白与低聚木糖为原料,采用湿法糖基化法制备糖基化乳清蛋白,分析以其为基质制备脂肪替代品的优势,又进一步探究了该脂肪替代品在减脂再制干酪中的代脂效果。结果表明:最佳制备条件为6%低聚木糖与乳清蛋白在85℃下反应2 h。在此条件下,糖基化乳清蛋白接枝度为(29.28±1.53)%,出现褐变现象,与未糖基化乳清蛋白相比,其二级结构中α-螺旋、β-折叠、β-转角及无规卷曲含量发生改变,持水性及持油性分别提高60.18%、103.97%,乳化性与乳化稳定性分别提高30.81%、13.57%,且表面更光滑,在pH 7时表面疏水性较高,较未糖基化乳清蛋白提高了1.48倍,再于10000 r/min下剪切10 min,中值径达到7.57μm左右,且溶液稳定性明显提高,此时的糖基化乳清蛋白已具备模拟脂肪的条件;将其替代再制干酪中60%黄油时,减脂再制干酪的硬度相较于全脂再制干酪显著减小(P<0.05),融化性显著增大(P<0.05),但弹性、咀嚼性等质构特性及亮度L*无显著差异(P>0.05),且感官加权总分与全脂再制干酪相当。该研究结果证明了该糖基化乳清蛋白具备作为脂肪替代品开发减脂食品的潜力,且在一定程度上保证了产品的良好品质。Glycosylated whey protein(GWP)was prepared from whey protein and xylooligosaccharide by wet glycosylation method.Its advantages for use as a fat substitute were analyzed,and the application of this fat substitute in reducedfat processed cheese was explored.The results showed that the optimal preparation conditions were determined as:xylooligosaccharide concentration of 6%,reaction temperature of 85℃and reaction time of 2 h.The grafting degree of GWP prepared using these conditions was(29.28±1.53)%,and a browning phenomenon occurred during the preparation process.Compared with whey protein,the contents ofα-helix,β-fold,β-turn and random coil structures changed in GWP,and the water and oil-holding properties increased by 60.18%and 103.97%,respectively;the emulsifying capacity and emulsion stability increased by 30.81%and 13.57%,respectively.The surface of GWP was smoother.The surface hydrophobicity at pH 7.0 was 2.48 times higher than that of whey protein.After shearing at 10000 r/min for 10 minutes,the median particle diameter of GWP was 7.57μm,and the stability of the solution was obviously improved,so that GWP could be used to simulate fat.The hardness of reduced-fat processed cheese with 60%butter replacement by GWP was significantly lower than that of full-fat processed cheese(P<0.05),and the meltability increased significantly(P<0.05),but the texture characteristics such as elasticity,chewiness and brightness value(L*)were not significantly different from those of full-fat processed cheese(P>0.05),and the total sensory score was equivalent to that of full-fat processed cheese.These results proved that the glycosylated whey protein has a potential application as a fat substitute in reduced-fat food while guaranteeing that the quality of the product is good.

关 键 词：乳清蛋白 低聚木糖 糖基化 脂肪替代品 减脂再制干酪 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]