热处理对乳清蛋白原料起泡性、理化特性的影响及关系研究  

Effect of heat treatment on foaming properties of whey protein ingredients and its relationship with physicochemical and structural

作　　者：张思雨 程建军[1] 孙玉雪 解庆刚 张永久 蒋士龙 郭明若[1,3] ZHANG Siyu;CHENG Jianjun;SUN Yuxue;XIE Qinggang;ZHANG Yongjiu;JIANG Shilong;GUO Mingruo(College of Food Science,Northeast Agricultural University,Harbin 150030,China;HeiLongJiang FeiHe Dairy Co.Ltd.,Beijing 100015,China;Department of Nutrition and Food Science,College of Agriculture and Life Sciences,University of Vermont,Burlington 05405,United States)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]黑龙江飞鹤乳业有限公司,北京100015 [3]佛蒙特大学农业与生命科学学院营养与食品科学系,美国伯灵顿05405

出　　处：《食品与发酵工业》2023年第22期117-124,共8页Food and Fermentation Industries

基　　金：黑龙江省“百千万”工程科技重大专项-乳制品与肉类加工科技重大专项(2020ZX07B01)。

摘　　要：乳清蛋白作为主要蛋白成分,与婴儿配方奶粉的起泡特性息息相关。脱盐乳清粉D70、D90和浓缩乳清蛋白(whey protein concentrate,WPC)是婴儿配方奶粉的3种主要乳清蛋白原料。该研究表征并比较了热处理工艺下3种乳清蛋白原料起泡特性、理化与结构特性变化,探究起泡性与理化及结构变化影响规律。结果表明,D70的起泡能力(95.62%)和泡沫稳定性(65.02%)最高,其次为D90(73.97%/24.47%),最小是WPC(60.39%/13.91%)。不同加热处理均提高了乳清蛋白的起泡能力,而其中以80℃,20 s影响最大。通过粒径、电位、溶解度表征蛋白的理化特性,借助光谱技术测定蛋白的结构特性。皮尔逊相关性分析表明,起泡能力及泡沫稳定性与Zeta电位(0.78/0.69)、β-转角含量(0.82/0.67)、无规则卷曲含量(0.74/0.60)、表面疏水性(0.67/0.46)呈正相关,与α-螺旋呈负相关(-0.81/-0.84)。研究结果对于改善婴儿配方奶粉冲调起泡性具有指导意义。As the main protein,whey protein plays an important role in foaming properties of infant formula.Demineralized whey powder(D70,D90),and whey protein concentrate(WPC)are the three main protein ingredients.In this study,the foaming,physicochemical,and structure properties were characterized and compared,and the changes were investigated.D70 showed the highest foaming capacity(FC)(95.62%)and foam stability(FS)(65.02%),followed by D90(73.97%/24.47%),and WPC(60.39%/13.91%).The foaming properties of whey protein were improved under heat treatment,and 80℃,20 s showed the greatest effect.Particle size,Zeta potential,and solubility of the protein products were assessed.The protein structure was evaluated by spectrum technology.Pearson′s correlation analysis demonstrated that FC and FS were positively correlated with Zeta potential(0.78/0.69),β-turn(0.82/0.67),random coil(0.74/0.60),and surface hydrophobicity(0.67/0.46),whereas negatively correlated withα-helix(-0.81/-0.84).The results of this study could provide theoretical guidance for improving the quality of infant formula products during reconstitution.

关 键 词：乳清蛋白原料 热处理 起泡特性 结构性质 婴儿配方奶粉 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]