奶渣酪蛋白酸钙的制备及在植脂末中的应用  

Preparation of Calcium Caseinate from Milk Residues and Its Application in Non‐dairy Creamer

作　　者：许涌捷 刘卫震 袁延佩 王冠华[2] 伍昌军 隋文杰 XU Yongjie;LIU Weizhen;YUAN Yanpei;WANG Guanhua;WU Changjun;SUI Wenjie(State Key Laboratory of Food Nutrition and Safety,College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;College of Light Industry Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Hubei Bestway Biotechnology Co.,Ltd.,Xiantao 433099,Hubei,China)

机构地区：[1]天津科技大学食品营养与安全国家重点实验室,食品科学与工程学院,天津300457 [2]天津科技大学轻工科学与工程学院,天津300457 [3]湖北百特威生物科技有限公司,湖北仙桃433099

出　　处：《食品研究与开发》2024年第7期133-141,共9页Food Research and Development

基　　金：天津市青年人才托举工程(TJSQNTJ⁃2020⁃05)。

摘　　要：以奶渣酪蛋白为原料,制备的酪蛋白酸钙中钙含量为指标,采用单因素试验,确定奶渣酪蛋白酸钙的生产工艺,对奶渣酪蛋白酸钙的理化性质进行测定,以奶渣酪蛋白酸钙作为乳化剂制备植脂末,并与奶渣酪蛋白酸钠及市售酪蛋白酸钙制备的植脂末进行对比,通过测定其粒径和ζ-电位探究植脂末的稳定性。结果表明:溶液pH值为7,料液浓度为1.00%,Ca(OH)_(2)添加量为1.6%时,奶渣酪蛋白酸钙中蛋白质含量为93.76%,钙含量为1.35%;奶渣酪蛋白酸钙具有优异的乳化能力,乳化液稳定性可达到70%以上,起泡能力高于奶渣酪蛋白酸钠;由奶渣酪蛋白酸钙制备的植脂末平均粒径最小,电位绝对值最大,稳定性最好,并且随储藏时间的延长,粒径和ζ-电位变化最小,储藏稳定性最好。With milk casein as raw material and calcium content in prepared calcium caseinate as index,single factor test was carried out to determine the production technology of calcium caseinate from milk resi-due,and the physical and chemical properties of the calcium caseinate were measured.Non-dairy creamer was prepared using the calcium caseinate as emulsifier and compared with those prepared by sodium caseinate from milk residues and commercially available calcium caseinate.The stability of the non-dairy creamer was in-vestigated by measuring its particle size andζ-potential.The results showed that the protein content of calcium caseinate from milk residues was 93.76%and the calcium content was 1.35%under the solution pH7,1%feed liquid and 1.6%Ca(OH)_(2).Calcium caseinate from milk residues had excellent emulsifying ability,with the stability of the emulsion reaching more than 70%and having higher foaming power than sodium caseinate from milk residues.Non-dairy creamer prepared by calcium caseinate from milk residues had the smallest mean par-ticle size,the largest absolute potential,and the optimal stability,and with the extension of storage time,there were least changes in its particle size andζ-potential as well as optimal storage stability.

关 键 词：酪蛋白酸钙 钙含量 乳化液稳定系数 起泡性 植脂末 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]