加工后牛乳β-乳球蛋白的功能特性变化及应用研究进展  

Research Progress on Functional Properties Changes and Application of Processed Milkβ-Lactoglobulin

作　　者：牛娇娇 邱毓 李欣[1,2,3] 陈红兵[1,2,3] NIU Jiaojiao;QIU Yu;LI Xin;CHEN Hongbing(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;College of Food Science and Technology,Nanchang University,Nanchang 330047,China;Jiangxi Provincial Key Laboratory of Food Allergy,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学食品学院,江西南昌330047 [3]南昌大学江西省食物过敏重点实验室,江西南昌330047

出　　处：《乳业科学与技术》2024年第3期71-79,共9页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：广东省重点领域研发计划项目(2022B0202030002);食品科学与技术国家重点实验室自由探索资助课题项目(SKLF-ZZB-202120;SKLF-ZZB-202318)。

摘　　要：牛乳β-乳球蛋白作为乳清蛋白中的主要蛋白质,其特殊的分子结构可为许多配体提供结合位点,也使其具有凝胶性、乳化性和起泡性等多种功能特性,应用前景广阔。本文综述β-乳球蛋白的分子结构、与配体间的结合位点,以及凝胶性、乳化性和起泡性三大功能特性;重点介绍现有主要加工方式,包括热处理、高压加工、脉冲电场处理和紫外辐射诱导;阐述β-乳球蛋白在食品加工、纳米材料及基础研究中的应用,以期为推进牛乳β-乳球蛋白的工业化应用提供科学参考和理论依据。Milkβ-lactoglobulin,the major protein in whey protein,possesses a unique molecular structure that provides binding sites for many ligands,endowing it with versatile functional properties including gelation,emulsification,and foaming.Hence,it has a broad application prospect.This paper first introduces the molecular structure,ligand binding sites,gelation,emulsification,and foaming properties ofβ-lactoglobulin.Then,it discusses the effect of several main processing methods including heat treatment,high-pressure processing,pulsed electric field treatment,and ultraviolet radiation induction on the properties ofβ-lactoglobulin.Finally,it elucidates the application ofβ-lactoglobulin in food processing,nanomaterials and basic research,aiming to provide a theoretical and scientific reference for promoting the industrial application ofβ-lactoglobulin in the food industry and other related industries.

关 键 词：牛乳β-乳球蛋白 分子结构 功能特性 加工方式 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]