热诱导聚合山羊乳乳酪蛋白的物理化学和功能性质
Mu Tian1,2, Xiaomeng Sun2, Jianjun Cheng2
1College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
Foods (Basel, Switzerland)
|October 14, 2023
概括
热处理增强了山羊牛奶乳酪蛋白的功能. 这项研究优化了加热温度,时间和pH值,以改善其对产品应用的乳化和发泡特性.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 乳制品科学 乳制品科学
背景情况:
- 羊奶乳清奶蛋白是一种有价值但难以获得的成分.
- 了解其特性对于开发新食品至关重要.
研究的目的:
- 为了研究热处理对山羊奶乳清奶蛋白的影响.
- 优化加工条件,以提高功能性质.
主要方法:
- 从山羊奶中制备的乳清蛋白缩物.
- 热处理因温度 (69-78°C),时间 (15-30分钟) 和pH (7.5-7.9) 而有所不同.
- 分析了物理化学性质 (粒子大小,泽塔潜力,硫基,疏水性,粘度) 和结构变化 (FTIR,TEM).
主要成果:
- 热处理增加了粒子大小和表面粘度,同时降低了泽塔电位和自由硫基.
- 表面的疏水性随着温度的升高和加热时间的延长而增加.
- 热诱导的蛋白质聚合形成了一个统一的网络,改善了乳化和发泡能力.
结论:
- 优化的热处理显著改变了山羊牛奶乳酪蛋白质结构和物理化学特性.
- 这些修改增强了其功能特性,使其适用于各种食品应用.
- 提供了用于商业产品中聚合山羊奶乳糖蛋白的理论基础.
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