在低温和脂度下,牛奶蛋白功能上的变化

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Mahmoud E A Hamouda¹, Prafulla Salunke¹

¹Dairy and Food Science Department, Midwest Dairy Foods and Research Center, South Dakota State University, Brookings, SD 57007, USA.

Foods (Basel, Switzerland)

|February 10, 2024

概括

低度的干会改变脱脂牛奶蛋白的功能,影响发泡和乳化特性,而不会形成乳酪. 这表明了新的牛奶加工应用的潜力.

科学领域:

食品科学食品科学食品科学
乳制品化学乳制品化学
蛋白质化学蛋白质化学

背景情况:

了解皮脂对脱脂牛奶 (SM) 蛋白质功能的影响,对于乳制品加工至关重要.
对于特定的应用,研究低度在低温 (4±1°C) 的影响是关键.
之前的研究可能没有完全探索SM属性的微妙变化没有聚合.

研究的目的:

为了评估低度水对脱脂牛奶的化学,质和蛋白质特性的影响.
为了评估功能性质的变化,如在受控化下发泡和乳化.
为了确定是否可以改变牛奶蛋白的功能,而不会诱导乳酪的形成.

主要方法:

脱脂牛奶经过不同低度的 (0.0010.1毫升) 处理,并在24小时内化.
分析包括近距离组合,毛细管凝电泳 (CGE),水力动力直径,泽塔潜力和风湿学.
测量了功能性质,例如发泡能力,稳定性,保持水分的能力和乳化活性.

主要成果:

添加毛皮会增加非蛋白质和非素含量,而不会形成聚合物.
CGE显示卡帕-素 (κ-CN) 降低随着皮毛水平的增加,同时增加了水力动力直径和降低了泽塔潜力.
发泡能力和稳定性下降,而油乳化活性和乳液稳定性随着度和时间的增加而增加.

结论:

低度的液可以改变脱脂牛奶蛋白的功能,包括乳化和发泡特性,而无需聚合.
蛋白质结构的变化 (例如 κ-CN 分解) 与功能特征的改变相关.
这些发现表明,改脱脂牛奶对于特定的食品应用的加工有潜力.

关键词:

低温低温的低温是一个问题.牛奶蛋白的功能的功能.一个叫做Rennet的人.脱脂牛奶脱脂牛奶是一种

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