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结合散装和表面机制导致切割下的乳清蛋白沉积物

Margot Grostete¹, Jeehyun Lee¹, Françoise Boissel¹

¹INRAE, Institut Agro, STLO, 35042, Rennes, France.

International journal of biological macromolecules

|January 11, 2026

概括

剪切率显著影响乳制品污染,增加沉积面积和复杂性. 这项研究揭示了乳清蛋白度和剪切如何影响沉积物形成和聚合动态.

科学领域:

乳制品加工乳制品加工
食品科学食品科学食品科学
蛋白质化学蛋白质化学

背景情况:

乳制品污染是一个重要的工业挑战.
温度在污染中的作用已知,但切割速率的影响不太清楚.
乳清蛋白容易变质和聚合,导致污染.

研究的目的:

为了研究剪切速率对乳清蛋白沉积物形成和散装聚合的影响.
了解蛋白质度,剪切和污染之间的相互作用.
在加工条件下阐明表面沉积物增长和聚合物形成的机制.

主要方法:

乳清蛋白溶液 (5-12 wt%) 经过使用圆和板状风力计,被 subjected to shear rates (0-175 s−1).
实验是在65°C进行的,以限制热变性.
分析了沉积物形态和面积,以及溶液聚合物的形成.

主要成果:

与静态条件相比,剪切将沉积面积增加了多达五倍,特别是在更高度下.
沉积物形态从球状集群演变为复杂的,相互连接的凝状结构,重量为12%.
大量溶液的动态主要受到蛋白质度的影响,导致亚微缩聚合物.

结论:

剪切率是乳制品污染的关键因素,加剧了沉积物形成和复杂性.
两个假设解释了污染:热引起的聚合,随后是剪切驱动的表面碰撞,以及表面沉积物与流动聚合物的相互作用.
结果提供了有关食品加工和其他行业的蛋白质变性/聚合现象的见解.

关键词:

聚合聚合是一种聚合.变质化是一种变质化.污染就是污染.接口接口接口接口显微镜的使用方法类风病学类风病学类风病学

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