葡萄糖对脱脂乳酪蛋白胶束稳定性的影响研究
详细信息Study on the influence of glucose on the stability of casein micelles in skim milk
-
摘要: 研究了葡萄糖添加量、体系pH、热处理温度、热处理时间对脱脂牛乳酪蛋白胶束稳定性的影响。研究表明,在接近中性pH条件下,少量葡萄糖分子可降低脱脂乳酪蛋白胶束的稳定性,大量葡萄糖分子可增强其稳定性。添加葡萄糖后,在高温热处理的诱导下,酪蛋白沉淀的pH升高。随着热处理时间的延长,脱脂乳中酪蛋白胶束表现出聚集行为,致使粒径增大,浊度和沉淀率总体呈现上升趋势。该研究结论可为乳品加工提供参考依据。Abstract: The influence of the glucose amount, the system pH, the heat treatment temperature, the heat treatment time on the stability of casein micelles of skim milk were studied. The result showed that, nearly neutral pH, the stability of skim milk casein micelles was reduced with a small amount of glucose, which was increased with a large number of glucose. The pH of the casein precipitation was increased by adding glucose on the high temperature heat treatment. With the extension of the heat treatment time, casein micelles showed aggregation behavior, the particle size was increased, which induced the turbidity and sedimentation amount upward. The conclusion would provide a reference for the dairy processing.
-
Keywords:
- skim milk;casein micelles;glucose;stability; /
-
[1] A Braga, M Menossi, R Cunha.The effect of the glucono-[delta]-lactone/caseinate ratio on sodium caseinate gelation[J].International Dairy Journal, 2006, 16 (5) :389-398.
[2] GJO Martin, RPW Williams, DE Dunstan.Comparison of Casein Micelles in Raw and Reconstituted[J].Journal of Dairy Science, 2007, 90:4543-4551.
[3] PF Fox, A Brodkorb.The casein micelle:Historical aspects, current concepts and significance[J].International Dairy Journal, 2008, 18 (7) :677-684.
[4] Liu Y, Guo R.pH-dependent structures and properties of casein micelles[J].Biophysical Chemistry, 2008, 136:67-73.
[5] C Schorsch, M G Jones, I T Norton.Micellar Casein Gelation at High Sucrose Content[J].Dairy Science, 2002, 85:3155-3163.
[6] 刘娟, 卢蓉蓉.酪蛋白湿法糖基化改性研究[J].食品与发酵工业, 2008, 34 (10) :49-50. [7] P Claudia, S Uwe, R Sven, et al.Crosslinking of casein by microbial transglutaminase and its resulting influence on the stability of micelle structure[J].Journal of Biotechnology, 2007 (2) :456-461.
[8] G Meng T, Ma C Y.Thermal properties of Phaseolus angularis (red bean) globulin[J].Food Chemistry, 2001, 73 (4) :453-460.
[9] 李党国, 潘超然, 刘晶, 等.酸性含乳饮料稳定性研究[J].食品工业科技, 2008, 29 (3) :108-111. [10] A Jaubert, C Durier, A Kobilinsky, et al.Structural organization of the goat casein micelle:effect of the physico-chemical environment (pH, temperature, ionic strength) on its mineral and protein composition[J].International Dairy Journal, 1999 (9) :369-370.
[11] S G Anema, H Klostermeyer.The effect of pH and heat treatment on theκ-casein content and theζ-potential of the particles in reconstituted skim milk[J].Milchwissenschaft, 1997, 52:217-223.
[12] S G Anema, K Henning.Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below100℃[J].Agricultural Food Chemistry, 1997, 45:1108-1115.
[13] S G Anema.Effect of Milk Concentration on Heat-Induced, pH-Dependent Dissociation of Casein from Micelles in Reconstituted Skim Milk at Temperatures between20and120℃[J].Agricultural Food Chemistry, 1998, 46:2299-2305.
[14] S Marchin, JL Putaux, F Pignon, et al.Effects of the environmental factors on the casein micelle structure studied by cryotransmission electron microscopy and small-angle X-ray scattering/ultrasmall-angle X-ray scattering[J].Journal of Chemical Physics, 2007, 126:45-51.
[15] S G Anema, K L Siew, K L Edwin, et al.Rheological Properties of Acid Gels Prepared from Heated pH-Adjusted Skim Milk[J].Agricultural Food Chemistry, 2004, 52:337-343.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
