超声波处理对乳蛋白浓缩物加工特性的影响

被引：9

作者：

孙颜君 ^{[1
,2
]}

刘鹭 ^{[1
]}

李红娟 ^{[1
]}

陈建行 ^{[1
]}

苏燕玲 ^{[1
]}

葛武鹏 ^{[2
]}

吕加平 ^{[1
]}

机构：

[1] 中国农业科学院农产品加工研究所

[2] 西北农林科技大学食品科学与工程学院

来源：

中国乳品工业 | 2013年 / 41卷 / 03期

关键词：

乳蛋白浓缩物(MPC); 超声波处理; 粒径; 表面疏水性; 加工特性;

D O I：

暂无

中图分类号：

TS252.1 [基础科学];

学科分类号：

083203 ;

摘要：

研究了不同超声处理时间对乳蛋白浓缩物(MPC)的pH值、电导率、粒径、蛋白的组分以及加工性质(如溶解性、乳化性、凝胶性和表面疏水性)的影响。结果表明,超声处理后MPC溶液的pH值、电导率和蛋白组成无显著差异;超声处理1 min后,MPC粒径减小,且随着超声时间的延长,粒径变化不大;超声处理5 min后溶解性,乳化性,凝胶性和表面疏水性都有不同程度的提高。粒径的减小和表面疏水性的提高表明超声波处理改变了MPC蛋白的聚集程度和构型。

引用

页码：12 / 16

页数：5

共 17 条

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