糊精改性酪蛋白的制备及乳化性质研究
首发时间:2013-03-15
摘要:酪蛋白是一种优良的乳化剂,然而在等电点PI=4.6附近容易沉淀,限制了其在食品中的应用。采用麦芽糊精对酪蛋白进行接枝改性,以目标蛋白乳化性为指标进行正交试验设计,确定了糊精改性酪蛋白制备的最佳工艺,并研究了该改性酪蛋白在不同pH条件下的乳化性和乳化稳定性。结果表明,在pH为7.8,温度为110℃,酪蛋白浓度为20mg/ml,酪蛋白与糊精质量比为3:1,反应时间为60min条件下,制备得到的改性酪蛋白乳化性达到0.887。结果亦发现,在pH=4和pH=5的条件下,乳化性分别提高了50.9%和110.7%,乳化稳定性与原酪蛋白相比,改性酪蛋白在pH=4和pH=5时分别提高了54.8%和108.7%。
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Preparation and emulsibility of dextrin-modified casein
Abstract:Casein is a good emulsifier, but its emulsibility is lower under acid surrounding, which limits its application in foods. In this study, dextrin-modified casein was prepared using orthogonal experiment and its emulsibility was studied and compared with native casein under different PH. The results showed that the optimum conditions for the modification were as follows: Casein 3mg/ml, casein/dextrin (w/w) 3:1, pH at 7.8, and temperature at 110 oC for 40 min. Furthermore, at pH=4 and pH=5, the emulsibility of the prepared casein increased by 50.9% and 110.7% and the emulsion stability increased by 54.8% and 108.7%.
Keywords: dextrin modified casein emulsibility emulsion stability
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