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| 热处理和酸诱导对鲜牦牛乳酪蛋白功能性质的影响 | |
| 引用本文： | 王国骄,甘伯中,文鹏程,郭慧媛,任发政,杨敏,乔海军,张卫兵,梁琪.热处理和酸诱导对鲜牦牛乳酪蛋白功能性质的影响[J].甘肃农业大学学报,2013,48(1):129-134. |
| 作者姓名： | 王国骄 甘伯中 文鹏程 郭慧媛 任发政 杨敏 乔海军 张卫兵 梁琪 |
| 作者单位： | 1. 甘肃农业大学食品科学与工程学院,甘肃兰州,730070 2. 甘肃农业大学食品科学与工程学院,甘肃兰州730070;甘肃省功能乳品工程实验室,甘肃兰州730070 3. 中国农业大学教育部功能乳品重点实验室,北京,100083 |
| 基金项目： | 国家自然科学基金资助项目(30960260);“十二五”国家科技支撑计划项目(2012BAD28B07);北京市科技计划项目(D101105046010001);甘肃省自然科学研究基金计划重点项目(1107RJZA227) |
| 摘 要： | 研究了酸处理和热处理对鲜牦牛乳酪蛋白功能性质的影响.结果表明:牦牛乳酪蛋白的功能特性表现为酸和热的共同依赖性.在远离酪蛋白的变性温度(140℃)及pH 6.6附近,酪蛋白具有良好的溶解性、乳化性、热稳定性以及疏水性;当酸度达到6.8,温度接近其变性温度时,由于蛋白质分子变性程度增加,分子发生聚集,牦牛乳酪蛋白的溶解性、乳化性、热稳定性及疏水性较差. |
| 关 键 词： | 酸处理 热处理 牦牛乳酪蛋白 功能性质 |
Effects of heat treatment and pH-induced on some functional properties of yak casein |
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| WANG Guo-jiao,GAN Bo-zhong,WEN Peng-cheng,GUO Hui-yuan,REN Fa-zheng,YANG Min,QIAO Hai-jun,ZHANG Wei-bing,LIANG Qi.Effects of heat treatment and pH-induced on some functional properties of yak casein[J].Journal of Gansu Agricultural University,2013,48(1):129-134. | |
| Authors: | WANG Guo-jiao GAN Bo-zhong WEN Peng-cheng GUO Hui-yuan REN Fa-zheng YANG Min QIAO Hai-jun ZHANG Wei-bing LIANG Qi |
| Institution: | 1,2(1.College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;2.Gansu Provincial Key Laboratory of Functional Dairy,Lanzhou 730070,China;3.Key Laboratory of Functional Dairy,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
| Abstract: | Effects of pH and heat treatment on the functional properties of yak casein were studied.Results showed that the functional properties of yak casein were dependent of pH and temperature.The yak casein Had a higher solubility,emulsibility,thermal stability and hydrophobicity when pH reached 6.6 and far from denaturation temperature(140 ℃).When the acidity reached 6.8,the temperature close to its denaturation temperature,due to the aggregation of casein and the degree of denaturation of the yak casein increased,the functional properties(solubility,emulsibility,thermal stability and hydrophobicity) of casein had a lowest values. |
| Keywords: | pH-induced heat treatment yak casein functional properties |
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