文档介绍：
糊精改性酪蛋白的制备及乳化性质研究#
王丽华,杨新颖,王永,赵建伟,金征宇,田耀旗**
(江南大学食品科学与技术国家重点实验室,江苏无锡 214122)
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摘要:酪蛋白是一种优良的乳化剂,然而在等电点 PI= 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 ,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 。
结果亦发现,在 pH=4 和 pH=5 的条件下,乳化性分别提高了 %和 %,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 %和 %。
关键词:糊精;改性酪蛋白;乳化性;乳化稳定性
中图分类号:
Preparation and emulsibility of dextrin-modified casein
WANG Lihua, YANG Xinying, WANG Yong, ZHAO Jianwei, JIN Zhengyu,
TIAN Yaoqi
(State Key Laboratory of Food Science and Technology, Jiangnan University,
JiangSu WuXi 214122)
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 pared 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 , and temperature at 110 ºC for 40 min.
Furthermore, at pH=4 and pH=5, the emulsibility of the prepared casein increased by % and
% and the emulsion stability increased by % and %.
Keywords: dextrin; modified casein; emulsibi