华南农业大学学报2013，Vol.34Issue(2)：192-196,5.
巴氏杀菌与超高温灭菌牛乳酪蛋白结构差异性的研究
Research on the Structural Differences of the Casein from Milk by Pasteurization and Ultrahigh Temperature Sterilization
摘要
Abstract
Secondary structure, intrinsic fluorescence emission spectra, micelle morphology and particle size distribution of bovine casein were researched respectively by circular dichroism, fluorescence spectro-photometer, scanning electron microscope and nano-particle size analyzer. Results showed that bovine casein by ultrahigh temperature sterilization (UHT) had more random structures (α-helix 22. 1% , β-sheet 23. 1% , β-turn 22. 4% , random 33. 4% ) , compared with casein by pasteurization( α-helix 47. 4% , β-sheet 19. 7% , β-turn 13. 4% , random 19. 4% ). Tryptophan of casein by UHT had more hydrophobic. Casein particles by pasteurization were spherical with smooth surface, and able to connect to short micelles. But casein particle by UHT did not have smooth surface, and could not connect to micelles. Compared with pasteurization, casein particles by UHT was smaller, with the diameter being 221. 7 nm. This research suggested the structure of casein by pasteurization and ultrahigh temperature sterilization had obvious differences.关键词
巴氏杀菌/超高温灭菌/酪蛋白/结构Key words
pasteurization/ ultrahigh temperature sterilization/ casein/ structure分类
轻工纺织引用本文复制引用
李子超,徐明芳,向明霞,成希飞..巴氏杀菌与超高温灭菌牛乳酪蛋白结构差异性的研究[J].华南农业大学学报,2013,34(2):192-196,5.基金项目
广东省科技计划项目(2009B011300003) （2009B011300003）
