现代食品科技2017，Vol.33Issue(9)：115-121,7.DOI:10.13982/j.mfst.1673-9078.2017.9.017
温度和微射流处理对乳清分离蛋白颗粒性质的影响
Effects of Temperature and Microfluidization Treatments on the Particle Properties of Whey Protein Isolate(WPI)
摘要
Abstract
The aim of this paper was to study the effect of microfluidization treatment on the particle properties of whey protein isolate (WPI) at different temperatures.With the microfluidization treatment and temperature as variables,the WPI was analyzed here by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and differential scanning calorimetry,and the average particle size,zeta-potential,surface hydrophobicity (Ho) and emulsifying activity index (EAI) of the WPI were characterized and measured.The results showed that both the average particle size and Ho of the WPI treated with microfluidization were smaller than those of the WPI without microfluidization treatment at all temperatures,whereas the zeta-potential of the WPI treated with microfluidization was higher than that of the control WPI.Regardless of whether the WPI was treated with microfluidization,Ho of the WPI was basically unaffected by the temperature when it was below 60 ℃,increased with the increasing temperature when it was above 60 ℃,and reached a maximum at 80 ℃.For example,the Ho values of WPI treated without or with microfluidization at 80℃ were 3786 and 3082,respectively.Besides,the EAI of the WPI was basically unaffected by the temperatures when the temperature was below 60℃,increased with increasing temperature when the temperature was above 60 ℃,and reached a maximum at 80 ℃.For example,EAI values of the WPI treated without or with microfluidization at 80 ℃ were 130.5 and 120 m2/g,respectively.The changes in the average particle size and EAI without and with microfluidization treatment may be associated with the synergistic effect of the zeta-potential and Ho of the WPI.关键词
乳清分离蛋白/颗粒性质/温度/微射流Key words
whey protein isolate/particle properties/temperature/microfluidization引用本文复制引用
陈业宝..温度和微射流处理对乳清分离蛋白颗粒性质的影响[J].现代食品科技,2017,33(9):115-121,7.基金项目
国家自然科学基金资助项目(31471695) （31471695）
