食品科学2017，Vol.38Issue(19)：81-86,6.DOI:10.7506/spkx1002-6630-201719014
超声处理对酪蛋白胶束粉加工特性的影响
Effect of Ultrasound Pretreatment on Functional Properties of Micellar Casein Concentrate
摘要
Abstract
The impact of ultrasonic pretreatment on processing properties of micellar casein concentrate (MCC) was investigated in this work.Microfiltered casein protein retentates were subjected to ultrasonic pretreatment for 0.0,0.5,1.0,2.0,and 5.0 min with ultrasonic power of 600 W prior to spray drying.The results showed that the conductivity,solubility,cmulsibility and gelling property of MCC solution increased significantly as the treatment time prolonged (P ＜ 0.05),but no significant pH change was found (P ＞ 0.05).Moreover,the compressibility and flow index of MCC decreased significantly after ultrasonic treatment (P ＜ 0.05).Additionally,after ultrasonic treatment for 0.5 min,the basic flowability energy of MCC attained the minimum value,and after ultrasonic treatment for 1 rmin,the specific energy attained the maximum value.It can be speculated that these changes in functional properties of MCC could promote its application in the food industry.关键词
酪蛋白胶束粉/超声处理/加工特性Key words
micellar casein concentrate (MCC)/ultrasonic treatment/processing properties分类
轻工纺织引用本文复制引用
张瑞华,张书文,刘鹭,刘心伟,逄晓阳,许乐,汪建明,吕加平..超声处理对酪蛋白胶束粉加工特性的影响[J].食品科学,2017,38(19):81-86,6.基金项目
“十二五”国家科技支撑计划项目(2013BAD18B10) （2013BAD18B10）
公益性行业(农业)科研专项(201303085) （农业）
