乳业科学与技术2023，Vol.46Issue(4)：1-9,9.DOI:10.7506/rykxyjs1671-5187-20230213-010
热处理条件对驼乳乳清蛋白理化性质和功能性的影响
Effects of Heat Treatment Conditions on Physicochemical Properties and Functionality of Camel Whey Protein
摘要
Abstract
Whey protein is an important component of milk,but heat treatment during sterilization has a certain impact on the structure and properties of whey protein.Therefore,this study investigated the effect of different heat treatments on the denaturation degree,physicochemical properties and functionality of camel whey protein,which was separated from camel milk heat-treated under different conditions,65℃/30 min,85℃/15 s,125℃/4 s and 135℃/4 s,after milk fat and casein precipitation.The results showed that whey protein treated at 65℃for 30 min had the highest turbidity(0.14),particle size(0.24 μm),zeta potential(-9.54 mV),solubility(24.57 mg/mL),and relative content of α-helix(31%)as well as the lowest relative contents of β-turn(13%)and random coil(19%);the water-holding capacity(WHC),foaming capacity and emulsifying capacity were significantly increased by the heat treatment,which indicated that 65℃/30 min treatment resulted in the smallest denaturation degree of whey protein and improvements in its functional properties such as emulsifying capacity,foaming capacity,WHC and oil-holding capacity(OHC)without significantly changing its physicochemical properties.With an increase in the heating temperature,the particle size of whey protein under 85℃/15 s treatment was increased to 0.32 μm,and the solubility was reduced to 22.34 mg/mL,but its functionality was improved compared with that of raw milk whey protein.Treatment at 125℃for 4 s or 135℃for 4 s led to a large number of whey protein denaturation,destroyed the secondary structure,increased the particle size and turbidity,decreased the solubility,and worsened the functional properties.关键词
骆驼乳/乳清蛋白/热处理/理化性质/功能特性Key words
camel milk/whey protein/heat treatment/physicochemical properties/functional properties分类
轻工纺织引用本文复制引用
陈琪,张秀荣,何静,吉日木图..热处理条件对驼乳乳清蛋白理化性质和功能性的影响[J].乳业科学与技术,2023,46(4):1-9,9.基金项目
内蒙古农业大学高层次人才引进科研启动项目(NDYB2019-26) （NDYB2019-26）
"十三五"国家重点研发计划重点专项(2020YFE0203300) （2020YFE0203300）
