食品与发酵工业2024，Vol.50Issue(1)：105-111,7.DOI:10.13995/j.cnki.11-1802/ts.034418
膜滤工艺中添加Fe2+及在不同干燥工艺条件下对牛乳胶束酪蛋白的结构及功能性质的影响
Effect of Fe2+ addition in membrane filtration process and under different drying process conditions on structural and functional properties of bovine milk micelle casein
摘要
Abstract
The micellar casein was prepared by membrane filtration with different concentrations of Fe2+water detergent from defatted fresh bovine milk,and the micellar casein concentrate powder was dried by freeze-drying and spray-drying,and the changes in related properties such as sample structure,oil absorption,solubility,emulsification,turbidity,and thermal stability were analyzed.The findings revealed that different drying processes and Fe2+addition had a significant impact on the secondary structure of casein micelles while hav-ing little effect on solubility.Under the spray-dry process,the addition of Fe2+to micellar casein increased its thermal stability and turbid-ity,improved emulsification and emulsion stability,and enhanced oil absorption.The addition of Fe2+increased the thermal stability and turbidity of micellar casein during the freeze-drying process,but its oil absorption capacity decreased and emulsification activity improved,with the addition of 0.1 mg/L Fe2+providing the best emulsification activity.The outcomes of this study can be used to guide the develop-ment of micellar casein food products.关键词
胶束酪蛋白/亚铁离子/二级结构/浊度/乳化性Key words
micellar casein concentrates/ferrous ions/secondary structure/turbidity/emulsifying properties引用本文复制引用
冯子真,杨继涛,郑杰,秦娟娟,杨敏..膜滤工艺中添加Fe2+及在不同干燥工艺条件下对牛乳胶束酪蛋白的结构及功能性质的影响[J].食品与发酵工业,2024,50(1):105-111,7.基金项目
国家自然科学基金项目(32060549) （32060549）
甘肃省自然科学基金项目(22JR5RA861) （22JR5RA861）
