| 注册
首页|期刊导航|食品与发酵工业|低乳糖牛乳粉品质分析及蛋白特性研究

低乳糖牛乳粉品质分析及蛋白特性研究

朱小朋 朱丽 付尚辰 刘永峰

食品与发酵工业2024,Vol.50Issue(13):157-165,9.
食品与发酵工业2024,Vol.50Issue(13):157-165,9.DOI:10.13995/j.cnki.11-1802/ts.035945

低乳糖牛乳粉品质分析及蛋白特性研究

Quality analysis and protein characteristics of low lactose milk powder

朱小朋 1朱丽 1付尚辰 1刘永峰1

作者信息

  • 1. 陕西师范大学食品工程与营养科学学院,陕西西安,710062
  • 折叠

摘要

Abstract

To obtain low lactose milk powder with good quality,this experiment used raw milk as raw material,hydrolyzed milk with three different lactase,and dried the hydrolyzed milk with spray to obtain low lactose milk powder lactase enzyme a(LLMP-EA),low lac-tose milk powder lactase enzyme b(LLMP-EB),and low lactose milk lactase enzyme c(LLMP-EC),and determined its physicochemical indicators and protein characteristics such as free thiol groups.Results showed that the appearance and organizational state of LLMP-EA,LLMP-EB,and LLMP-EC were similar,with a slightly white color,the water activity of LLMP-EA were 6.29%and 4.07%lower than that of LLMP-EB and LLMP-EC,respectively(P<0.05).The water contents of LLMP-EA were 6.13%and 3.32%lower than that of LLMP-EB and LLMP-EC,respectively(P<0.05).The polydispersity index(PDI)value of LLMP-EA was 0.13,and there was no sig-nificant difference in the Zeta potential of LLMP-EA,LLMP-EB,and LLMP-EC(P>0.05).Through SEM observation,it was found that LLMP-EA milk powder particles were relatively plump,with a smooth surface,slight depressions,and a low degree of particle aggrega-tion.The free sulfhydryl contents of LLMP-EA were 24.81%and 13.80%lower than that of LLMP-EB and LLMP-EC,respectively(P<0.05),while the surface hydrophobicity of LLMP-EA was 14.02%lower than that of LLMP-EB(P<0.05),LLMP-EA's α-helix struc-ture were 1.33%and 1.90%higher than LLMP-EB and LLMP-EC,respectively(P<0.05).Therefore,LLMP-EA had low water con-tents and activity,and a PDI value of only 0.13,indicating the best quality.LLMP-EA had low free sulfhydryl contents and bromophenol blue binding capacity and high α-helix contents,indicating good protein properties.

关键词

低乳糖牛乳粉/乳糖酶/蛋白特性/稳定性/二级结构

Key words

low lactose milk powder/lactase/protein properties/stability/secondary structure

引用本文复制引用

朱小朋,朱丽,付尚辰,刘永峰..低乳糖牛乳粉品质分析及蛋白特性研究[J].食品与发酵工业,2024,50(13):157-165,9.

基金项目

陕西省科技计划项目(2022KXJ-010,2024NC-ZDCYL-03-07) (2022KXJ-010,2024NC-ZDCYL-03-07)

国家市场监督管理总局科技计划项目(2021MK106) (2021MK106)

西安市科技计划项目(22NYGG0012) (22NYGG0012)

食品与发酵工业

OA北大核心CSTPCD

0253-990X

访问量0
|
下载量0
段落导航相关论文