脱钙程度对浓缩乳蛋白功能性质的影响

doi:10.3969/j.issn.1673-1689.2019.01.003

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脱钙程度对浓缩乳蛋白功能性质的影响
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                        10.3969/j.issn.1673-1689.2019.01.003
                    
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Effects of Decalcification on the Functionality of Milk Protein Concentrate

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采用离子交换树脂对脱脂乳的超滤截留液进行脱钙预处理，制备了脱钙率为0%、11%、19%、27%和37%的浓缩乳蛋白（milk protein concentrate，MPC），并探讨了脱钙程度对MPC溶解液的起泡性、乳化性和胶凝性的影响。MPC溶解液的起泡性和起泡稳定性、以及乳化性和乳化稳定性都随着脱钙程度的增加而逐渐提高。通过对脱钙MPC凝胶流变学性质、质构特性、持水力和微观结构的变化测定，发现MPC的凝胶特性随脱钙程度的增加而逐渐降低，但在脱钙MPC的溶解液中回补钙至未脱钙MPC的含量时，其凝胶特性得到了显著的回复；其中11%脱钙率的MPC凝胶特性基本完全回复到了脱钙之前的水平。研究结果表明，离子交换脱钙技术可作为一种潜在的手段来调控和拓展MPC的功能性质。

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A series of milk protein concentrates （MPC） with 0%，11%，19%，27% and 37% decalcification was prepared from the ultrafiltered-diafiltered retentate of skim milk using ion exchange treatment. The effects of decalcification on the foamability，emulsifiability and gel properties including the colloidal rheological and textural properties and microstructure of MPCs were investigated. Both the foamability/foam stability and the emulsifiability/emulsion stability gradually increased with increasing decalcification rate. Based on the rheological property，texture，water holding capacity and microstructure of decalcified MPC gel，it was suggested that the gelation ability of MPC decreased with increasing decalcification；while the supplement of calcium to reach the level of MPC with native calcium content significantly recovered gelation ability and even more，the complete recovery of the gelation ability was obtained in the MPC with 11% decalcification group with calcium replenish. Therefore，it was suggested that decalcification using ion exchange treatment can be applied as a potential strategy to tailor the functionality of MPC.

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刘大松,余韵,李珺珂,徐雨婷,王淼,周鹏.脱钙程度对浓缩乳蛋白功能性质的影响[J].食品与生物技术学报,2019,38(1):14-21.

LIU Dasong, YU Yun, LI Junke, XU Yuting, WANG Miao, ZHOU Peng. Effects of Decalcification on the Functionality of Milk Protein Concentrate[J]. Journal of Food Science and Biotechnology,2019,38(1):14-21.

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在线发布日期: 2019-03-18
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