高黏度热聚合乳清分离蛋白-三聚磷酸钠的研制及其性质

为了探究三聚磷酸钠（sodium tripolyphosphate,STPP）及热改性条件对乳清分离蛋白（whey protein isolate,WPI）聚合物性质的影响,该研究通过单因素和Box-Behnken优化试验进行工艺优化;利用荧光分光光度计、旋转流变仪、激光粒度分析仪和电子扫描显微镜对乳清分离蛋白聚合物性质进行研究。结果表明：在质量分数为10%WPI、0.09%STPP、90℃和p H值8.40条件下,热聚合反应42 min,WPI-STPP热聚合物黏度高达5 083 m Pa·s。对WPI-STPP热聚合物性质分析发现：与空白、WPI热聚合体相比,WPI-STPP热聚合物的持水...

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Bibliographic Details
Published in农业工程学报 Vol. 32; no. 2; pp. 287 - 293
Main Author 解思雨 侯俊财 冯宪民 肖洪亮 王利 王占东 王青云 程建军
Format Journal Article
LanguageChinese
Published 东北农业大学食品学院,哈尔滨,150030%黑龙江省完达山乳业股份有限公司,哈尔滨,150060 2016
Subjects
三聚磷酸钠
乳清分离蛋白
优化
凝胶
热聚合
黏度
viscosity
thermal aggregation
凝胶
黏度
gels
optimization
三聚磷酸钠
优化
乳清分离蛋白
sodium tripolyphosphate
whey protein isolate
热聚合
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ISSN1002-6819
DOI10.11975/j.issn.1002-6819.2016.02.041

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Summary:为了探究三聚磷酸钠（sodium tripolyphosphate,STPP）及热改性条件对乳清分离蛋白（whey protein isolate,WPI）聚合物性质的影响,该研究通过单因素和Box-Behnken优化试验进行工艺优化;利用荧光分光光度计、旋转流变仪、激光粒度分析仪和电子扫描显微镜对乳清分离蛋白聚合物性质进行研究。结果表明：在质量分数为10%WPI、0.09%STPP、90℃和p H值8.40条件下,热聚合反应42 min,WPI-STPP热聚合物黏度高达5 083 m Pa·s。对WPI-STPP热聚合物性质分析发现：与空白、WPI热聚合体相比,WPI-STPP热聚合物的持水性显著提高（P〈0.05）;表面疏水性有显著增加（P〈0.05）。WPI-STPP热聚合物粒径（（292.09±2.17）μm）显著增大（P〈0.05）,且表现出较高的弹性模量。WPI-STPP热聚合物具有较大片状微观结构且呈不规则性,这有利于黏度的增大。研究结果为改性乳清蛋白及其在酸奶方面的应用提供理论依据与技术参考。
Bibliography:Xie Siyu,Hou Juncai,Feng Xianmin,Xiao Hongliang,Wang Li,Wang Zhangdong,Wang Qingyun,Cheng Jianjun （1. College of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Heilongjiang Wondersun Dairy Co.,Ltd, Harbin 150060, China）
11-2047/S
This study was aimed to prepare the whey protein isolate（WPI） – sodium tripolyphosphate（STPP） aggregates using heating at higher pH value and evaluate their characteristics. The results of single-factor experiment showed that the increase of viscosity of polymers was different from the increasing of WPI concentration, temperature, p H value, STPP content and aggregation time. The models were obtained by using a Box-Behnken optimization experiment design with the 4 factors（temperature, p H value, STPP content and aggregation time） based on the results of single-factor experiments. The results of Box-Behnken optimization experiment showed that the order of the effect of the 4 factors on viscosity was as follows： temperature STPP content p H value aggregation ti
ISSN:1002-6819
DOI:10.11975/j.issn.1002-6819.2016.02.041