糊精改性酪蛋白的制备及乳化特性研究

Casein Modification by Dextrin and Emulsibility Characterization of the Complex

DOI：10.3969/j.issn.1673-1689.2017.04.009

中文关键词: 改性酪蛋白 糊精 乳化性 乳化稳定性

英文关键词: modified casein,dextrin,emulsibility,emulsion stability

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中文摘要:

酪蛋白是一种优良的乳化剂，在等电点PI=4.6附近容易凝沉，采用糊精对酪蛋白进行接枝改性，拓宽酪蛋白在酸性食品中的应用范畴。作者以目标蛋白乳化性为指标进行正交试验设计，确定了糊精改性酪蛋白制备的最佳工艺，并研究了该改性酪蛋白在不同pH条件下的乳化性和乳化稳定性。结果表明，在pH为7.8，温度为110 ℃，酪蛋白质量浓度为20 mg/mL，酪蛋白与糊精质量比为3∶1，反应时间为60 min条件下，制备得到的改性酪蛋白乳化性达到0.887。此外，发现改性酪蛋白在pH 4和pH 5的条件下，乳化性较改性前分别提高了50.9%和110.7%，乳化稳定性与改性前相比，在pH 4和pH 5时分别提高了54.8%和108.7%。

英文摘要:

The isoelectric precipitation at pH 4.6 of casein limits its application as a good emulsifier in food industry. In this study，dextrin-modified casein was prepared which could be used in acid foods. The optimization of protein emulsibility was carried out by orthogonal experiment. The emulsibility and emulsion stability of dextrin-modified casein were studied under different pH values. The optimal conditions for the modification were as follows：3 mg/mL of casein，3∶1 of casein to dextrin （w/w），pH 7.8，and 110 ℃ for 60 min. The emulsibility of the modified casein reached to 0.887. Furthermore，the emulsibility of dextrin-modified casein was increased by 50.9% and 110.7% at pH=4 and pH=5，with the emulsion stability increased by 54.8% and 108.7%，respectively.

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