共沉淀乳蛋白的制备条件优化与产品功能性评价.pdfVIP

、】lr、删．chinadairy．net 中国乳品工业 INDUSTRY rp旱；y@chinajournal．net．cn ,da,／ry 44- ，、 沉淀乳蛋白的制备条件优化与产品功能性评价 黄欧1，赵新淮2 (东北农业大学乳品科学教育部重点实验室，哈尔滨150030) 摘要：采用共沉淀的方法从牛乳中制备共沉淀乳蛋白．并对产品进行组成和功能性的评价。确定制备共沉淀乳蛋白的最佳工艺务件 为pH值为6．5，CaCl2质量分数0．2％，加热温度100oC，加热时间20rain。此条件下乳蛋白回收率超过93％。成分分析表明，共沉淀乳蛋白中 含有乳清蛋白。总蛋白质质量分数超过90％。功能性评价结果表明共沉淀乳蛋白的胶凝性和乳化性优于酪蛋白，但保水性低于酪蛋白． 表明其可以作为一种食品配料． 关键词：共沉淀乳蛋白；制备；组成；功能性 中图分类号：TS252．1 文献标识码：A 文章编号：1001—2230{2009)09—0008—03 on conditionsfor milk and Studyoptimalpreparation CO。_。precipitatedproteins of functionalityproducts HUANGOu．ZHAoXin-huai of of (KeyLaboratoryDairyScience，MinistryEducation，NortheastAgriculturalUniversity，Harbin150030，China) milk were fromskimmilk a methodwith chemical Abstract：Co—precipitatedproteinproductsprepared by co—precipitation CaCl2．The andthree functonalitiesofthe obtainedwereevaluated．The conditionsfor compositionsimportant optimal CO—precipi- products preparation tatedmilk wereas milk heatedat100oC 20 additionlevelWasabout Was tO Was for min． proteins follow：CaCl2 2．54％，pHadjusted6．5，skim Withthese milk contained andtotalmilk Wasmorethan obtained recovery parameters。CO—precipitatedproteinproducts wheyproteins protein 90％．ItWasshownthatthe and of milk were tOthatof gelation products casein， propertyemulsifyingpropertyCO—precipitatedprotein super