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纖維誘導(dǎo)對(duì)乳清濃縮蛋白起泡性的改善作用分析
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國(guó)家自然科學(xué)基金項(xiàng)目(31471682)


Improving Foaming Properties of Whey Protein Concentrate Induced by Fibrils
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    摘要:

    纖維誘導(dǎo)對(duì)乳清濃縮蛋白(WPC)起泡性具有明顯的改善作用。通過(guò)向乳清濃縮蛋白中添加一定量成熟的纖維,研究熱處理過(guò)程中纖維誘導(dǎo)對(duì)乳清濃縮蛋白起泡性的影響,。結(jié)果發(fā)現(xiàn),,纖維誘導(dǎo)的乳清濃縮蛋白起泡性遠(yuǎn)高于乳清濃縮蛋白自發(fā)形成纖維的起泡性,。在誘導(dǎo)過(guò)程中,,纖維可以快速提高乳清濃縮蛋白的起泡性,,尤其在誘導(dǎo)前期(0~2h),;纖維誘導(dǎo)乳清濃縮蛋白1h和2h的起泡能力分別是乳清濃縮蛋白自發(fā)形成纖維的1.36倍和1.41倍,。成熟纖維可快速誘導(dǎo)乳清濃縮蛋白形成纖維,提高聚合速率并縮短纖維形成時(shí)間,。同時(shí),,聚合驅(qū)動(dòng)力也在誘導(dǎo)前期(0~2h)快速變化,加速纖維形成

    Abstract:

    The foaming properties of whey protein concentrate induced by mature fibrils had obvious improvement. The foaming properties of whey protein concentrate by adding an amount of mature fibrils during heat treatment was investigated. The results showed that the foaming property of whey protein concentrate induced by mature fibrils was much higher than that of whey protein concentrate spontaneous fibrillation. In addition, mature fibrils could rapidly improve the foaming properties of whey protein concentrate during the induction process, especially in the early stage (0~2h). The foaming ability of whey protein concentrate induced by mature fibrils heated for 1h and 2h was 1.36 and 1.41 times than that of whey protein concentrate spontaneous fibrillation, respectively. The increase of the foaming ability of whey protein concentrate induced by mature fibrils was increased by 32.35%, compared with the increase of the foaming ability of whey protein concentrate after heated for 10h. The difference in whey protein concentrate fibrillation capabilities may be related to the two methods of induction and spontaneous processing. Mature fibrils could accelerate whey protein concentrate fibrillation, increase the rate of polymerization and reduce the time of fibril formation. Meanwhile, the driving aggregation force of whey protein concentrate induced by mature fibrils was also changed rapidly during the early stage (0~2h) to accelerate the formation of fibrils, compared with the spontaneous formation of whey protein concentrate.

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徐紅華,譚俊艷,謝明明,丁瑞,關(guān)琛,王欣.纖維誘導(dǎo)對(duì)乳清濃縮蛋白起泡性的改善作用分析[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2018,49(8):353-359. XU Honghua, TAN Junyan, XIE Mingming, DING Rui, GUAN Chen, WANG Xin. Improving Foaming Properties of Whey Protein Concentrate Induced by Fibrils[J]. Transactions of the Chinese Society for Agricultural Machinery,2018,49(8):353-359.

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  • 收稿日期:2018-03-02
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  • 在線發(fā)布日期: 2018-08-10
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