| 超高压处理对乳酪蛋白加工特性的影响 |
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| 引用本文： | 胡志和,关玉霞.超高压处理对乳酪蛋白加工特性的影响[J].乳业科学与技术,2012,35(6):9-13. |
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| 作者姓名： | 胡志和 关玉霞 |
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| 作者单位： | 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134 |
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| 摘 要： | 以酪蛋白为原料，研究在不同的压力、时间和温度下超高压处理对酪蛋白加工特性的影响。结果表明：经超高压处理的酪蛋白在乳化性、黏度、溶解性和持水性方面均有提高。改善酪蛋白的加工特性较适宜加工条件为：乳化性：压力400MPa、保压时间25min、保压温度25℃；黏度：压力400MPa、保压时间25min、保压温度25℃；溶解性：压力400MPa、保压时间20min、保压温度30℃；持水性：压力450MPa、保压时间25min、保压温度20℃。
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| 关 键 词： | 超高压技术 酪蛋白 乳化性 黏度 溶解性 持水性 |
Effect of Ultra High Pressure Treatment on Processing Properties of Casein |
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| HU Zhi-he,GUAN Yu-xia.Effect of Ultra High Pressure Treatment on Processing Properties of Casein[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2012,35(6):9-13. |
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| Authors: | HU Zhi-he GUAN Yu-xia |
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| Institution: | (Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce,
Tianjin 300134, China) |
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| Abstract: | The effects of different conditions of pressure, time and temperature for ultra high pressure (UHP) treatment on
processing properties of casein were studied. After UHP treatment, casein showed improvements in emulsibility, viscosity,
water solubility and water-holding capacity. The optimal UHP treatment conditions for improving processing properties of
casein were established as follows: 400 MPa, 25 min and 25 ℃ for emulsibility and viscosity, 400 MPa, 20 min and 30 ℃
for water solubility, and 450 MPa, 25 min and 20 ℃ for water-holding capacity. |
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| Keywords: | ultra highpressure(UHP) casein emulsibility viscosity solubility water-holdingcapacity |
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