【摘要】：酪蛋白酸鈉作為一種良好的乳化劑和乳化穩(wěn)定劑,對(duì)乳飲料品質(zhì)具有重要的作用。蔗糖作為甜味劑,可以提高乳飲料的口感。但酪蛋白結(jié)構(gòu)和性質(zhì)很容易受到其所處的微環(huán)境的影響,為了分析蔗糖對(duì)酪蛋白酸鈉結(jié)構(gòu)及其乳化性的影響,利用熒光光譜技術(shù)探討了酪蛋白酸鈉熒光光譜和表面疏水性的變化,利用動(dòng)態(tài)光散射技術(shù)分析了酪蛋白酸鈉乳液液滴流體力學(xué)直徑的變化,利用Turbiscan光譜學(xué)穩(wěn)定性測(cè)試評(píng)價(jià)了酪蛋白酸鈉乳液的背散射光強(qiáng)度變化以及穩(wěn)定性指數(shù)(TSI)。結(jié)果表明:蔗糖會(huì)使酪蛋白酸鈉發(fā)生內(nèi)源熒光猝滅,猝滅速率常數(shù)KS2.0×1010 L·mol-1·s-1,屬于動(dòng)態(tài)猝滅,未形成穩(wěn)定的基態(tài)配合物,表明兩者僅以較弱的氫鍵和疏水相互作用結(jié)合。酪蛋白酸鈉的表面疏水性顯著增強(qiáng)(p0.05),部分酪蛋白酸鈉聚集程度增加,形成了可溶性聚集體。隨著蔗糖濃度的增加,酪蛋白酸鈉乳液流體力學(xué)直徑增大,是高壓均質(zhì)時(shí)蛋白聚集體在油水界面上優(yōu)先吸附的結(jié)果。背散射光強(qiáng)度結(jié)果顯示隨著蔗糖濃度的增加,乳液越不易產(chǎn)生分層、濃度變化、乳滴遷移等不穩(wěn)定性現(xiàn)象。穩(wěn)定性指數(shù)顯著增大(p0.05),乳液穩(wěn)定性增強(qiáng)。
[Abstract]:As a good emulsifier and emulsifying stabilizer, sodium casein plays an important role in the quality of milk beverage. Sucrose, as a sweetener, can improve the taste of milk drink. However, the structure and properties of casein are easily affected by its microenvironment. In order to analyze the effect of sucrose on the structure and emulsification of sodium casein, The changes of fluorescence spectrum and surface hydrophobicity of sodium caseinate were studied by fluorescence spectroscopy. The hydrodynamic diameters of droplets of sodium caseinate emulsion were analyzed by dynamic light scattering technique. The change of backscatter light intensity and the stability index (TSI). Of sodium caseinate emulsion were evaluated by Turbiscan spectroscopic stability test. The results show that sucrose can cause endogenous fluorescence quenching of sodium caseinate, and the quenching rate constant is KS2.0 脳 1010 L mol-1 s-1, which belongs to dynamic quenching and does not form a stable ground state complex, indicating that the two complexes are bound only by weak hydrogen bond and hydrophobic interaction. The surface hydrophobicity of sodium casein was significantly enhanced (p0.05), and the aggregation degree of some sodium casein was increased, resulting in the formation of soluble aggregates. The hydrodynamic diameter of sodium caseinate emulsion increases with the increase of sucrose concentration, which is the result of preferential adsorption of protein aggregates at the oil-water interface under high pressure homogenization. The results of backscatter light intensity showed that with the increase of sucrose concentration, the emulsion was not easy to be stratified, concentration change, emulsion droplet migration and other instability phenomena. The stability index increased significantly (p0.05) and the stability of emulsion increased.
【作者單位】： 甘肅農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院;甘肅省功能乳品實(shí)驗(yàn)室;中國(guó)農(nóng)業(yè)大學(xué)教育部功能乳品重點(diǎn)實(shí)驗(yàn)室;中國(guó)農(nóng)業(yè)大學(xué)北京食品營(yíng)養(yǎng)與人類健康高精尖創(chuàng)新中心;
【基金】：國(guó)家“十二五”科技支撐計(jì)劃項(xiàng)目(2012BAD12B08) 國(guó)家青年基金項(xiàng)目(31301457) 甘肅省高等學(xué)�；究蒲袠I(yè)務(wù)費(fèi)項(xiàng)目資助
【分類號(hào)】：O657.3;TS202.3

【相似文獻(xiàn)】

相關(guān)期刊論文 前1條

1 唐傳核;楊曉泉;陳中;彭志英;;微生物轉(zhuǎn)谷氨酰胺酶催化酪蛋白酸鈉聚合物的功能特性研究[J];中國(guó)食品學(xué)報(bào);2002年03期

，

本文編號(hào)：2268749