热处理和调节pH改性乳清蛋白浓缩物对搅打稀奶油加工性质的影响
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摘要
通过热处理和调节p H对乳清蛋白浓缩物80(Whey protein concentrate,WPC80)进行改性处理,并将改性后的WPC80添加至低脂稀奶油中,以改善其搅打性质。结果表明调节WPC80溶液的p H为3,在80℃下加热15min时具有最佳的溶解性和起泡性,相同p H条件下,不同的热处理时间会对溶解性和起泡性产生不同的影响;将热处理和p H改性后WPC80加入搅打稀奶油中,研究发现不同热处理时间,p H为5改性的WPC80可以显著提高搅打稀奶油的打发率(p<0.05),但是p H为7处理的WPC80使稀奶油的泡沫稳定性增加了154.67%~193.42%。因此可通过热处理和调节p H改性的WPC80来提高低脂稀奶油的搅打特性,且此操作方法简单易行。
The effects of thermal and p H modified Whey protein concentrate(WPC80) on low-fat whipping cream was studied in this paper. The results showed that after adjusting p H of WPC80 solution to 3,and then heating at 80℃ for 15 min,the WPC80 presented the best solubility and foaming ability. The solubility and foaming of WPC80 were different with the same p H and different thermal treated time. Adding thermal and p H 5 modified WPC80 to the low-fat whipping cream could improve the overrun of whipping cream significantly(p<0.05). But the foaming stability of whipping cream with p H 7 modified WPC80 increased by 154.67% ~193.42%. In a conclusion,thermal and p H treatment modified WPC80 could improve the functionality of the whipping cream.Besides,the modified method was easy and operable.
The effects of thermal and p H modified Whey protein concentrate(WPC80) on low-fat whipping cream was studied in this paper. The results showed that after adjusting p H of WPC80 solution to 3,and then heating at 80℃ for 15 min,the WPC80 presented the best solubility and foaming ability. The solubility and foaming of WPC80 were different with the same p H and different thermal treated time. Adding thermal and p H 5 modified WPC80 to the low-fat whipping cream could improve the overrun of whipping cream significantly(p<0.05). But the foaming stability of whipping cream with p H 7 modified WPC80 increased by 154.67% ~193.42%. In a conclusion,thermal and p H treatment modified WPC80 could improve the functionality of the whipping cream.Besides,the modified method was easy and operable.
引文
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[3]Zisu B,Bhaskaracharya R,Kentish S,et al.Ultrasonic processing of dairy systems in large scale reactors[J].Ultrasonics Sonochemistry,2010,17:1075-1081.
[4]Nicorescu I,Loisel C,Riaublanc A,et al.Effect of dynamic heat treatment on the physical properties of whey protein foams[J].Food Hydrocolloids,2009,23:1209-1219.
[5]Teknotext A B.Dairy process handbook[M].Sweden:Tetra Pak Processing Systems ABS-221 86 Lund,1995:385.
[6]曹爱华,尚艳菲,辛波.低脂肪饮食对肥胖2型糖尿病患者体质量、血脂及血糖的影响[J].临床荟萃,2012,27(12):1025-1031.
[7]Camacho M M,Martinez N,Chiralt A.Rheological characterization of experimental dairy creams formulated with locust bean gum(LBG)andλ-carrageenan combinations[J].International Dairy Journal,2005,15:243-248.
[8]Padiernos C A,Lim S Y,Swanson B G,et al.High hydrostatic pressure modification of whey protein concentrate for use in lowfat whipping cream improves foaming properties[J].Journal of Dairy Science,2009,92:3049-3056.
[9]Sajedi M,Nasirpour A,Keramat J,et al.Effect of modifi ed whey protein concentrate on physical properties and stability of whipped cream[J].Food Hydrocolloids,2014,36:93-101.
[10]孙颜君,刘鹭,李红娟,等.超声波处理对乳蛋白浓缩物加工特性的影响[J].中国乳品工业,2013,41(3):12-16.
[11]Xu D,Yuan F,Jiang J,et al.Structural and conformational modi fication of whey proteins induced by supercritical carbondioxide[J].Innovative Food Science and Emerging Technologies,2010,6,32-37.
[12]Nicorescu I,Loisel C,Riaublanc A,et al.Effect of dynamic heat treatment on the physical properties of whey protein foams[J].Food Hydrocolloids,2009,23:1209-1219.
[13]赵谋明,赵强忠,王才华,等.乳化剂的HLB值对搅打稀奶油搅打性能的机理研究[J].食品与生物技术学报,2005,24(6):10-14.
[14]Wong W S,Camirond W M,Pavlath A E.Structures and functionality of milk proteins[J].Critical Reviews in Food Science and Nutrition,1996,36(8),807-844.
[15]赵新淮,徐红华,姜毓君.蛋白质结构与功能性[M].北京:中国青年出版社,2009:115.
[16]Tosi E,Canna L,Lucero H,et al.Foaming properties of sweet whey solutions as modified by thermal treatment[J].Food Chemistry,2007,100:794-799.
[17]Zhu H,Domodaran S.Heat-induced conformational changes in whey protein isolate and its relation to foaming properties[J].Journal of Agricultural and Food Chemistry,1994,42:846-855.
[18]Walstra P,Wouters J T M,Geurts T J.Dairy science and technology[M].2nded.USA:Taylor&Francis Group,2006:442.