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当前位置: 首页 > 文章 > 超声处理对脱脂牛乳蛋白质结构和界面性质的影响 甘肃农业大学学报 2018 (5) 169-175+184
Position: Home > Articles > Effects of ultrasound treatment on protein structure and interfacial properties of skim milk Journal of Gansu Agricultural University 2018 (5) 169-175+184

超声处理对脱脂牛乳蛋白质结构和界面性质的影响

作  者：
马蓉;杨富民;杨敏;杨继涛;张光地;刘东;刘倩霞
关键词：
超声波处理;脱脂牛乳;粒径;荧光特性;界面性质
摘  要：
【目的】分析不同时间20kHz超声处理对脱脂牛乳蛋白质结构和界面性质的影响.【方法】以脱脂牛乳为研究对象,分别讨论了不同超声时间对脱脂牛乳酪蛋白胶束平均粒径、脱脂乳浊度和荧光光谱的影响,分析了脱脂乳乳化活性和乳化稳定性、起泡性和泡沫稳定性的变化规律.【结果】随着超声时间的延长,脱脂乳中酪蛋白胶束的平均粒径减小,脱脂乳浊度显著降低,但乳体系pH基本不变;超声处理4min时,脱脂牛乳内源荧光最大发射波长λmax达到最大值,最大荧光强度突然增大.ANS荧光λmax在超声处理2min时迅速增大,之后基本保持不变;最大荧光强度在2min时降至最低,之后增大.【结论】就界面性质而言,4min超声处理的脱脂牛乳乳化活力指数和起泡性最大,分别比未处理的提高了35.14%和21.74%.试验结果可为超声技术在液态乳制品的生产加工过程中的应用提供理论基础和参考依据.
译  名：
Effects of ultrasound treatment on protein structure and interfacial properties of skim milk
作  者：
MA Rong;YANG Fu-min;YANG Min;YANG Ji-tao;ZHANG Guang-di;LIU Dong;LIU Qian-xia;College of Food Science and Engineering,Gansu Agricultural University;College of Science,Gansu Agricultural University;
单  位：
MA Rong%YANG Fu-min%YANG Min%YANG Ji-tao%ZHANG Guang-di%LIU Dong%LIU Qian-xia%College of Food Science and Engineering,Gansu Agricultural University%College of Science,Gansu Agricultural University
关键词：
ultrasound treatment;;skim milk;;particle size;;fluorescence property;;interfacial property
摘  要：
【Objective】In order to provide scientific basis and application of ultrasonic technology in the process of skim milk.【Method】The effects of different ultrasonic treatment time were studied by determining the average particle size,turbidity and fluorescence properties of bovine skim milk and analyzing the change patterns of emulsifying and foaming of skim milk.【Result】The results showed that the average particle size of casein micelles in skim milk decreased and the turbidity decreased with ultrasonic treatment time.However,the pH of skim milk kept constant.Under ultrasound treatment for 4 minutes,theλmaxof intrinsic fluorescence reached the maximum while the maximum fluorescence intensity increased markedly.As to ANS fluorescence spectrum,λmax increased rapidly after treatment for 2 minutes and then kept stable.The maximum fluorescence intensity decreased after treatment for 2 minutes and then kept stable as well.【Conclusion】In terms of interfacial properties,the emulsifying activity index and foaming property ofskim milk had the maximum value after treatment for 4 minutes,which increased by 35.14%and 21.74%respectively.The results can provide theoretical basis and reference for the application of ultrasonic technology in the process of liquid dairy products.

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