环境条件对乳清蛋白凝胶特性和微观结构的影响 - citeseerx.pdf

中国农业科学 2008,41(3):800-807 Scientia Agricultura Sinica 环境条件对乳清蛋白凝胶特性和微观结构的影响 崔旭海，孔保华 （东北农业大学食品学院，哈尔滨 150030 ） 摘要：【目的】研究离子种类、离子强度、加热温度、pH、蛋白浓度等条件对乳清蛋白凝胶的质地性质、持 水性、微观结构的影响。【方法】利用质构仪测定添加不同浓度的NaCl 和CaCl对所形成的乳清蛋白凝胶硬度、弹 2 性、内聚性的影响，利用扫描电镜观察凝胶微观结构。【结果】盐对凝胶性质影响很大，相同条件下钠盐形成凝胶 需较高浓度且弹性和持水性好于钙盐凝胶；蛋白浓度达到 8%～10%时凝胶质地较好。在微观结构上钠盐凝胶比钙 盐凝胶内部更加致密结实。这在宏观上表现为钠盐凝胶硬度相对较大，持水性更好。【结论】钠盐凝胶具有更好的 凝胶质地和功能性质。 关键词：环境条件；乳清蛋白；凝胶；微观结构 Influence of Environmental Conditions on Whey Protein Gels Properties and Gels Microstructure CUI Xu-hai, KONG Bao-hua (Food Science College, Northeast Agricultural University, Harbin 150030) Abstract: 【Objective 】The effects of ionic variety, ionic strength, heating temperature, pH value and protein concentration on texture properties ，water-holding capacity and microstructure of whey protein gels were investigated. 【Method 】The influence of different concentrations of NaCl and CaCl2 on gels hardness, springiness and cohesiveness was studied by using TA-XT plus instrument, and the microstructure was observed with scanning electron microscopy (SEM). 【Result 】 The results showed that salt could greatly vary gels properties, it need higher concentration of NaCl than that of CaCl2 at the same gels conditions. The springiness and water-holding capacity (WHC) of NaCl gels was better than that of calcium chloride gels. The better texture could be obtained for protein concentration between 8%-10%. The microstructure of NaCl gels was more compact than that CaCl2 gels, and it showed that NaCl gels had