瞬变高压对β-乳球蛋白变性的影响

Effects of Instantaneous High-pressure on Denaturalization of β-lactoglobulin

[目的]探讨瞬变高压条件下β-乳球蛋白的变性规律。[方法]以鲜牛乳为原料,通过瞬变高压处理后β-乳球蛋白的SDS-PAGE和巯基含量检测,考察压力水平、进料温度、处理时间对β-乳球蛋白的影响。[结果]瞬变高压处理可导致β-乳球蛋白发生凝聚和解聚;20-60 MPa范围内随着压力的提高,β-乳球蛋白的凝聚作用增强,但过高的压力（80 MPa）会导致其产生解聚作用;25-45℃进料温度的影响结果与压力类似;而2-8 min处理时间的影响不显著。[结论]该研究为消除β-乳球蛋白的致敏原及高压技术在牛乳中的应用提供了理论依据。

[Objective] The study aimed to explore the denaturalization law of β-lactoglobulin（β-LG） under instantaneous high-pressure（IHP） condition.[Method] Using fresh milk as testing material,effects of pressure,feed temperature and treatment time on the denaturalization of β-LG were studied via SDS-PAGE electrophoresis and sulfhydryl content detection after IHP treatment.[Result] IHP could induce the agglomeration and depolymerization of β-LG.The agglomeration of the β-LG increased with the elevated pressure from 20 to 60 MPa,but 80 MPa pressure led to depolymerization.The effect of feed temperature（25-45 ℃） was similar to that of the pressure,while the influence of treatment time（2-8 min） was not obvious.[Conclusion] The study provided a theoretical basis for the elimination of allergens in β-LG and the application of IHP technology in milk treatment.