多酚氧化酶交联对牛乳蛋白起泡性和起泡稳定性的影响

Effect of Cross Linking of Milk Proteins on Foam Capacity and Foam Stability by Polyphenol Oxidase

多酚氧化酶可催化蛋白发生分子内和分子间交联反应,从而改善蛋白质的功能特性。利用多酚氧化酶交联牛乳蛋白,当PPO活力为300 U/m L,咖啡酸浓度为0.2 mmol/L,p H值为8-9,25℃反应2 h时,交联后牛乳蛋白的起泡性和起泡稳定性显著提高,其中起泡性比交联前提高了2.3倍。

Polyphenol oxidase can catalyze the inter-molecular and intra-molecular crosslinking reactions of proteinsto modify their functional properties.Using PPO to cross link milk proteins,the foam capacity and foam stability were significantly enhanced.When polyphenol oxidase activity was 300 U/m L,the concentration of coffeic acid was 0.2 mmol/L,p H value was 8-9,incubated at 25 ℃ for 2 h,the foam capacity was 2.3 times of the untreated control.