摘要
文中探讨了不同熔点乳脂组成对浓缩乳蛋白干粉理化性质的影响。首先利用气相色谱技术分析商业浓缩乳蛋白(milk protein concentrate,MPC)的脂肪酸组成,并结合乳脂肪的熔点(melting point,MP)特征选取不同熔点的脂肪酸甲酯模拟乳脂肪,其次采用喷雾干燥技术制备含不同乳脂模拟物的加脂乳粉,并对其表面含脂量、微观结构和蛋白质溶解行为进行分析。研究发现:与商业MPC重新喷雾干燥后表面光滑和内壁致密的结构相比,加脂的乳粉则表面粗糙、多孔且内壁疏松,表面还可观察到脂肪层;加脂乳粉的表面含脂量随着所加甲酯熔点的升高逐渐增加;不同甲酯的添加使得加脂乳粉的蛋白质溶解行为存在差异,而且与MPC相比,不同加脂乳粉中蛋白质溶出速率均变得缓慢。
The effect of milk fat with different melting points on milk powders’ physicochemical properties was investigated. The milk fat and fatty acid components in commercial concentrated milk protein were analyzed to select the best simulations and using spray dry to obtained the milk powder. The surface fat concentration,microstructure and protein dissolution behavior of the powders were measured. Compared with new spray-dried MPC,milk powders containing esters had a rough surface with fat layer and had a porous wall. The surface fat contents varied with esters’ melting point,the higher melting point,the higher content. Protein dissolution behavior different with each other and the dissolution rate were slower than that of spray dried MPC.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第5期72-79,共8页
Food and Fermentation Industries
基金
国家自然科学基金(No.31471697)
教育部科学技术研究项目(No.113032A)
