高强度超声预处理对胶束酪蛋白浓缩物功能和结构性质的影响。
Effect of high intensity ultrasound pretreatment on functional and structural properties of micellar casein concentrates.
机构信息
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Quality Inspection Center of Grain and Oil, Tianjin 300171, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
出版信息
Ultrason Sonochem. 2018 Oct;47:10-16. doi: 10.1016/j.ultsonch.2018.04.011. Epub 2018 Apr 24.
This work investigated the impact of high intensity ultrasound (HIUS) pretreatment on the functional properties and structural characteristics of micellar casein concentrate (MCC). Microfiltered casein protein retentates were treated with HIUS for 0.5, 1, 2, and 5 min prior to spray drying. The results showed that conductivity, solubility, emulsifying, gelling increased significantly as the ultrasonic time prolonged, but the change of pH value were insignificant. In addition, the structural characteristics of MCC for all samples were studied. There was an increase in surface hydrophobicity (Ho) and a reduction in particle size compared with the control (without HIUS pretreatment). The secondary structure of HIUS pretreated MCC samples changed significantly with an increase in β-sheets and random coils and a reduction in α-helix and β-turn. It can be speculated that HIUS pretreatment facilitate the change of functional properties of MCC and these changes would promote its application in food industry.
本研究考察了高强度超声（HIUS）预处理对胶束酪蛋白浓缩物（MCC）功能特性和结构特性的影响。微滤酪蛋白蛋白截留物在喷雾干燥前用 HIUS 处理 0.5、1、2 和 5 分钟。结果表明，随着超声时间的延长，电导率、溶解度、乳化性、胶凝性显著增加，而 pH 值的变化不显著。此外，还研究了所有样品 MCC 的结构特性。与对照（未经 HIUS 预处理）相比，表面疏水性（Ho）增加，粒径减小。与对照（未经 HIUS 预处理）相比，HIUS 预处理 MCC 样品的二级结构发生了显著变化，β-折叠和无规卷曲增加，α-螺旋和β-转角减少。可以推测，HIUS 预处理促进了 MCC 功能特性的变化，这些变化将促进其在食品工业中的应用。
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