热处理对牛和骆驼酪蛋白酸钠起泡和理化性质的影响。
Effect of heat treatments on foaming and physico-chemical properties of bovine and camel sodium caseinate.
机构信息
Alimentary Analysis Unit, National Engineering School of Sfax, BPW3038, Sfax, Tunisia.
Montpellier University, UMR IATE, Place E. Bataillon, 34095Montpellier, Cedex 5, France.
出版信息
J Dairy Res. 2021 Nov;88(4):440-444. doi: 10.1017/S0022029921000893.
The objective of this study was to examine the foaming properties of sodium caseinates (Na-cas) extracted from bovine and camel fresh milks after heating at 70, 80, 90 and 100°C for 30 min at laboratory scale. Experimental results indicated that greater foam was obtained with camel Na-cas than with bovine Na-cas at all heating temperatures due to the higher β-casein content in camel caseins (~53.4% of total proteins, RP-HPLC results). Increasing heat-treatment temperature to 100°C significantly enhanced the foaming properties by raising surface hydrophobicity and decreasing electronegative charge as well as interfacial tension values upon heating. This study concluded that camel Na-cas has important foaming properties in agricultural and food industries.
本研究旨在考察经 70、80、90 和 100°C 加热 30 分钟后从牛奶奶和骆驼奶奶中提取的酪蛋白酸钠（Na-cas）的发泡性能。实验结果表明，由于骆驼乳清中的β-酪蛋白含量较高（约占总蛋白的 53.4%，RP-HPLC 结果），在所有加热温度下，骆驼 Na-cas 产生的泡沫均多于牛 Na-cas。将热处理温度升高到 100°C 可显著提高起泡性能，这是由于表面疏水性增加，加热时的负电荷和界面张力值降低。本研究得出结论，骆驼 Na-cas 在农业和食品工业中具有重要的发泡性能。
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