牦牛乳酪蛋白胶束琥珀酰化修饰研究

牦牛乳酪蛋白胶束琥珀酰化修饰研究[J]. 食品工业科技, 2013, (15): 200-204. doi: 10.13386/j.issn1002-0306.2013.15.064
引用本文: 牦牛乳酪蛋白胶束琥珀酰化修饰研究[J]. 食品工业科技, 2013, (15): 200-204. doi: 10.13386/j.issn1002-0306.2013.15.064
Study on succinylated modification of yak casein micelle[J]. Science and Technology of Food Industry, 2013, (15): 200-204. doi: 10.13386/j.issn1002-0306.2013.15.064
Citation: Study on succinylated modification of yak casein micelle[J]. Science and Technology of Food Industry, 2013, (15): 200-204. doi: 10.13386/j.issn1002-0306.2013.15.064

牦牛乳酪蛋白胶束琥珀酰化修饰研究

doi: 10.13386/j.issn1002-0306.2013.15.064
基金项目: 

国家自然科学基金资助项目(30960260);

详细信息
  • 中图分类号: TS252.1

Study on succinylated modification of yak casein micelle

  • 摘要: 以琥珀酸酐为酰化试剂,牦牛乳酪蛋白为原料,对其进行了酰化修饰。系统研究了多种因素对酰化程度的影响,采用响应面法优化了修饰工艺,研究了酪蛋白乳化性变化。结果显示,牦牛乳酪蛋白胶束琥珀酰化修饰最佳条件为琥珀酸酐与酪蛋白配比0.6∶1(g/g),温度42℃,反应时间49min,pH8.8,酰化程度为86.01%。修饰后,牦牛乳酪蛋白的乳化稳定性和乳化活性分别提高了161.64%和98.54%。酪蛋白酰胺化修饰反应条件温和,易调节,修饰程度高,修饰酪蛋白的乳化性显著改善。该研究可为牛乳酪蛋白的酰化改性提供参考依据。 
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出版历程
  • 收稿日期:  2013-01-27

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