摘要:
优化酪蛋白酸钠制备工艺,提高酪蛋白酸钠功能品质。以曲拉为原料,探究加水量、碱溶解时的pH、加热时间等因素对酪蛋白酸钠产率和功能性质的影响。通过响应面优化实验,得到酪蛋白酸钠的最佳工艺条件为加水量35%,碱溶pH为7.0,加热时间20 min。此条件下酪蛋白酸钠的产率达到最大45.85%,粗蛋白91.13%、乳糖0.36%、脂肪1.33%、水分4.41%、灰分4.83%、pH7.50。功能性评价结果显示,当酪蛋白酸钠浓度为2%时,乳化性为13.39%,起泡性为17.65%,持水性为0.75(g/g),粘度为5.59 mPa·s。且产品具有酪蛋白酸钠特有的滋味和气味,呈乳白色粉末;无杂质;颗粒大小均匀。以上研究结果表明经优化工艺制得的酪蛋白酸钠各理化指标符合GB 1886.212-2016标准。
关键词:
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曲拉
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酪蛋白酸钠
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工艺条件
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产率
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功能性
Abstract:
In this study,the sodium caseinat processing technology were investigated. The functional properties of the sodium caseinate was improved. Qula as raw material,the amount of water,pH and heating time on the yield and functional properties of sodium caseinate was studied. Through response surface optimization experiment,the result showed that the optimum conditions of sodium caseinate technological were as follows:additional quantity of water was 35%,pH value of alkali solution was 7.0,heating time was 20 min. Under the condition,the sodium caseinate product yield was 45.85%,protein content was 91.13%,lactose content was 0.36%,fat content was 1.33%,moisture content was 4.41%,ash content was 4.83%,pH was 7.50. The results of functional evaluation indicated that when the sodium caseinate concentration was 2%,the emulsifiability was 13.39%,the foaming property was 17.65%,the water retention was 0.75(g/g)and the viscosity was 5.59 mPa·s. Products were specific to the taste and smell of sodium caseinate,as ivory white powder,without impurities,uniform in particle size. The above results showed that the physical and chemical indicators of sodium caseinate obtained by the optimization process in this experiment meet the GB 1886.212-2016 standards.
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