酪蛋白胶束粉的膜分离及超声改性研究
发布时间：2019-06-12 05:14
【摘要】：酪蛋白胶束粉(Micellar casein concentrate,MCC)是采用膜分离技术生产的蛋白产品。与传统酸沉或酶凝法生产的酪蛋白相比,MCC保留了酪蛋白的天然胶束结构,表现出优异的溶解性、起泡性和风味等特性,用于蛋白饮料、冰激凌、干酪、酸奶、糕点及功能食品等,应用前景广阔。为早日实现MCC国内工业化生产,本文研究了MCC的膜分离生产工艺、喷雾干燥温度对MCC功能特性和微观结构的影响和超声对MCC功能特性及微观结构的影响。本文选用200 nm陶瓷膜对脱脂乳中乳清蛋白、乳糖、灰分和钙进行脱除。结果表明:膜通量维持在20 Lm-2h-1,累计脱除率方面,乳糖的脱除率为85.81%,x-乳白蛋白(α-Lactalbumin, α-La)的脱除率为 79.27%, β-乳球蛋白(β-Lactoglobulin, β-Lg)的脱除率为71.64%,灰分的脱除率为62.16%,钙的脱除率为35.64%。稀释过滤完毕,膜的纯水通量衰减89.27%,经质量分数为2%氢氧化钠和0.5%的硝酸溶液清洗后,膜通量恢复99.07%,膜通量得到很好的恢复。开展了喷雾干燥温度对MCC功能特性和微观结构的影响。设定不同的进出口温度130℃/65℃,160℃/78℃, 180℃/90℃对酪蛋白截留液进行喷雾干燥处理,研究结果表明,喷雾干燥温度为130℃/65℃时,MCC分子表面平整,微观结构完整;当温度上升至180℃/90℃时,MCC表面变得粗糙,并且伴有凹陷。随着喷雾温度的上升,MCC的粒径D50从14.13μm降低到10.47μm,溶解度从84.14%降低到60.44%,水分含量从4.07%降低到3.20%, MCC粉末的流动性指数从4.16减小到1.27。探索了超声对MCC功能特性和微观结构的影响。微滤生产的酪蛋白截留液经超声处理(超声功率600 W、超声时间0 min、0.5 min、1 min、2 min、5 min)后喷雾干燥,得到经超声改性的MCC。结果表明,随着超声时间的延长MCC溶液的电导率从454.00 μS.cm-1增加到460.67μS.cm-1,溶解性从84.14%增加到91.03%,疏水作用力从166.32增加到336.96。从傅里叶红外光谱可以得出,α-螺旋从26.39%减少至22.82%, β-转角从20.30%减少至13.94,而β-折叠从31.19%增加到34.56%,自由卷积从22.11 %增加到27.22%。从电泳的结果可知,蛋白的一级结构没有发生明显变化。电镜的结果表明蛋白的微观结构发生变化,粒径明显变小。在MCC粉体性质方面,随着超声时间的延长,粉末压缩性显著降低,流动指数(Flow index,ffc)从4.11减小到1.67,基本流动能(Bais flowabilityenergy,BFE)在超声处理0.5 min达到最小值709.31 mJ;特殊流动能(Specific energy,SE)在超声 1 min 达到最大值 15.90 mJ/g。本研究通过膜技术将酪蛋白从脱脂乳中分离,为MCC的工业化生产提供了参考。为生产出品质更优的MCC,从喷雾干燥工艺和超声改性两个方面进行工艺优化,改善了 MCC的功能特性,促进了 MCC在食品工业中的应用。
[Abstract]:Casein micellar powder (Micellar casein concentrate,MCC) is a protein product produced by membrane separation technology. Compared with the casein produced by traditional acid precipitation or enzyme coagulation method, MCC retains the natural micellar structure of casein and shows excellent solubility, foaming and flavor. It is used in protein drinks, ice cream, cheese, yoghurt, pastries and functional foods. In order to realize the domestic industrial production of MCC at an early date, the membrane separation process of MCC, the effect of spray drying temperature on the functional characteristics and microstructure of MCC and the effect of ultrasound on the functional characteristics and microstructure of MCC were studied in this paper. In this paper, 200 nm ceramic membrane was used to remove whey protein, lactose, ash and calcium from skim milk. The results showed that the membrane flux was maintained at the cumulative removal rate of 20 Lm-2h-1, the removal rate of lactose was 85.81%, the removal rate of x-Lactalbumin, 伪-La was 79.27%, the removal rate of 尾-Lactoglobulin, 尾-Lg was 71.64%, the removal rate of ash was 62.16%, and the removal rate of calcium was 35.64%. After dilution and filtration, the pure water flux of the membrane decreased by 89.27%. After cleaning with 2% sodium hydroxide and 0.5% nitric acid solution, the membrane flux recovered 99.07% and the membrane flux recovered very well. The effect of spray drying temperature on the functional characteristics and microstructure of MCC was carried out. The casein interception solution was sprayed at different inlet and outlet temperatures of 130 鈩，
本文编号：2497768
[Abstract]:Casein micellar powder (Micellar casein concentrate,MCC) is a protein product produced by membrane separation technology. Compared with the casein produced by traditional acid precipitation or enzyme coagulation method, MCC retains the natural micellar structure of casein and shows excellent solubility, foaming and flavor. It is used in protein drinks, ice cream, cheese, yoghurt, pastries and functional foods. In order to realize the domestic industrial production of MCC at an early date, the membrane separation process of MCC, the effect of spray drying temperature on the functional characteristics and microstructure of MCC and the effect of ultrasound on the functional characteristics and microstructure of MCC were studied in this paper. In this paper, 200 nm ceramic membrane was used to remove whey protein, lactose, ash and calcium from skim milk. The results showed that the membrane flux was maintained at the cumulative removal rate of 20 Lm-2h-1, the removal rate of lactose was 85.81%, the removal rate of x-Lactalbumin, 伪-La was 79.27%, the removal rate of 尾-Lactoglobulin, 尾-Lg was 71.64%, the removal rate of ash was 62.16%, and the removal rate of calcium was 35.64%. After dilution and filtration, the pure water flux of the membrane decreased by 89.27%. After cleaning with 2% sodium hydroxide and 0.5% nitric acid solution, the membrane flux recovered 99.07% and the membrane flux recovered very well. The effect of spray drying temperature on the functional characteristics and microstructure of MCC was carried out. The casein interception solution was sprayed at different inlet and outlet temperatures of 130 鈩，
本文编号：2497768
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