蔗糖对酪蛋白结构及其乳化性影响的光谱学分析
发布时间：2018-10-13 13:12
【摘要】：酪蛋白酸钠作为一种良好的乳化剂和乳化稳定剂,对乳饮料品质具有重要的作用。蔗糖作为甜味剂,可以提高乳饮料的口感。但酪蛋白结构和性质很容易受到其所处的微环境的影响,为了分析蔗糖对酪蛋白酸钠结构及其乳化性的影响,利用荧光光谱技术探讨了酪蛋白酸钠荧光光谱和表面疏水性的变化,利用动态光散射技术分析了酪蛋白酸钠乳液液滴流体力学直径的变化,利用Turbiscan光谱学稳定性测试评价了酪蛋白酸钠乳液的背散射光强度变化以及稳定性指数(TSI)。结果表明:蔗糖会使酪蛋白酸钠发生内源荧光猝灭,猝灭速率常数KS2.0×1010 L·mol-1·s-1,属于动态猝灭,未形成稳定的基态配合物,表明两者仅以较弱的氢键和疏水相互作用结合。酪蛋白酸钠的表面疏水性显著增强(p0.05),部分酪蛋白酸钠聚集程度增加,形成了可溶性聚集体。随着蔗糖浓度的增加,酪蛋白酸钠乳液流体力学直径增大,是高压均质时蛋白聚集体在油水界面上优先吸附的结果。背散射光强度结果显示随着蔗糖浓度的增加,乳液越不易产生分层、浓度变化、乳滴迁移等不稳定性现象。稳定性指数显著增大(p0.05),乳液稳定性增强。
[Abstract]:As a good emulsifier and emulsifying stabilizer, sodium casein plays an important role in the quality of milk beverage. Sucrose, as a sweetener, can improve the taste of milk drink. However, the structure and properties of casein are easily affected by its microenvironment. In order to analyze the effect of sucrose on the structure and emulsification of sodium casein, The changes of fluorescence spectrum and surface hydrophobicity of sodium caseinate were studied by fluorescence spectroscopy. The hydrodynamic diameters of droplets of sodium caseinate emulsion were analyzed by dynamic light scattering technique. The change of backscatter light intensity and the stability index (TSI). Of sodium caseinate emulsion were evaluated by Turbiscan spectroscopic stability test. The results show that sucrose can cause endogenous fluorescence quenching of sodium caseinate, and the quenching rate constant is KS2.0 脳 1010 L mol-1 s-1, which belongs to dynamic quenching and does not form a stable ground state complex, indicating that the two complexes are bound only by weak hydrogen bond and hydrophobic interaction. The surface hydrophobicity of sodium casein was significantly enhanced (p0.05), and the aggregation degree of some sodium casein was increased, resulting in the formation of soluble aggregates. The hydrodynamic diameter of sodium caseinate emulsion increases with the increase of sucrose concentration, which is the result of preferential adsorption of protein aggregates at the oil-water interface under high pressure homogenization. The results of backscatter light intensity showed that with the increase of sucrose concentration, the emulsion was not easy to be stratified, concentration change, emulsion droplet migration and other instability phenomena. The stability index increased significantly (p0.05) and the stability of emulsion increased.
【作者单位】： 甘肃农业大学食品科学与工程学院;甘肃省功能乳品实验室;中国农业大学教育部功能乳品重点实验室;中国农业大学北京食品营养与人类健康高精尖创新中心;
【基金】：国家“十二五”科技支撑计划项目(2012BAD12B08) 国家青年基金项目(31301457) 甘肃省高等学校基本科研业务费项目资助
【分类号】：O657.3;TS202.3
本文编号：2268749
[Abstract]:As a good emulsifier and emulsifying stabilizer, sodium casein plays an important role in the quality of milk beverage. Sucrose, as a sweetener, can improve the taste of milk drink. However, the structure and properties of casein are easily affected by its microenvironment. In order to analyze the effect of sucrose on the structure and emulsification of sodium casein, The changes of fluorescence spectrum and surface hydrophobicity of sodium caseinate were studied by fluorescence spectroscopy. The hydrodynamic diameters of droplets of sodium caseinate emulsion were analyzed by dynamic light scattering technique. The change of backscatter light intensity and the stability index (TSI). Of sodium caseinate emulsion were evaluated by Turbiscan spectroscopic stability test. The results show that sucrose can cause endogenous fluorescence quenching of sodium caseinate, and the quenching rate constant is KS2.0 脳 1010 L mol-1 s-1, which belongs to dynamic quenching and does not form a stable ground state complex, indicating that the two complexes are bound only by weak hydrogen bond and hydrophobic interaction. The surface hydrophobicity of sodium casein was significantly enhanced (p0.05), and the aggregation degree of some sodium casein was increased, resulting in the formation of soluble aggregates. The hydrodynamic diameter of sodium caseinate emulsion increases with the increase of sucrose concentration, which is the result of preferential adsorption of protein aggregates at the oil-water interface under high pressure homogenization. The results of backscatter light intensity showed that with the increase of sucrose concentration, the emulsion was not easy to be stratified, concentration change, emulsion droplet migration and other instability phenomena. The stability index increased significantly (p0.05) and the stability of emulsion increased.
【作者单位】： 甘肃农业大学食品科学与工程学院;甘肃省功能乳品实验室;中国农业大学教育部功能乳品重点实验室;中国农业大学北京食品营养与人类健康高精尖创新中心;
【基金】：国家“十二五”科技支撑计划项目(2012BAD12B08) 国家青年基金项目(31301457) 甘肃省高等学校基本科研业务费项目资助
【分类号】：O657.3;TS202.3
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，本文编号：2268749
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