| 以乳清蛋白为基质的脂肪替代品的微粒化研究 |
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| 引用本文： | 卢蓉蓉,李玉美,高乾,许时婴.以乳清蛋白为基质的脂肪替代品的微粒化研究[J].食品与发酵工业,2006,32(9):39-42. |
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| 作者姓名： | 卢蓉蓉 李玉美 高乾 许时婴 |
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| 作者单位： | 1. 江南大学食品科学与安全教育部重点实验室,无锡,214036;江南大学食品学院,无锡,214036
2. 江南大学食品学院,无锡,214036 |
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| 摘 要： | 研究了以乳清蛋白WPC-80为基质制备脂肪替代品的微粒化工艺。用组织捣碎机分别设定不同的微粒化时间和强度组合对乳清蛋白热凝胶进行微粒化处理。粒径分布分析发现微粒化处理后,50%的颗粒在10μm左右,超微结构分析发现,微粒化处理后的蛋白质凝胶表面变得光滑、柔软,可以模拟脂肪的特性。乳清蛋白脂肪替代品的最佳微粒化工艺条件为转速12 000 r/min,处理时间为5 min。
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| 关 键 词： | 脂肪替代品 微粒化 乳清蛋白 粒径分布 超微结构 |
| 收稿时间： | 07 6 2006 12:00AM |
| 修稿时间： | 08 15 2006 12:00AM |
Microparticulation of Fat Replacers Based on Whey Protein |
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| Lu Rongrong,Li Yumei,Gao Qian,Xu Shiying.Microparticulation of Fat Replacers Based on Whey Protein[J].Food and Fermentation Industries,2006,32(9):39-42. |
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| Authors: | Lu Rongrong Li Yumei Gao Qian Xu Shiying |
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| Affiliation: | 1 Key Laboratory of Food Science and Safety Ministry of Education, Southern Yangtze University, Wuxi 214036, China; 2 School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China |
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| Abstract: | The microparticulated technique of whey protein-based fat replacers was studied.Whey protein gel was microparticulated in different times and intensities combination with disorganization apparatus.By the analysis of particle size distribution,it was found 50% of the particles were around 10 μm.By scanning electron microscope(SEM),the gel looked like smooth and soft after microparticulated,which could be made as fat replacers.The best microparticulation conditions were 12 000 r/min,5 min. |
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| Keywords: | fat replacer microparticulation whey protein particle size distribution microstructure |
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