乳清蛋白及与其它乳成分的热聚合作用机制研究进展

乳蛋白决定奶类品质,而热加工会影响乳清蛋白尤其是β-乳球蛋白的稳定性。热处理时,乳清蛋白不仅自身发生不同程度的聚合,而且通过巯基-二硫键分别与酪蛋白胶束和乳脂球膜蛋白发生结合。乳清蛋白亦可与其它乳成分如乳糖、钙盐、乳脂发生热聚合作用。本文根据乳品受热温度的不同,针对乳清蛋白间及其与其它乳成分的相互作用途径进行分析,阐明热聚合作用过程及机理,对改善乳制品的热稳定性、凝胶性等功能性质具有重要的理论意义,拓宽乳清蛋白作为配料在相关食品体系中的应用。

Research Progress on Mechanisms of Thermal Polymerization of Whey Protein and Other Milk Ingredients

Milk protein is the main index to determine the nutritional quality of milk,while thermal processing will affect the stability of whey proteins,especiallyβ-lactoglobulin.With the heat treatment temperature,whey protein denaturation,self-aggregation occurs.The dimeric structure ofβ-lactoglobulin expands and binds toα-lactalbumin.Negatively charged lactoferrin binds positively chargedβ-lactoglobulin,bovine serum albumin,and immunoglobulin G.In the meantime,β-lactoglobulin undergoes sulfhydryl-disulfide exchange withκ-casein and milk fat globule protein.In addition,whey protein and lactose glycosylation reaction.Whey protein and calcium through ionselectrostatic groups binding force.Whey protein through the disulfide bond with the milk fat aggregation reaction.All of the above reactions affect the thermal stability of the dairy product,ultimately affecting the quality of the product.In this paper,the thermal induced polymerization and its pathway of whey protein were investigated,and the process and mechanism of interaction between whey proteins and other milk components were clarified.It will contribute to control the interaction of milk composition system during processing,and has important theoretical significance to improve the thermal stability,gel,water holding capacity and other functional properties of dairy products.Broaden whey protein as an ingredient in the application of food systems.