酪朊酸钠磷酸化结果验证方法研究

酪朊酸钠是一种天然乳化剂，具有良好的乳化，发泡，粘着等功能症，但由于其蛋白质的疏水性度高，影响了其乳化功能性，在总结前人经验的基础上，对其进行了三聚磷酸钠改性。通过对磷酸酪朊 酸钠的差热分析曲线和等电点的测定结果的分析讨论，证明了酪朊酸钠在ＰＨ７－９之间三聚磷酸钠进行改性是成功的，通过三聚磷酸钠改性，发迹了酪朊酸的蛋白质酸结构，酪朊钠分子中加入磷酸酪键是有可能的。

Research on Vertification Method of the Result of Phonsphating Sodium Caseinate

Sodium caseinate is a kind of natural emulser which has a good function of emulsifi-cation, foam producing and glueyness. However, the high hydrophobic nature of protein influences its function of emulsification. Therefore we make sodium tripolysphate modified based on former experience. The differential thermal analysis curve and the isoelectric point of phosphated sodium caseinate are discussed to prove that it should be successful to make sodium caseinate modified when sodium caseinate is at pH 7 - 9, and it is possible that the protein structure of sodium cseinate will be changed by modifying sodium tripolyhosphate to put phosphate bond into the sodium caseinate.