食品科学 ›› 1999, Vol. 20 ›› Issue (1): 26-28.doi: 10.7506/spkx1002-6630-199901008

• 基础研究 • 上一篇    下一篇

酪朊酸钠磷酸化方法的研究

  张根生,  叶怀义,  岳增河   

  1.  黑龙江商学院!哈尔滨;黑龙江省粮油集团总公司
  • 出版日期:1999-01-15 发布日期:2011-12-04

   Zhang-Gen-Sheng,   Ye-Huai-Yi,   Yue-Zeng-He   

  • Online:1999-01-15 Published:2011-12-04

摘要: 研究了用三聚磷酸钠对酪肮酸钠改性,提高其乳化性或起泡性。采用回归正交设计和快速登高法,找出了以EA为指标的酪蛋白钠磷酸化的最佳条件为:酪蛋白钠浓度3%,三聚磷酸钠浓度0.7%,反应温度42℃,pH8.08,反应时间4.4h。其磷酸化水平为加入14个原子的磷/分子酪蛋白;以FO为指标的酪蛋白钠磷酸化最佳条件为:酪蛋白钠浓度3%,三聚磷酸钠浓度0.7%,反应温度33℃,pH8.4,反应时间2.2h。其磷酸化水平为加入10个原子的磷/分子酪蛋白。

关键词: 酪蛋白钠, 磷酸化方法

Abstract:  This paper researched on the method of using STPP to modify casein-sodium, improving its emulsibility and foaming power. The best technnological conditions were found by adopting redress erthogenal EA as indicator : casein-soding consistency is 3%; STPP consistenCy is 0.7% the reaction tmperature is 42℃; pH is 8. 08; the reaction time is 4.4h. Its phosphorylation level is adding 14 phosphrus atoms percaseinmolecule. FO as index: caseinsodzim consistency is 3%; STPP consistency is 0.7% the reaction tmperature is 33℃; pH is 8. 4; the reaction tine is 2.2h. Its phosptwlatlon level is adding 10 phosphorus atoms per caseinmolecule.

Key words:  , Casein-sodium; Phosphorylation;