酪蛋白酸钠美拉德反应产物的制备及其乳化特性

doi:10.7506/spkx1002-6630-201816015

食品科学 ›› 2018, Vol. 39 ›› Issue (16): 98-104.doi: 10.7506/spkx1002-6630-201816015

酪蛋白酸钠美拉德反应产物的制备及其乳化特性

王?博1,2，张书文2，刘?鹭2，逄晓阳2，芦?晶2，吕加平2,*，于景华1,*

（1.天津科技大学食品工程与生物技术学院，天津 300457；2.中国农业科学院农产品加工研究所，北京 100193）

出版日期:2018-08-25 发布日期:2018-08-17
基金资助:
现代农业产业技术体系北京市奶牛产业创新团队项目；公益性行业（农业）科研专项（201303085）

Preparation and Emulsifying Properties of Maillard Reaction Products of Sodium Caseinate

WANG Bo1,2, ZHANG Shuwen2, LIU Lu2, PANG Xiaoyang2, LU Jing2, Lü Jiaping2,*, YU Jinghua1,*

(1. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China;2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)

Online:2018-08-25 Published:2018-08-17

摘要/Abstract

摘要： 利用小型超高温设备制备酪蛋白酸钠与葡萄糖、乳糖、低聚半乳糖、聚葡萄糖的美拉德反应产物，对比分析不同分子质量糖在不同热处理时间的美拉德反应进程及产物的乳化特性。结果表明，小分子质量的糖更易发生美拉德反应，褐变指数与反应程度呈正相关，乳化活性与接枝度均呈现先增大后减小的趋势，但两者并不成线性关系，酪蛋白酸钠与葡萄糖、乳糖、低聚半乳糖、聚葡萄糖乳化活性达到的最大值分别为0.63、0.51、0.55和0.48，其中130?℃热处理15?s的酪蛋白酸钠-葡萄糖溶液乳化活性最大，高于其他组，与水浴90?℃热处理90?min相当，并且乳化稳定性也呈现较高的水平，为123.88?min，将其用作乳化剂制备的DHA藻油乳状液稳定性动力学指数为1.5，显著小于其他组（P＜0.05）；由此可见，葡萄糖可作为美拉德反应的优良糖基配体制备新型高效的乳化剂，并且此方法可实现连续化生产，极大缩短了反应时间，提高了生产效率，对工业化生产具有指导意义。

关键词: 美拉德反应, 酪蛋白酸钠, 乳化活性, 乳化稳定性, DHA藻油乳状液

Abstract: Maillard reaction products of sodium caseinate with glucose, lactose, galactooligosaccharides and polydextrose were prepared in a small-scale ultra-high temperature (UHT) device. The development of Maillard reaction was analyzed and the emulsifying properties of Maillard reaction products at different intervals were compared. The results showed that small sugars were more susceptible to Maillard reaction. A positive correlation existed browning index with the extent of Maillard reaction. Both the emulsifying activity and the degree of graft increased at first and then decreased, but there was no linear relationship between them. The maximum values of activity of Maillard reaction products of sodium caseinate with glucose, lactose, galactooligosaccharides and polydextrose were 0.63, 0.51, 0.55 and 0.48, respectively. The Maillard reaction products from sodium caseinate with glucose produced by heat treatment for 15 s at 130 ℃ had the highest emulsifying activity, which was significantly higher than that of other groups and equivalent to that obtained by water bath heating at 90 ℃ for 90 min together with a high emulsion stability of 123.88 min. The kinetic stability index of DHA-rich algae oil emulsion containing these Maillard reaction products was 1.5, significantly lower than that of the other groups (P < 0.05). In conclusion, glucose can be used as a promising glycosyl ligand for Maillard reaction to prepare a novel and efficient emulsifier. Moreover, this method can realize continuous production, greatly shorten the reaction time and improve the production efficiency and therefore it can provide a significant guidance for industrialized production.

Key words: Maillard reaction, sodium caseinate, emulsifying activity, emulsion stability, DHA-rich algae oil emulsion

中图分类号:

TS201.2

王博，张书文，刘鹭，逄晓阳，芦晶，吕加平，于景华. 酪蛋白酸钠美拉德反应产物的制备及其乳化特性[J]. 食品科学, 2018, 39(16): 98-104.

WANG Bo, ZHANG Shuwen, LIU Lu, PANG Xiaoyang, LU Jing, Lü Jiaping, YU Jinghua. Preparation and Emulsifying Properties of Maillard Reaction Products of Sodium Caseinate[J]. FOOD SCIENCE, 2018, 39(16): 98-104.

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酪蛋白酸钠美拉德反应产物的制备及其乳化特性

Preparation and Emulsifying Properties of Maillard Reaction Products of Sodium Caseinate

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