电子束辐照对山羊乳浓缩乳清蛋白结构与功能的影响

doi:10.7506/spkx1002-6630-20250922-165

食品科学 ›› 2026, Vol. 47 ›› Issue (6): 262-272.doi: 10.7506/spkx1002-6630-20250922-165

• 食品工程 • 上一篇

电子束辐照对山羊乳浓缩乳清蛋白结构与功能的影响

李其其，毕晓阳，罗皓文，张旭，王芳，牛伟，李奎，葛武鹏

（1.西北农林科技大学食品科学与工程学院，陕西杨凌 712100；2.嘉诚志合（北京）科技有限公司，北京 100020；3.西安市军源牧业有限责任公司，陕西西安 710000；4.陕西秦王乳业有限公司，陕西咸阳 712000；5.杨凌核盛辐照技术有限公司，陕西杨凌 712100）

发布日期:2026-04-14
基金资助:
陕西省重点研发计划项目（2024PT-ZCK-35）；校企合作项目（K4050424467；K4050422414）；三原县2023科技发展计划项目（2023KJG-13）

Effects of Different Doses of Electron Beam Irradiation on the Structural Characteristics and Functional Properties of Goat Whey Protein Concentrates

LI Qiqi, BI Xiaoyang, LUO Haowen, ZHANG Xu, WANG Fang, NIU Wei, LI Kui, GE Wupeng

(1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; 2. Jiacheng Zhihe (Beijing) Technology Co., Ltd., Beijing 100020, China; 3. Xi’an Junyuan Animal Husbandry Co., Ltd., Xi’an 710000, China; 4. Shaanxi Qinwang Dairy Co., Ltd., Xianyang 712000, China; 5. Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling 712100, China)

Published:2026-04-14

摘要/Abstract

摘要： 为探究电子束辐照（electron beam irradiation，EBI）处理对山羊乳浓缩乳清蛋白（whey protein concentrate，WPC）结构与功能性质的影响，采用不同剂量（0、1、3、5、7、9、11、13、15 kGy）的EBI处理WPC，以电泳、粒径和ζ-电位、表面疏水性、内源荧光光谱、颜色参数、游离巯基、总巯基、羰基、傅里叶变换红外光谱、热稳定性、微观结构为指标，对其结构性质进行分析。通过测定WPC的溶解度、乳化性、起泡性评估其功能性质。结果表明，结构和功能特性之间紧密相关，EBI对WPC的影响呈剂量依赖效应。在5 kGy时WPC的平均粒径最小，为（309.17±2.12）nm。电泳条带结果显示，暴露于不同剂量EBI的WPC，其成分存在显著差异。傅里叶变换红外光谱结果表明WPC的内部结构出现展开和重聚现象。内源荧光光谱强度、表面疏水性分析表明EBI诱导蛋白质展开、重折叠，影响疏水基团的暴露与掩盖。游离巯基、总巯基和羰基含量的变化趋势表明，EBI引起WPC内二硫键的断裂、生成以及WPC氧化。扫描电镜观察到WPC颗粒表面出现穿刺孔，表面完整性受到影响。EBI诱导WPC变性，当EBI剂量在5 kGy时，WPC的溶解度由（70.00±1.93）%增加至（88.80±1.58）%、起泡性由（113.8±1.8）%增加至（119.5±0.7）%、乳化活性指数由（25.0±0.3）m2/g增加至（33.3±1.7）m2/g，均发生了显著变化（P＜0.05）。本研究探明了EBI处理对WPC结构具有影响，进而对功能特性产生影响，可为WPC高值化利用提供技术支撑。

关键词: 电子束辐照；山羊乳浓缩乳清蛋白；结构性质；功能性质

Abstract: To investigate the effect of electron beam irradiation (EBI) on the structure and functional properties of goat milk whey protein concentrate (WPC), WPC treated with different doses of EBI (0, 1, 3, 5, 7, 9, 11, 13, and 15 kGy) were analyzed for structural properties by determining particle size, zeta potential, surface hydrophobicity, fluorescence spectroscopy, color parameters, free sulfhydryl group, total sulfhydryl group, and carbonyl group content as well as using electrophoresis, Fourier transform infrared spectroscopy (FTIR), thermal stability, microstructure. The functional properties were evaluated by measuring the solubility, emulsifying, and foaming properties of WPC. The results showed a close correlation between structural and functional properties, with EBI exerting a dose-dependent effect on WPC. At a dose of 5 kGy, the average particle size of WPC was the smallest, measuring (309.17 ± 2.12) nm. Electrophoretic patterns revealed significant differences in the composition of WPC exposed to varying doses of EBI. FTIR results indicated the internal structure of WPC underwent unfolding and aggregation. Changes in intrinsic fluorescence intensity and surface hydrophobicity suggested that EBI induced protein unfolding and refolding, thereby affecting the exposure and masking of hydrophobic groups. Changes in free sulfhydryl group, total sulfhydryl group, and carbonyl contents indicated that EBI induced the cleavage and formation of disulfide bonds, as well as the oxidation of WPC. Scanning electron microscopy (SEM) observations showed puncture holes on the surface of WPC particles, indicating compromised surface integrity. These findings demonstrated that EBI induced the denaturation of WPC. An EBI dose of 5 kGy resulted in a significant increase in the solubility, foaming capacity, and emulsifying activity from (70.00 ± 1.93)% to (88.80 ± 1.58)%, from (113.8 ± 1.8)% to (119.5 ± 0.7)%, and (25.0 ± 0.3) to (33.3 ± 1.7) m2/g, respectively (P < 0.05). Thus, EBI treatment affects the structure and consequently the functional properties of WPC, providing technical support for the high-value utilization of WPC.

Key words: electron beam irradiation; goat whey protein concentrate; structural characteristics; functional properties

中图分类号:

TS252.42

李其其，毕晓阳，罗皓文，张旭，王芳，牛伟，李奎，葛武鹏. 电子束辐照对山羊乳浓缩乳清蛋白结构与功能的影响[J]. 食品科学, 2026, 47(6): 262-272.

LI Qiqi, BI Xiaoyang, LUO Haowen, ZHANG Xu, WANG Fang, NIU Wei, LI Kui, GE Wupeng. Effects of Different Doses of Electron Beam Irradiation on the Structural Characteristics and Functional Properties of Goat Whey Protein Concentrates[J]. FOOD SCIENCE, 2026, 47(6): 262-272.

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电子束辐照对山羊乳浓缩乳清蛋白结构与功能的影响

Effects of Different Doses of Electron Beam Irradiation on the Structural Characteristics and Functional Properties of Goat Whey Protein Concentrates

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