乳清蛋白对块状再制干酪功能特性的影响.docVIP

乳清蛋白对块状再制干酪功能特性的影响 摘要：本实验通过Plackett-Burman多因素实验，筛选出对块状再制干酪功能特性影响最为显著的四个因素（WPC34、WPC80、WPI、加热温度）。确定实验基础配方后，研究乳清蛋白添加量和种类对块状再制干酪功能特性的影响。检测指标为水分、pH、融化性、TPA质构和感官评定。通过测定得到融化性最差的乳清蛋白是WPI(80g)即最耐高温。不同种类和添加量的乳清蛋白对块状再制干酪功能特性均有影响。结果表明，选用WPC80作为块状再制干酪中乳清蛋白的功能特性效果最好，最适添加范围约在40-60g。通过荧光显微镜观察块状再制干酪的微观结构，进一步验证了乳清蛋白的高蛋白，低脂肪营养特性。关键词： 再制干酪；乳清蛋白；融化性；质构；荧光显微镜关键缩写词：10087 TPA = texture profile analysis 质构分析 WPC= whey protein concentrate浓缩乳清蛋白 WPI= wheyproteinisolation分离乳清蛋白 Effect on Functional Features of Whey Protein in Block Processed Cheese Abstract: The experiment was studied on getting the most significant factors on functional features of whey protein in block processed cheese (WPC34, WPC80, WPI amp; heating temperature) by Plackett-Burman experiment. The effect on functional features of whey protein in block processed cheese was researched as the aspect of the amount and the kinds of whey protein after the basic formula was confirmed. Moisture, pH, melting property, TPA amp; sensory evaluation were used to test the sample. And the results indicated that the worst melting property of whey protein is WPI (80g), which means the thermostability is best. The texture of block processed cheese was affected by the amount and the kinds of whey protein. In conclusion, WPC80 approximately 40-60g, as the whey protein in block processed cheese was the best choice. The microscopic structure of the block processed cheese, was observed through a fluorescence microscope, further verify the high protein amp; low fat nutritional properties of whey protein. 2.2.7 再制干酪的荧光显微镜测定14 3 结果与讨论15 3.1 影响块状再制干酪功能特性的因素筛选15 3.1.1 Plackett-Burman多因素实验15 3.1.2 加热温度对块状再制干酪功能特性的影响17 3.1.3 实验基础配方及其加工条件的确定18 3.2 乳清蛋白的添加量对块状再制干酪功能特性的影响21 3.2.1 WPC34添加量对块状再制干酪功能特性的影响21 3.2.2 WPC80添加量对块状再制干酪功能特性的影响23 3.2.3 WPI添加量对块状再制干酪功能特性的影响25 3.3 乳清蛋白种类对块状再制干酪功能特性的影响28 3.3.1 不同种类乳清蛋白对块状再制干酪融化性的影响28 3.2.2 不同种类乳清蛋白对块状再制干酪质构的影响29 3.2.3 不同种类乳清蛋白块状再制干中蛋白质和乳糖含量31 3.4 块状再制干酪的显微结构观察32 4 结论34 致谢36 参考文献37 1 引言 1.1 乳清蛋白概述 1.1.1 乳清蛋白的定义 新