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芝麻分離蛋白對牛乳微觀形態(tài)及干酪DSC特性的影響?yīng)?/div>
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Effects of Sesame Protein Isolate on DSC of Curd and Microstructural Properties of Cheese Milk
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    摘要:

    為研究芝麻分離蛋白對干酪體系的修飾作用，對芝麻分離蛋白部分替代乳蛋白對干酪用乳微觀結(jié)構(gòu)和凝塊熱力學(xué)特性的影響進(jìn)行分析。以芝麻蛋白占混合乳中總蛋白含量的0、4%,、8%和12%制作4種干酪進(jìn)行分析研究,。結(jié)果表明,，芝麻分離蛋白添加后引起乳脂分散,，乳脂肪球變小,，表現(xiàn)出芝麻蛋白的乳化均質(zhì)作用。DSC分析顯示其凝塊熱力學(xué)特性受芝麻分離蛋白濃度影響顯著,，凝塊出現(xiàn)新的熱吸收峰，且峰值溫度發(fā)生變化,。同時結(jié)合已有報道對芝麻分離蛋白與酪蛋白相互作用方式進(jìn)行了探討,，結(jié)果表明，芝麻分離蛋白與酪蛋白發(fā)生共沉淀,，對干酪凝塊起到特性修飾作用,。

    Abstract:

    To study the influence of sesame protein isolate on cheese system, the characteristics of microstructure and thermal properties of cheese contained sesame protein isolate were investigated. Cheeses made from mixture milk with 0, 4%, 8%, 12% protein substituted by sesame protein isolates in total milk protein were prepared. Adding sesame protein isolate in cow milk resulted fat globular smaller and more regular, showed the emulsifying and homogeneous properties of sesame protein isolate. DSC analysis showed the thermodynamic properties were influenced by sesame protein isolate, one new absorption peak was detected and the peak temperature varied with sesame protein isolate content. The interact mode of sesame protein isolate and casein based on the present results were discussed and the research results were published. 

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盧曉明,左芳雷,郭慧媛,任發(fā)政,陳尚武.芝麻分離蛋白對牛乳微觀形態(tài)及干酪DSC特性的影響?yīng)J].農(nóng)業(yè)機(jī)械學(xué)報,2010,41(11):110-114. Effects of Sesame Protein Isolate on DSC of Curd and Microstructural Properties of Cheese Milk[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(11):110-114.

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