【作者】 王越男；

【导师】 德力格尔桑；

【作者基本信息】 内蒙古农业大学 ， 农产品加工及贮藏工程， 2004， 硕士

【摘要】 以牛乳为主要研究对象，在0－600MPa的压力下以不同的施压介质温度、不同施压时间处理后分析各因素对牛乳的物化特性及乳清蛋白的影响。研究结果表明，在25℃， 0－600MPa的压力下处理10min，酪蛋白胶粒直径200nm～110nm。随着施加压力的升高，水化度和粘度增加，浊度下降，这些物化特性的变化规律和酪蛋白胶粒直径的变化规律相符合；在α＝0.01水平下，施加压力、施压温度、施压时间对乳清蛋白的变性影响极显著；在α＝0.01水平下，施加压力、蔗糖浓度、施压时间对乳清蛋白的变性影响极显著，在25℃，0－600MPa的压力下处理15min，乳清蛋白变性程度达75%，较高浓度的蔗糖对乳清蛋白有一定的保护作用，蔗糖的浓度越高，乳清蛋白变性程度越小。更多还原

【Abstract】 In our project we have studied the effects of high pressure on physicochemical characteristics and whey protein denaturation in bovine milk, under treatment condition of pressure from 0 to 600MPa, combined with different tempratures and duration time of the pressure treatment. At 25℃, and high pressure up to 600MPa for 10 minutes, the casein micelle size changed from 200nm to 110nm. High pressure treatment increased the hydration and dynamic viscosity, but decreased the turbidity of milk, those changing tendency of the physicochemical characteristics were in accord with the changing tendency of the casein micelle size. Under α=0.01 level, pressure, temprature, duration time of the pressure treatment and concentration of sugar had an extreme significant effect of whey protein denaturation. At 25℃, and high pressure up to 600MPa for 15 minutes, 75% of total whey protein were irreversibly denaturated；the higher concentration of sugar displaied the more protective function, and concentration of sugar was decreased,the more smaller denaturation of whey protein was observed.更多还原