摘要
金花菌大量存在于茯砖茶中,它在茯砖茶和羊乳复合制备奶茶的过程中对乳体系稳定性的影响亟待研究.本文以陕西特色的茯砖茶和羊乳为原料,研究了茯砖茶中的金花菌对羊乳酪蛋白的影响.结果表明,随着金花菌添加量的增大,羊乳酪蛋白发生了荧光猝灭,酪蛋白表面疏水性降低了82.12%,总巯基含量降低了27.42%,α-螺旋含量减少了11.35%,β-折叠含量增加了11.17%,β-转角含量增加了3.93%,无规卷曲含量增加了7.05%,平均粒径增大了105.56%.另外,随着金花菌添加量的增大,羊乳酪蛋白终粘度降低了56.25%,持油性降低了28.87%,但持水性和乳化活性先增大后减小,乳化稳定性无显著性变化.说明金花菌能够跟羊乳酪蛋白发生相互作用,改变羊乳酪蛋白的结构特性,进而改变其粘度、持水性、持油性、乳化特性等功能性.
Golden-flower fungus exists in a large number of fu brick tea,and its influence on the stability of milk system in the process of fu brick tea and goat milk compound preparation needs to be studied urgently.In this paper,the effect of golden-flower fungus on goat milk casein was studied using fu brick tea and goat milk in Shaanxi as raw materials.The results showed that fluorescence quenching occurred in casein,and the hydrophobicity decreased by 82.12%,total sulfhydryl group decreased by 27.42%,α-helix content decreased by 11.35%,β-folding content increased by 11.17%,β-rotation content increased by 3.93%,random curl content increased by 7.05%and average particle size increased by 105.56%with the increase of addition amount of golden-flower fungus.Besides,the final viscosity and oil retention of goat milk casein decreased by 56.25%and 28.87%with the increase of addition amount of golden-flower fungus,but the water retention and emulsifying activity increased first and then decreased,and there was no significant change in emulsifying stability.The results showed that golden-flower fungus could interact with goat milk casein,change the structure of goat milk casein,and then change its viscosity,water holding capacity,oil holding capacity,emulsification properties and other functions.
作者
吕嘉枥
马师君
康婕
伍金金
LV Jia-li;MA Shi-jun;KANG Jie;WU Jin-jin(School of food and Biological Engineering, Shaanxi University of Science & Technology, Xi′an 710021, China;Shaanxi Testing Institute of Product Quality Supervision, Xi′an 710048, China)
出处
《陕西科技大学学报》
北大核心
2022年第4期54-60,66,共8页
Journal of Shaanxi University of Science & Technology
基金
陕西省科技厅重点研发计划项目(2019NY-123)。
关键词
茯砖茶
金花菌
羊乳酪蛋白
稳定性
Fu brick tea
golden-flower fungus
goat milk casein
stability
