超高压处理对α-乳白蛋白磷脂复合作用的影响及在奶酪中的应用论文设计.docx

超高压处理对-乳白蛋白磷脂复合作用的影响及在奶酪中的应用Theeffectofu1.tra-highpressuretreatmentonthecompoundactionof-1.phospho1.ipidanditsapp1.icationincheese摘要超高压技术（UIIra-highPre於ure.UHP处理对食品工业来必具有高效节能、安全密闭、操作简单、作用效果均匀等特点。已经有很多报道指出超高压处理可以杀死食品中的多种细菌，从而延长食品货架期.可以改良食品品质，从而生产不同品相的食品。近年来关于超高压对蛋白负的改性，对蛋白质结构、性能的影响的研究也越来越深入，但是关于利用超高压对大豆卵磷脂与乳白蛋白更合的影响的报道还比较少。本研究采用逆相蒸发法制备磷脂脂质体，在超高压处理单因素试验的基础上,采用响应面分析法以结合率为指标，优化超而压处理U-乳白蛋白鳞脂熨合物乳液的制备工艺，并时磷脂与叫乳白蛋白的结合方式、形态表征以及在奶酪中的运用的研究，从而提高奶酪中的-乳白蛋白含量，改善鲜奶酪品痂，为开发营养价值更高、品质更好的鲜奶酪提供理论基础。1. .乳白蛋白磷脂复合物乳液的制备工艺优化采用逆相蒸发法与超高压处理制备-乳白蛋白璘脂复合物乳液，以结合率为评价指标，在单因素试脸（Q-乳白蛋白与大豆卵磷脂质量比、磷脂超高压压强、超高压保压时间、超高压保压温度、）的基础上，采用响应面分析法优化乳液的制备条件，得出Q-乳白蛋白磷腑发合物乳液超高压处理的最佳工艺条件为：«-乳白蛋白与大豆卵磷脂质量比为1:1；超高压压强为265.56MPa,处理时间15.1.2min,处理温度24.76C0按上述条件制备乳白蛋白卵磷脂复合物乳液，大豆卵磷脂与蛋白结合率高达为70.47%,2. 乳白蛋白磷脂复合物乳液的表征及结合方式的探究采用粒度仪、荧光光谱、透射电锹,傅里叶红外光谱仪等设备仪器对-乳白蛋白磷脂夏合物乳液的表面性质、结合方式研究。结果显示-乳白蛋白磷脂史合物乳液粒径分布均匀，平均粒径4864nm,透射显微镜卜有明显的壳核结构，结合效果良好，结合方式主要以氢键和疏水力作用有关。3. 0乳白蛋白磷脂复合物乳液对发酵乳品质的影响对比添加。-乳口蛋白磷脂兔合物乳液超压处理样与其他类别组样，研究添加-乳白蛋白磷脂组合物发移乳滴定酸度、持水率、流变特性、质构特性以及品质评价的影响。结果表明：添加2.4%经过超高原处理的Q-乳白蛋白璘脂发合物乳液增加了发酵乳的滴定酸度，促进了乳酸菌的生.长增殖，提高了发酵乳液的持水率，加强了更合物内部紧密的网状结构；由超高压处理的发酵乳液的制成奶酪的咀嚼性、硬度、弹性也得到了很大的改善，蛋白质含量得到了提高，有效的提高了鲜妈酪的营养价值。关健词：超而压技术：*乳白蛋白：大豆卵磷脂：曳合物乳液：奶酪：ABSTRACTU1.tra-highPressure(UHP)treatmentforthefoodindustry,withhighenergyefficiency,safeairtight,simp1.eoperation,uniformeffectandothercharacteristics.Therehavebeenmanyreportsthatu1.tra-highPreJiSUretreatmentcanki1.1.manykindsofbacteriainfood,thusextendingtheshe1.f1.ifeoffoodandimprovingthequa1.ityOffOod,soastoproducedifferentkindsoffood.Inrecentyears,moreandmoreresearcheshavebeencarriedoutonthemodificationofproteinsbyu1.tra-highpressure,andtheeffectsonthestructureandpropertiesofproteins.Thisstudy1.ecithin1.iposomespreparedbyreversephaseevaporationmethod,intheu1.trahighpressureprocessingonthebasisofsing1.efactorexperineni,using(heresponsesurfaceana1.ysismethodbycombiningrateastheindex,optimizationofu1.trahighpressureprocessinga1.pha1.acta1.buminphosphatidecompoundemu1.sionpreparationtechno1.ogy,andthewayofthecombinationofphospho1.ipidsanda1.pha1.acta1.bumin,morpho1.ogycharacterizationandresearchintheapp1.icationofcheese,thusimprovethea1.pha1.acta1.bumincontentincheese,improvingthequa1.ityofmi1.kcasein,forthedeve1.opmentofmorenutritiousandbe1.terqua1.ityofmi1.kcaseintoprovidetheoretica1.basis.1. OptimizationofIhepreparationprocessofa1.pha-1.actoa1.bumin-phospho1.ipidcomp1.exemu1.sionByreversephaseevaporationmethodwithu1.trahighpressureprocessingpreparationofa1.pha1.acta1.buminphosphatidecompoundemu1.sion,1.ocombinerateastheeva1.uationindex,thesing1.efactorexperiment(a1.pha1.acta1.buminwithsoybean1.ecithinmassratio,phospho1.ipidsu1.tra-highpressureandu1.tra-highpressuremaintainingtine,superhighpressureandtemperature)onthebasisoftheemu1.sionpreparationconditionswasoptimizedbyusingresponsesurfaceana1.ysis,conc1.udedthata1.pha1.acta1.buminphosphatidecompoundemu1.sionoptimumprocessconditionsofu1.trahighpressureprocessingis:a1.phaIavta1.buminwithsoybean1.ecithinmassratioofI:I;Thcu1.t11highpressurewas265.56mpa.thetreatmenttimeWaS15.12min.andthetreatmenttemperaturewas24.76'C.Soybean1.ecithinandproteinbindingratewasashighas70.47%.2. Studyonthecharacterizationandbindingno<1.eofa1.pha-1actoa1bumin-phospho1.ipidcomp1.exemu1.sionPartic1.esizemeter.Huorcsccnccspcct11m.transmissione1.ectronmicroscope.Fourierinfraredspectrometerandotherequipmentwereusedtostudythesurfacepropertiesandbindingmodeoftheemu1.sion.Theresu1.tsshowedthattheemu1.sionofa1.ha-1.actoa1.buninphospho1.ipidcomp1.exhadaunifo11npartic1.esizedistribution,withanaveragepartic1.esizeof486.4nm.Underthetransmissionmicroscope,theemu1.sionhadanobviousshe1.1.andcorestructure,andthebindingeffectwasgood.Thebindingmodewasmain1.yre1.atedtohydrogenbondandhydrophobicaction.3. Effectofa1.pha-1.actoa1.bumin-phospho1.ipidcomp1.exemu1.siononfc11ncn1.cddairyqua1.ityInthispaper,theeffectsofaddinga1.pha-1.actoa1.bumin-phospho1.ipidcomp1.exemu1.sionunderu1.tra-highpressuretreatmentandothertypesofsamp1.eswerecomparedtostudytheeffectsofaddinga1.pha-1.actoa1.bunin-phospho1.ipidcomp1.exemu1.siontitrationacidity,waterho1.dingrate,rheo1.ogica1.properties,texturepropertiesandqua1.ityeva1.uation.Theresu1.tsshowedthatadding2.4%a1.pha-1.acioa1.bumin-phospho1.ipidcomp1.exemu1.sionafteru1.tra-highpressuretreatmentincreasedthetitratedacidityOf1.heFennentedmi1.k,promotedthegrowthandpro1.iferationof1.acticacidbacteria,increasedthewaterho1.dingrateofthefern>entedemu1.sion,andstrengthenedthecompactnetworkstructureofthecomp1.ex.Thechewiness,hardnessande1.asticityofthecheesemadefromthesuperhighpressurefcrmen1.ationemu1.sionhavebeengreat1.yimproved,theproteincontenthasbeenimproved,andthenutritiona1.va1.ueofthefreshcheesehasbeeneffective1.yimproved.Keywords:U1.tra-highvo1.tagetechno1.ogy;a1.ha-1.actoa1.bunin;SOybean1.ecithin;Comp1.exemu1.sion:Cheese：目录ftW*I*½书签.ABSTRACT3IMI1.tt111.1 超高压技术概述111.1.1 趣高所技术介111.1.2 超高压技术的B1.内外发展史惴院1未定义韦家.1.1.3 超高压财应用