【摘要】 酪蛋白是牛乳中含量最高的优质蛋白，木糖醇是天然健康的替代甜味剂。为确保含有酪蛋白-木糖醇复合物的食品质量安全。利用荧光光谱、远紫外圆二色光谱等技术探究pH值对复合物功能特性及结构特性的影响。当pH值在酪蛋白等电点附近时，复合物的功能特性较差，分子中无序结构较多；当pH值远离其等电点时，复合物的功能特性显著优化，有序结构较多。因此，酪蛋白与木糖醇复合物在加工与贮存的过程中，应避免pH值临近酪蛋白等电点。更多还原

【Abstract】 Casein is the highest quality protein in milk and xylitol is a natural and healthy alternative sweetener. To ensure the quality and safety of food containing casein-xylitol complex. The effects of pH value on the functional and structural properties of the composite were investigated by fluorescence spectroscopy and far-ultraviolet circular dichroism spectroscopy. When the pH value was near the isoelectric point of casein,the functional properties of the complex were poor and there were more disorderly structures in the molecules. When pH value was far from its isoelectric point, the functional properties of the complex were significantly optimized,and more ordered structures were found. Therefore,casein and xylitol complex should avoid pH near casein isoelectric point during processing and storage.更多还原