【作者】 张思雨； 程建军； 孙玉雪； 解庆刚； 郭明若；

【Author】 Zhang Siyu;Cheng Jianjun;Sun Yuxue;Xie Qinggang;Guo Mingruo;College of Food Science,Northeast Agricultural University;Heilongjiang FeiHe Dairy Co.Ltd.;Department of Nutrition and Food Science,College of Agriculture and Life Sciences,University of Vermont;

【机构】 东北农业大学食品学院； 黑龙江飞鹤乳业有限公司； 佛蒙特大学农业与生命科学学院营养与食品科学系；

【摘要】 婴儿配方粉冲调过程中会产生大量泡沫,导致婴儿吸入空气后引起胀气、吐奶等症状,所以,婴配粉起泡性问题亟待解决。本研究选取五个加工厂的脱盐乳清粉(D70,D90)、浓缩乳清蛋白(WPC)、脱脂乳粉(SMP),共20个商业蛋白原料,对其起泡特性和理化特性进行比较。结果表明,在四种不同的蛋白原料中,SMP具有最高的起泡能力和泡沫稳定性,其次是D70、D90和WPC。来自不同加工厂的蛋白原料起泡特性具有显著差异(P <0.05)。SDSPAGE结果表明不同来源的蛋白组成相似,然而非还原条件下出现不同程度聚集体,这可能导致不同的起泡特性。通过粒径、电位、溶解度等指标考察蛋白原料的理化特性,利用圆二等对蛋白的结构特性表征。皮尔逊相关性分析表明起泡能力和泡沫稳定性与电位(0.55/0.51),β-turn(0.53/0.73),无规则卷曲(0.55/0.74)呈正相关,与粒径(-0.45/-0.53)、β-转角(-0.56/-0.71)、游离巯基(-0.56/-0.63)、脂肪含量(-0.50/-0.49)呈负相关。本研究结果可为改善婴幼儿配方奶粉在冲调过程中的不良泡沫问题提供理论指导。更多还原

【Abstract】 During the infant formula reconstitution,a large amount of foam will cause symptoms such as flatulence and spitting up after the baby inhales air.Therefore,the foaming problem of infant formula needs to be solved.In this study,demineralized whey powder(D70,D90),whey protein concentrate(WPC),and skimmed milk powder(SMP) from five manufacturers,a total of 20 commercial protein ingredients were selected to compare their foaming properties and physicochemical properties.SMP showed a highest foaming capacity(FC) and foam stability(FS),followed by D70,D90,and WPC.Significant differences(P <0.05) in foaming properties were found among the samples from different manufacturers.Although the protein profiles were similar based on reducing SDS-PAGE,the aggregates varied based on no-reducing SDS-PAGE,probably resulting in the different foaming properties.Particle size,zeta potential,and solubility of the protein products were assessed.The protein structure was evaluated by circular dichroism,surface hydrophobicity,and free sulfhydryl.Pearson’s correlation analysis demonstrated that FC and FS were positively correlated with zeta potential(0.55 and 0.51),β-turn(0.53 and0.73),and random coil(0.55/0.74),whereas negatively correlated with particle size(-0.45 and-0.53),β-strand(-0.56/-0.71),free sulfhydryl(-0.56/-0.63),and fat content(-0.50/-0.49).The results of this study could provide a theoretical guidance for improving formation of foam of infant formula products during reconstitution.更多还原