熱和酵素處理對市售乳清濃縮蛋白功能特性分析

Effects of Heat and Enzyme Treatments on Functional Properties of Commercial Whey Protein Concentrate

邵貽沅(Yi-Yuan Shao) ； 高毓茹(Yu-Ju Kao)

《臺灣農業化學與食品科學》 47卷5期 (2009/10) Pp. 228-237

https://doi.org/10.6578/TJACFS.2009.026

摘要

本研究以市售乳清濃縮蛋白為研究對象，探討乳清蛋白濃度(5、10%)、攪打時間（10、20、30分鐘）、熱處理（55、85℃/10、20、30分鐘）和酵素處理（木瓜酵素、鳳梨酵素／1、2、3小時）對其熱焓值、黏度、表面張力、表面疏水性、溶解度(pH 3-8)與泡沫性質之影響。結果顯示此商用乳清濃縮蛋白己幾乎完全變性。經熱處理與酵素處理的乳清蛋白液之黏度和表面張力與未處理樣品相似，但表面就水性高者，其起泡能力較大。高溫處理(85℃)會降低其溶液表面疏水性和溶解度。提高濃度至10%時，可改善乳清蛋白的起泡性(20-90%)。攪打時間20分鐘之起泡能力優於攪打10和30分鐘。於55℃加熱10分鐘可改善乳清蛋白的起泡能力30%，而85℃加熱會降低起泡能力15-20%。以木瓜酵素酵素處理對乳清濃縮蛋白的泡沫性質改善效果較熱處理好，而鳳梨酵素處理無改善效果。

關鍵字

乳清濃縮蛋白 ； 熱處理 ； 酵素水解 ； 泡沫性質 ； 功能特性

並列摘要

Commercial whey protein concentrate (WPC) was used to examine effects of WPC concentration (5, 10%), whipping time (10, 20, 30 mm), heat treatment (55, 85℃/10, 20, 30 min) and enzyme treatment (Papain, Bromelain /1, 2, 3 h) on heat enthalpy, viscosity, surface tension, surface hydrophobicity, solubility at pH 3-8, and foaming properties. The results showed that commercial WPC was almost denatured. Heat and enzyme treated products had the similar viscosity and surface tension to those of untreated WPC. Treated samples with higher surface hydrophobicity would have greater foam capacity. Treatment with 85°C decreased surface hydrophobicity and solubility. Higher concentration of WPC, optimum whipping time (i.e. 20 min), and heat treatment at 55℃/10 min could improve foam capacity. Papain-treated hydrolysates had the better foam capacity and stability than heat-treated samples. Bromelain had no improvement on foam properties.

並列關鍵字

Whey protein concentrate ； Heat treatment ； Enzyme treatment ； Foam property ； Functional property