CAJ | 학술논문

综合运用动态光散射光谱、荧光光谱和高效液相-紫外光谱法检测钙离子对酪蛋白胶束结构的影响。外源添加的钙离子的浓度从0增加至12 mmol · L -1的过程中，酪蛋白胶束的外源ANS荧光强度和浊度一直增大，但是其体积平均直径和胶束的多分散指数是一直下降。同时，当外源添加的钙螯合剂（柠檬酸根）离子的浓度从0增加至12 mmol · L -1的过程中，酪蛋白胶束的外源ANS荧光强度和浊度一直减小，但是酪蛋白胶束的体积平均直径、胶束的多分散指数和胶束的稳定性是增大的。因此，在对酪蛋白胶束的结构影响方面，钙离子和柠檬酸根离起到了相反的作用。研究证实，外源钙离子可以有效地调节酪蛋白胶束的结构，进而改善其功能特性。
종합운용동태광산사광보、형광광보화고효액상-자외광보법검측개리자대락단백효속결구적영향。외원첨가적개리자적농도종0증가지12 mmol · L -1적과정중，락단백효속적외원ANS형광강도화탁도일직증대，단시기체적평균직경화효속적다분산지수시일직하강。동시，당외원첨가적개오합제（저몽산근）리자적농도종0증가지12 mmol · L -1적과정중，락단백효속적외원ANS형광강도화탁도일직감소，단시락단백효속적체적평균직경、효속적다분산지수화효속적은정성시증대적。인차，재대락단백효속적결구영향방면，개리자화저몽산근리기도료상반적작용。연구증실，외원개리자가이유효지조절락단백효속적결구，진이개선기공능특성。
The effects of calcium ion on the structural properties of casein micelles in the course of heat treat-ment were synthetically examined by non-structure-invasive spectrometry .The hydrophobicity ,reflected by extrinsic fluorescence (ANS fluorescence) ,was positively correlated with the concentration of the calcium ion , within the range of 0 to 12 mmol · L -1 .Meanwhile ,the turbidity and stability of casein micelles also increased with the growth of calcium concentrations .However ,opposite results were observed for hydrodynamic diame-ter and polydispersity index .Compared with the calcium ion ,the calcium-chelator (citrate) has an opposite effect on the structural characteristics of casein micelles .Within the calcium concentrations range of 0 to 12 mmol · L -1 ,the hydrophobicity ,stability and turbidity were negatively correlated with the concentration of the calcium ion ,nevertheless ,opposite results were observed for hydrodynamic diameter and polydispersity in-dex .All the results indicate that the calcium ion could be used to modify the structures of casein micelles dur-ing heat heatment .