膜滤工艺中添加Fe2+及在不同干燥工艺条件下对牛乳胶束酪蛋白的结构及功能性质的影响OACSTPCD

The micellar casein was prepared by membrane filtration with different concentrations of Fe2+water detergent from defatted fresh bovine milk,and the micellar casein concentrate powder was dried by freeze-drying and spray-drying,and the changes in related properties such as sample structure,oil absorption,solubility,emulsification,turbidity,and thermal stability were analyzed.The findings revealed that different drying processes and Fe2+addition had a significant impact on the secondary structure of casein micelles while hav-ing little effect on solubility.Under the spray-dry process,the addition of Fe2+to micellar casein increased its thermal stability and turbid-ity,improved emulsification and emulsion stability,and enhanced oil absorption.The addition of Fe2+increased the thermal stability and turbidity of micellar casein during the freeze-drying process,but its oil absorption capacity decreased and emulsification activity improved,with the addition of 0.1 mg/L Fe2+providing the best emulsification activity.The outcomes of this study can be used to guide the develop-ment of micellar casein food products.