Composition Analysis and Emulsification Property Evaluation of Butter Serum
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摘要: 黄油乳清（BS）是生产无水黄油时产生的副产物。由于富含乳脂肪球膜等组分，黄油乳清被认为是富集球膜组分的良好原料。然而，目前的研究集中于黄油乳清的基础组分构成，对脂肪球膜源组分的构成及应用特性的研究尚未明确，限制了黄油乳清的应用。通过离心搅打等方式从牛乳黄油中分离出黄油乳清，以原料乳和酪乳为对照，分析了黄油乳清的基本组分和脂肪球膜源组分构成。结果表明，与原料乳、酪乳相比，黄油乳清的蛋白质、脂肪质量分数显著增加，总钙含量显著降低，乳糖质量分数、含水率、pH值等无显著性差异（P>0.05）;黄油乳清中含脂肪球膜磷脂56种，包括磷脂酰胆碱（Phosphatidylcholine, PC）20种、磷脂酰乙醇胺（Phosphatidylethanolamine, PE） 10种、磷脂酰丝氨酸（Phosphatidylserine, PS）7种、磷脂酰肌醇（Phosphatidylinositol, PI）6种、鞘磷脂（Sphingomyelin, SM）13种，其中鞘磷脂含量约为酪乳的3倍，质量浓度达到0.352 mg/mL;黄油乳清含脂肪球膜蛋白4种，其中丰度最大的为高碘酸希夫糖蛋白6/7,球膜蛋白占总蛋白的23.32%,是酪乳的1.1倍；对脱脂乳、酪乳和不同浓度黄油乳清乳化特性进行比较，研究结果显示，黄油乳清乳化性显著优于同浓度酪乳（P<0.05）;在添加量3%时，黄油乳清乳化活性指数和乳化稳定性指数达到最大，分别为2.682 m2/g和91.1%。综上，黄油乳清中含丰富的脂肪球膜源组分，同浓度下，黄油乳清乳化特性优于酪乳，具有较高的应用潜力。Abstract: Butter serum（BS） is a byproduct of anhydrous butter production and a natural milk byproduct. There are two main sources: one was the water phase obtained by melting and centrifugation, and the other was using 75% dilute cream to convert the phase to obtain butter serums. There were few studies on the components and their functional characteristics of butter serums at home and abroad, which limited the reuse value of butter serums. The component composition and application characteristics of butter serums were analyzed in this experiment. By centrifugation and other methods the cow butter serums was successfully isolated, and the basic and fat bulb membrane source components of butter serums were analyzed by using raw milk and buttermilk as controls. The results showed that the protein and fat contents of butter serums were increased significantly, and the total calcium content was decreased significantly, without lactose, moisture and pH value（P＞0.05）. Using liquid phase mass spectrometer, butter serums contained 56 kinds of fat globular membrane phospholipids, of which sphingomyelin content reached 0.352 mg/mL; the fat globular membrane protein of butter serums accounted for 23.32% of the total protein. The effects of butter serum and buttermilk on emulsion emulsification were compared. The results showed that the emulsification of butter serum was significantly better than that of buttermilk（P＜0.05）. The emulsifying activity and stability of butter serum reached the maximum at 3% concentration, which were 2.682 m~2/g and 91.1%, respectively. In conclusion, butter serum contained abundant fat globule membrane source components, and the emulsification property of butter serum was better than that of buttermilk at the same concentration, which had higher application potential.
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