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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12mmol·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12mmol·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。
The effects of calcium ion on the micellar structure of casein were investigated by dynamic light scattering, fluorescence spectroscopy and high performance liquid chromatography-ultraviolet spectrometry. The exogenous ANS fluorescence intensity and turbidity of casein micelles increased with the increase of exogenous calcium ion concentration from 0 to 12 mmol·L-1, but the average volume diameter and micellar polydispersity index It is always falling. Meanwhile, the exogenous ANS fluorescence intensity and turbidity of the casein micelles decreased all the time when the concentration of exogenously added calcium chelator (citrate) ions increased from 0 to 12 mmol·L-1, but casein The volume average diameter of the micelles, the polydispersity index of the micelles and the stability of the micelles are increased. Thus, calcium ions and citrate give the opposite effect on the structural effects of casein micelles. Studies have confirmed that exogenous calcium ions can effectively regulate the structure of casein micelles, thereby improving its functional properties.