报告题目：Milk Proteins and Air: Friends or Foes?

主  讲 人：Prof. Thom Huppertz   Wageningen University

报告时间：8 March 2023, Wed. 1:30 - 2:30 pm

报告地点：教学楼A124

线上Zoom 会议

https://us06web.zoom.us/j/89594381649?pwd=bi9sWlpGYi9NWjFmMjZ6bVJTU2pndz09

Meeting ID: 895 9438 1649

Passcode: 469182

报告人简介：

Thom Huppertz 教授获得Wageningen大学的理学硕士学位和Cork大学的博士学位。研究包括乳制品科学与技术领域的学术和工业研究，涉及多个方面。从产品到工艺及其相互作用，从牛奶的生物合成到人体对牛奶成分的消化，从产品和工艺优化到牛奶和乳制品在可持续食品系统中的作用。目前任Wageningen大学乳业科学与技术教授、Friesland Campina首席科学家、Victoria大学特聘客座教授、乳业生物技术国家重点实验室客座教授和国际乳业杂志（International Dairy Journal）主编。

报告摘要：

When we think about the combination of milk proteins and air, we often think immediately about milk foams on cappuccino or ice cream, or perhaps the eyes in an Emmental cheese. All of these are typically desirable features. However, milk protein-stabilized foams may also be undesirable, for instance during separation of milk and reconstitution of powders, as well as during the drying of powders, where excessive air inclusion and vacuole formation is undesirable. Particularly the caseins play a key role in the interactions with air and the stabilization of the air-water interface and their state of association (i.e., micellar or non-micellar) is crucial for the balance between rapid stabilization of air-water interfaces and is governed by intermolecular interactions and the interaction with micellar calcium phosphate are critical for providing the right balance between micellar and non- micellar to control foaming properties. Competition at air-water interfaces between the milk proteins and low molecular weight components, such as partial glycerides or fatty acids is also a critical factor

当我们想到牛奶蛋白质和空气的结合时，我们通常会立即想到卡布奇诺或冰淇淋上的奶泡，所有这些都是典型的理想特征。然而，牛奶蛋白稳定的泡沫也可能是不受欢迎的，例如在牛奶分离和奶粉重构过程中，以及在干燥粉末过程中，过量的空气混入和真空形成是不受欢迎的。特别是酪蛋白在与空气的相互作用中起着关键作用，空气-水界面的稳定和缔合状态（即胶束或非胶束）对于空气-水界面的平衡之间的快速稳定至关重要，并且是受分子间相互作用和与胶束磷酸钙相互作用的控制，这也对于提供胶束和非胶束之间的正确平衡以控制发泡性能至关重要。在消费者的感官体验中，牛奶蛋白质和低分子量成分（例如偏甘油酯或脂肪酸）之间的空气-水界面竞争是一个非常关键的因素。

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