Related Experiment Video
Updated: Sep 16, 2026
Elucidating β-1,3-Glucanase and Peroxidase Physicochemical Properties of Wheat Cell Wall Defense Mechanism Against Diuraphis noxia Infestation
Published on: July 26, 2024
Insight into functionality and bioactive properties of whey protein/beta-glucan complex discrepancy during different
Heyang Xu1, Zhishen Mu2, Han Wang1
1Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Abstract:
This study aimed to elucidate the differences in functional and bioactive properties of whey protein isolate(WPI)-oat beta-glucan(OBG) mixed system during pH-induced phase transition. Four representative phase regions were identified, including co-soluble region at pH 2.0 (CSRpH2.0), soluble complex region at pH5.5 (SCRpH5.5), and insoluble complex region at pH 4.5 (ISRpH4.5) and co-soluble region at pH 7.0 (CSRpH7.0). The WPI-OBG mixture (WG) in CSRpH2.0 had the highest content of irregular secondary structures compared to the other phase regions. WG in SCRpH5.5 possessed higher foaming and emulsifying properties than that in ISRpH4.5. Compared with other phase regions, WG in CSRpH2.0 exhibited superior in vitro bioactivity. The principal component analysis showed WG in CSRpH2.0 had the highest comprehensive scores compared with those in other phase regions. The elucidation of differences in functionality and bioactive properties among protein-polysaccharide complexes from different phase regions provide a key theoretical basis for their targeted application in food industry.
