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基于大豆蛋白分离物和乳清蛋白分离物的双蛋白乳液系统的稳定性和消化特性

Ting-Ting Gao^1,2, Jing-Xue Liu^1,2, Xin Gao²

¹College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.

Foods (Basel, Switzerland)

|June 10, 2023

概括

将乳清蛋白分离物 (WPI) 添加到大豆蛋白分离物 (SPI) 乳液中,可以提高稳定性和抗氧化特性. 此外,WPI还可以在消化过程中增强脂肪酸的释放,从而提高营养价值.

科学领域:

食品科学食品科学食品科学
蛋白质化学蛋白质化学
乳液技术乳液技术

背景情况:

基于蛋白质的乳液在食品系统中至关重要.
了解不同蛋白质分离物之间的相互作用是优化乳液特性的关键.
大豆蛋白分离物 (SPI) 和乳清蛋白分离物 (WPI) 广泛使用,但它们的联合作用需要进一步研究.

研究的目的:

调查SPI和WPI的不同比例对双蛋白乳液稳定性和消化的影响.
评估WPI含量对乳液特性的影响,包括颗粒大小,粘度和活性.
评估这些双蛋白系统的营养影响和氧化稳定性.

主要方法:

制备具有不同SPI:WPI比率的双蛋白乳液.
乳液性质的表征:颗粒大小,粘度,乳液活性和稳定性.
在体外模拟消化以评估滴滴行为和自由脂肪酸释放.
加速氧化实验,以评估抗氧化能力.

主要成果:

增加的WPI含量导致粒子大小和粘度下降,归因于表面电荷.
在SPI:WPI比率为3: 7和5: 5时,乳液活性最高.
乳液稳定性随着WPI含量增加而增加,这可能是由于界面吸附层较厚.
消化导致粒子大小增加,原因是弱化的静电排斥.
WPI加速了自由脂肪酸的释放,并增强了抗氧化特性.

结论:

WPI显著影响SPI-WPI双蛋白乳液的物理化学特性,可消化性和稳定性.
SPI与WPI的比率对于优化乳液活性和稳定性至关重要.
加入WPI可提高这些乳液的营养价值和氧化稳定性,为改善食品产品开发提供了潜力.

关键词:

消化性质消化性质双蛋白乳液是一种双蛋白乳液.大豆蛋白质分离物稳定的稳定性稳定的稳定性乳清蛋白分离剂乳清蛋白分离剂

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