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pH对加热乳清蛋白-乳清蛋白复合物的乳化特性的影响

Yeyang Wang¹, Bongkosh Vardhanabhuti¹

¹Division of Food, Nutrition, and Exercise Sciences, University of Missouri, Columbia, MO 65211, USA.

Foods (Basel, Switzerland)

|July 27, 2024

概括

乳清蛋白分离物 (WPI) 和在近中性pH值形成的乳清蛋白复合物显示出与单独WPI相比,乳液稳定性得到改善,液滴大小更小. 这些发现增强了对清洁标签食品的WPI应用.

科学领域:

食品科学与技术食品科学与技术
蛋白质和多糖的相互作用
乳液科学是一种乳液科学.

背景情况:

蛋白质多糖相互作用可以增强功能性质.
研究通常集中在pH<同电点 (pI) 的复杂同类动物上.
在pH > pI的相互作用,特别是加热的相互作用,研究较少.

研究的目的:

调查加热乳清蛋白分离物 (WPI) 和pectin复合物的乳化特性.
在近中性pH (pH > pI) 的情况下探索复杂的形成.
评估加热对WPI-pectin相互作用对乳液稳定性的影响.

主要方法:

乳清蛋白分离物 (WPI) 和乳清蛋白混合物在pH值6.0,6.5或7.0时加热.
复合物 (Cpxs) 是通过在85°C加热30分钟而形成的.
创建了乳液,其特点是液滴大小,泽塔潜力,质性和奶油稳定性.

主要成果:

复合物 (Cpxs) 形成了比单独加热WPI更稳定的乳液,滴量更小,负电荷更高.
在pH 7.0下形成的Cpx稳定乳液表现出最高的稳定性.
增加的点氨酸度减少了滴滴大小和增加负电荷,在pH值7.0的0.60重%点氨酸下具有最佳稳定性.

结论:

在近中性pH值形成的加热WPI-pectin复合物改善了乳液特性.
这些复合物为食品应用提供了增强的稳定性和功能.
这项研究支持WPI在更广泛的清洁标签食品中使用.

关键词:

乳化特性乳化特性乳液乳液是一种乳液.乳清素 (pectin) 是一种乳清素.蛋白质多糖化合物复合物乳清蛋白是一种乳清蛋白质.

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