通过电静电复合与特雷梅拉多糖的乳清蛋白分离物的结构修饰及其对pH4.5的乳液稳定性的影响
Yongqin Ma1, Huixue Sun1, Shanshan Zhang1
1School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China.
International journal of biological macromolecules
|January 15, 2025
概括
特雷梅拉多糖 (TPs) 在酸性pH下增强乳清蛋白分离物 (WPI) 乳液稳定性. 添加TP可以改善乳液结构和功能,创造稳定的食品成分.
科学领域:
- 食品科学 食品科学 食品科学
- 生物聚合物的化学化学
- 体科学 体科学 体科学
背景情况:
- 乳液在食品系统中对于封装活性化合物至关重要.
- 保持乳液稳定性,特别是在不同的条件下,是一个重大挑战.
- 乳清蛋白分离物 (WPI) 是一种常见的食品成分,但其功能在酸性环境中可能受到限制.
研究的目的:
- 调查特雷梅拉多糖 (TPs) 度对乳清蛋白分离物 (WPI) 结构的影响.
- 评估TPs对基于WPI的乳液在pH4.5.5的稳定性的影响.
- 探索TP作为酸性食品系统中WPI乳液的天然稳定剂的潜力.
主要方法:
- 在不同度 (0-0.75%) 中将WPI和TP结合在一起,形成WPI-TPs复合体 (WTS).
- 分析了乳液性质,包括乳液化活性指数,乳液稳定性指数,颗粒大小和形稳定性指数 (TSI).
- 评估了WPI的结构变化,例如β-sheet含量和性-性平衡.
- 评估了各种稳定性参数,如粘性弹性,热性,冷解和再乳化能力.
主要成果:
- 通过暴露水群和增加pH4.5.5的β片含量,TP改善了WPI结构.
- WPI-TPs复合物 (WTS) 显示出增强的乳化性能,具有较高的乳化活性和稳定性指数.
- 与仅使用WPI的乳液相比,WTS乳液的颗粒大小较小,STI值较低,粘性弹性和热稳定性优越.
- 最佳TP度 (高于0.375%) 导致STI值低于1,表明完全的乳液稳定性.
结论:
- 通过静电相互作用,TP有效地稳定了WPI乳液在它们的同电点 (pH4.5) 附近.
- 在酸性食品应用中,WPI-TPs系统提供了一个有前途的策略来增强WPI的功能.
- 这种方法提供了一种可靠的方法,用于在酸性条件下使用天然成分制造稳定的乳液.
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