部分用水解米蛋白替代乳清蛋白制造乳液:物理化学性质,稳定性和消化行为
Wen Wang1, Yaxuan Liu1, Meijun Liu1
1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Colloids and surfaces. B, Biointerfaces
|July 1, 2025
概括
将乳清蛋白缩物 (WPC) 与水解米蛋白 (RPH) 混合,会影响乳液的特性. 一个75:25的WPC:RPH混合物提供了最好的稳定性对脂质氧化和增强脂肪酸释放.
科学领域:
- 食品科学与技术 食品科学与技术
- 蛋白质化学 蛋白质化学
- 乳液科学是一种乳液科学.
背景情况:
- 部分用植物蛋白替代乳清蛋白在新产品开发中越来越受欢迎.
- 了解混合蛋白稳定剂的影响对于优化基于乳液的食品系统至关重要.
研究的目的:
- 研究乳清蛋白缩物 (WPC) 和水解米蛋白 (RPH) 的不同混合物稳定化乳液的物理化学性质,稳定性和消化特性.
- 为了确定最佳的混合比,以提高乳液性能和稳定性.
主要方法:
- 米蛋白水解盐 (RPH) 是通过素水解生成的.
- 乳液是用WPC和RPH在100:0到0:100的质量比率中配制的.
- 分析了物理化学性质 (粒子大小,表面电荷,表面水性,二次结构).
- 在不同的pH值和离子强度下评估了乳液稳定性.
- 评估了脂质氧化和脂肪酸释放.
主要成果:
- 增加RPH含量减少了粒子大小,增加了表面电荷,降低了表面水性,并改变了二次结构.
- 乳液显示颗粒大小<325nm,分布狭窄,表面电荷高.
- 在压力条件下的较高RPH比率下,物理稳定性下降.
- 75%的WPC:25%的RPH混合物表现出对脂质氧化的最大稳定性.
- 与单个蛋白质相比,RPH的结合提高了脂肪酸释放率.
结论:
- 混合WPC-RPH系统为乳液稳定提供可调的物理化学特性.
- 75%的WPC:25%的RPH混合物呈现了一个有希望的配方,用于增强氧化稳定性和控制消化.
- 这些发现为在乳液技术中使用混合动物和植物蛋白提供了理论基础.
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