乳清透粉的水关系
Tsung-Yueh Benjamin Peng1, Didem Sözeri Atik1, Job Ubbink1
1Department of Food Science and Nutrition, University of Minnesota, Minneapolis, Minnesota, USA.
Journal of food science
|January 31, 2026
概括
乳酪透粉 (WPPs) 具有不稳定的无形相,由于低玻璃过渡温度 (Tg) 容易结和色. 增加这个无形阶段的Tg是改善WPP稳定的关键.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 物理化学 物理化学
背景情况:
- 乳清蛋白透粉 (WPPs) 广泛使用,但易发生不稳定性,包括凝结和色.
- 了解WPP的水关系和热特性对于改善其稳定性和保质期至关重要.
- 现有的模型没有完全捕捉到WPP关于水相互作用的复杂结构和行为.
研究的目的:
- 研究商业乳清透粉 (WPPs) 的水关系,结构组织和热特性.
- 开发一个全面的模型,解释WPP粒子内的物理结构和水相互作用.
- 确定导致WPP不稳定的关键因素,并提出稳定战略.
主要方法:
- 微观分析以确定粒子形态.
- 差分扫描热度计 (DSC) 用于确定无形分数和玻璃过渡温度 (Tg).
- 分析WPP的组成和水活动.
主要成果:
- 为WPP粒子提出了一种两相模型,包括晶状乳糖和无形相.
- 无形分数,富含非乳糖成分和残留乳糖,表现出低Tg,对水高度敏感.
- 在不同WPP中观察到无形分数和Tg的显著变化,受成分和加工的影响.
- 即使完全干燥的WPP在环境温度下也会由于低Tg而保持状,这解释了它们的不稳定性.
结论:
- 在WPP中,无形阶段固有的低Tg是其不稳定性的主要原因 (凝结和色).
- 由于无形相的特性,进一步干燥提供了有限的稳定潜力.
- 增加无形分量的Tg是增强乳清透粉末稳定性的最有效策略.
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