κ-, ι-,和 λ-carrageenan Maillard结合增强了在超高温处理过程中乳清蛋白分离物的稳定性
Eun Hye Cho1, Hye-Jung See2, Hyoung Su Park2
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, the Republic of Korea.
Food chemistry
|February 3, 2026
概括
乳清蛋白分离物 (WPI) 与卡拉根 (CG) 结合,提高了高蛋白饮料的稳定性. 卡帕-CG提供了UHT稳定性,而IOTA-CG确保了长期存储的稳定性.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物聚合物相互作用
- 蛋白质化学 蛋白质化学
背景情况:
- 乳清蛋白分离物 (WPI) 在加工过程中容易发生不稳定.
- 碳素 (CG) 是一种用于稳定性的合物.
- 梅拉德反应提供了一种蛋白质多糖结合的方法.
研究的目的:
- 为了研究WPI和三种CG类型 (κ-, ι-, λ-CG) 之间的Maillard类型结合.
- 在超高温 (UHT) 处理下增强WPI的热和体稳定性.
- 评估结合对结构性,组成性和状性质的影响.
主要方法:
- 通过湿加热 (70°C,0-12小时) 在不同WPI:CG比率下进行梅拉德结合.
- 结构和组成变化的分析 (氨基酸分析,糖化程度).
- 评估合性质,包括z-潜力,TEM和Turbiscan稳定性指数 (TSI).
主要成果:
- 结合增加了去化温度和糖化程度 (5-25%),增强了耐热性.
- 在UHT处理后,WPI/κ-CG合物表现出最低的度和TSI (<2.0).
- 与 WPI/ι-CG 和 WPI/λ-CG 不同的是,WPI/ι-CG 合物在储存期间保持着环状分散,并保持着最小的聚合,而 WPI/κ-CG 和 WPI/λ-CG 不一样.
结论:
- 卡拉基结合增强了WPI的稳定性,可以抵御热和状应力.
- 在UHT处理过程中, κ-CG提供双模式稳定.
- 在高蛋白饮料的长期储存期间,i-CG确保了卓越的合稳定性.
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