界面组成对乳化颗粒填充乳清蛋白凝胶强度及持水性的影响

考察了p H（3、7）、氯化钠浓度（50、200mmol/L）以及热处理（90℃、30min）对不同乳化剂（乳清分离蛋白、Tween20、Tween20+马铃薯蛋白水解物）制备O/W乳状液分层稳定性的影响。并以凝胶持水性和凝胶强度为指标,考察了p H和氯化钠浓度对上述不同界面组成的乳化颗粒填充乳清蛋白热诱导凝胶性质的影响。结果表明,以乳状液为溶剂制备的凝胶持水性与凝胶强度高于以水为溶剂制备的凝胶。加入一定量的氯化钠有助于乳状液凝胶持水性与凝胶强度的增加。研究表明,p H和盐浓度对乳状液填充凝胶强度均有影响,乳状液性质对乳状液填充凝胶强度和持水性有一定影响。 

Effect of interface composition on gel strength and water holding capacity of emulsion-filled whey protein gels

Effect of different environmental conditions including different p H ( 3, 7) , different concentration of sodium chloride (50, 200mmol/L) and heat treatment (90℃, 30min) on stability of emulsions prepared using different emulsifiers (WPI, Tween20, Tween +potato protein hydrolysate) by gravitational separation methods were investigated. Emulsions prepared using different emulsifier including WPI, Tween20 and Tween +potato protein hydrolysate by high speed homogenization method were used as solvent to prepare protein gels. Heat set emulsion-filled whey protein gels were prepared at the protein concentration of 12% (w/v) at different p H (3, 7) and concentration of Na Cl (50 and 200mmol/L) by heating at 90℃ for 30 min. Results showed that gel strength and water holding capacity of gel prepared using emulsion as solvent were higher than the gel prepared with water. Adding sodium chloride could effectively improve the strength and water holding capacity of the gel. It was shown that environmental conditions including p H and salt had effect on gel strength of emulsion-filled whey protein gels. Moreover, emulsion properties had effect on water holding capacity and gel strength of emulsion-filled whey protein gels.