| 乳清分离蛋白聚集体乳化性能及其Pickering乳液稳定性 |
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| 引用本文： | 刘佩,陈澄,秦新光,张海枝,胡中泽,吴琼,姚人勇,王学东,刘刚. 乳清分离蛋白聚集体乳化性能及其Pickering乳液稳定性[J]. 食品科学, 2021, 42(12): 24-30. DOI: 10.7506/spkx1002-6630-20200610-144 |
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| 作者姓名： | 刘佩 陈澄 秦新光 张海枝 胡中泽 吴琼 姚人勇 王学东 刘刚 |
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| 作者单位： | （1.武汉轻工大学食品科学与工程学院,湖北 武汉 430023;2.纽迪希亚制药（无锡）有限公司,江苏 无锡 214000;3.中粮米业（岳阳）有限公司,湖南 岳阳 414100;4.武汉轻工大学 湖北省农产品加工与转化重点实验室,湖北 武汉 430023） |
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| 基金项目： | 国家自然科学基金面上项目（31771925） |
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| 摘 要： | 以乳清分离蛋白(whey protein isolate,WPI)为原料,分别在pH2.0和pH7.0条件下,85℃加热12h制备2种不同形态的蛋白质聚集体,研究2种聚集体微观形貌的特征以及不同pH值和盐离子浓度下的乳化性能;采用透射电镜、动态光散射、光学显微镜等技术手段,探究WPI与2种聚集体稳定的Pickering...
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| 关 键 词： | 乳清分离蛋白 聚集体 乳化性能 稳定性 |
Emulsifying Properties of Different Kinds of Aggregates from Whey Protein Isolate and Stability of Pickering Emulsions Stabilized with Them |
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| LIU Pei,CHEN Cheng,QIN Xinguang,ZHANG Haizhi,HU Zhongze,WU Qiong,YAO Renyong,WANG Xuedong,LIU Gang. Emulsifying Properties of Different Kinds of Aggregates from Whey Protein Isolate and Stability of Pickering Emulsions Stabilized with Them[J]. Food Science, 2021, 42(12): 24-30. DOI: 10.7506/spkx1002-6630-20200610-144 |
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| Authors: | LIU Pei CHEN Cheng QIN Xinguang ZHANG Haizhi HU Zhongze WU Qiong YAO Renyong WANG Xuedong LIU Gang |
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| Affiliation: | (1. Collage of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Nutricia Pharmaceutical (Wuxi) Co. Ltd., Wuxi 214000, China; 3. COFCO Rice Industry (Yueyang) Co. Ltd., Yueyang 414100, China; 4. Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China) |
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| Abstract: | In this study, whey protein isolate (WPI) was heated at 85 ℃ for 12 h under different pH conditions (pH 2.0 and 7.0) to prepare two different forms of protein aggregates, and the morphological characteristics and emulsifying properties at different pH and salt concentrations of the aggregates were evaluated. The microstructure, salt stability and thermal stability of Pickering emulsions stabilized with WPI and the two aggregates were comparatively investigated by transmission electron microscopy (TEM), dynamic light scattering (DLS) and optical microscopy. The results showed that fibrous and spherical aggregates were obtained at pH 2.0 and 7.0, respectively. The isoelectric points (IP) of the two aggregates shifted away from that of WPI, and the emulsifying activity increased at all pHs and salt concentrations tested compared with WPI. Moreover, the Pickering emulsion stabilized by the aggregates had better stability to severe environments. Notably, the spherical aggregates had better thermal stability. This study provides a basis for the application of Pickering emulsions stabilized WPI aggregates in milk beverages. |
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| Keywords: | whey protein isolation aggregation emulsifying properties stability, |
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