淀粉-乳清蛋白复合条件对体系润滑特性的影响

探索浓缩乳清蛋白（whey protein concentrate,WPC）是否参与淀粉糊化过程及复合质量分数对淀粉-WPC复合体系润滑特性的影响，选取聚二甲基硅氧烷作为摩擦副，模拟口腔加工条件对淀粉-WPC复合体系的润滑特性进行研究。结果显示：在口腔加工的0～60 s时间范围，WPC参与和未参与淀粉糊化，2种复合方式得到复合体系的润滑性能存在显著差异（P<0.05），且在不同植物源淀粉间存在显著差异（P<0.05）；在WPC复合质量分数1%～7%范围内，WPC的复合显著提升了原淀粉凝胶体系的润滑特性，且WPC质量分数对复合体系润滑特性提升呈非线性关系具有正显著影响（P<0.05）。该研究为提升淀粉蛋白质基质食品的质地口感提供理论参考。

Lubricating Properties of a Mixed System of Starch and Whey Protein

The goal of this study was to investigate the effect of whether or not whey protein concentrate (WPC) is involved in starch gelatinization and WPC concentration on the lubricating properties of a starch-WPC mixed system as evaluated using polydimethylsiloxane as the friction pair under simulated oral conditions. The results showed that during the first 60 seconds of oral processing, the lubricating properties of starch-WPC mixed systems significantly varied depending on whether or not WPC was involved in starch gelatinization and on the species of starchy plants used (P < 0.05). Addition of 1%–7% of WPC significantly improved the lubricating properties of starch gels in a nonlinear manner (P < 0.05). The results of this study provide a theoretical basis for improving the texture and taste of starch-protein based foods.