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热处理对乳铁蛋白-β-胡萝卜素/大豆多糖-DHA乳状液微流变特性的影响

李昕 王旭 李玮克 许朵霞 曹雁平

食品工业科技2017,Vol.38Issue(18):1-7,7.
食品工业科技2017,Vol.38Issue(18):1-7,7.DOI:10.13386/j.issn1002-0306.2017.18.001

热处理对乳铁蛋白-β-胡萝卜素/大豆多糖-DHA乳状液微流变特性的影响

Effect of heat treatment on the microrheological properties of lactoferrin-β-carotene/soybean polysaccharide-DHA emulsion

李昕 1王旭 1李玮克 1许朵霞 1曹雁平1

作者信息

  • 1. 北京食品营养与人类健康高精尖创新中心,北京工商大学食品学院,北京市食品添加剂工程技术研究中心,食品添加剂与配料北京高校工程研究中心,北京市食品风味化学重点实验室,食品质量与安全北京实验室,北京100048
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摘要

Abstract

The rheological properties of protein emulsion system was easy to be changed when it was heated,thus affecting its quality.In order to improve the heat resistance of the emulsion,a new multi-functional emulsion microaggregate was constructed based on the heteroaggregation effect of emulsion.Soybean polysaccharide (SSPS) and lactoferrin (LF) as emulsifier,DHA and β-carotene as functional components were prepared to SSPS-DHA emulsion and LF-β-carotene emulsion.Then,heteroaggregation forming emulsions of different micro-clusters occurred in different proportions.The effects of 25 ~ 80 ℃ programmed heating 30 min(heating process) and 80 ℃ heating 30 min(simulated pasteurization) on the physical stability and rheological properties of the emulsion were investigated.The results showed that the single LF-β-carotene emulsion was completely denatured and exhibited solid after heating.The rheological properties of the SSPS-DHA/LF-β-carotene emulsion micro-aggregates were significantly improved under heating condition,the fluidity and viscoelastic of the 90 wt% LF-β-carotene-10 wt% SSPS-DHA emulsion micro-aggregates showed fluid characteristics.Therefore,the addition of SSPS-DHA emulsion significantly improved the thermal denaturation and thermal coagulation characteristics of the protein emulsion,thus ensuring that the heat treatment of pasteurization did not change the texture of the functional compound emulsion.

关键词

乳铁蛋白(LF)/大豆多糖(SSPS)/β-胡萝卜素/DHA/乳状液/热处理/微流变

Key words

lactoferrin (LF)/soybean polysaccharide (SSPS)/β-carotene/DHA/emulsions/thermal treatment/microrheological

分类

轻工纺织

引用本文复制引用

李昕,王旭,李玮克,许朵霞,曹雁平..热处理对乳铁蛋白-β-胡萝卜素/大豆多糖-DHA乳状液微流变特性的影响[J].食品工业科技,2017,38(18):1-7,7.

基金项目

北京市自然科学基金三元联合资助项目(1550003) (1550003)

国家自然科学基金项目(31501486) (31501486)

十三五国家科技计划项目申报中心重点研发计划(2016YFD0400802) (2016YFD0400802)

北京市优秀人才培养资助项目(2014000020124G032) (2014000020124G032)

北京市属高等学校创新团队建设与教师职业发展计划项目(IDHT20130506). (IDHT20130506)

食品工业科技

OA北大核心CSCDCSTPCD

1002-0306

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