食品工业科技2017，Vol.38Issue(19)：21-26,30,7.DOI:10.13386/j.issn1002-0306.2017.19.004
预热处理对乳清分离蛋白水包油乳状液特性和物理稳定性的影响
Influence of heat pretreatment on the characteristics and physical stability of whey protein isolate-stabilized rapeseed oil-in-water emulsions
摘要
Abstract
The effect of thermal pretreatment (90 ℃,5 min) on the properties and physical stability of rapeseed oil-in-water emulsion of prepared by using whey protein isolate as stabilizer were investigated.The changes trend of ζ-potential,particle size,flocculation index,creaming index,rheological property and the partition coefficient of protein in the emulsion during storage were measured.The results showed that the heat pretreatment whey protein isolate could significantly reduce the physical stability of the emulsion during storage (0～14 days)compared with the natural whey protein isolate (p ＜ 0.05),and the specific performance of lower ζ-potential (p ＜ 0.05),and higher particle size,flocculation index,creaming index and viscosity (p ＜ 0.05).At the same time,the denaturation and aggregation of whey protein isolate caused by preheating treatment could significantly increase the distribution of the protein on the surface of the emulsion membrane (p ＜ 0.05),thus confirming the physical stability of the emulsions.The results indicated that the thermal pretreatment significantly reduced the physical stability of the whole emulsion during storage and laid a theoretical foundation for the rational application of whey protein isolate in the emulsion.关键词
乳清分离蛋白/预热处理/水包油型乳状液/物理稳定性/分配系数Key words
whey protein isolate/heat pretreatment/oil-in-water emulsion/physical stability/percentage of adsorbed proteins分类
轻工纺织引用本文复制引用
王超,蔡浚泽,刘骞,曹传爱,孔保华,夏秀芳..预热处理对乳清分离蛋白水包油乳状液特性和物理稳定性的影响[J].食品工业科技,2017,38(19):21-26,30,7.基金项目
国家自然科学基金项目(31671788) （31671788）
东北农业大学“学术骨干”项目(16XG18). （16XG18）
