食品科学2018，Vol.39Issue(6)：20-25,6.DOI:10.7506/spkx1002-6630-201806004
β-乳球蛋白纤维化过程中的界面及乳化性质
Changes in Interfacial and Emulsifying Properties of β-Lactoglobulin Protein during Its Fibrillation
摘要
Abstract
When heated under acidic conditions,protein is self-assembled into fibrils.In this paper,the formation of β-lactoglobulin protein fibrils was characterized by fluorescence spectroscopy and transmission electron microscopy (TEM).Interfacial adsorption and interfacial viscoelasticity of the samples at different fibrillation stages were analyzed with an interfacial rheometer,and then their emulsifying behaviors were studied.Different interfacial and emulsifying properties of the dispersions from different fibrillation stages were observed.The interfacial adsorption ability and the viscoelasticity of the dispersions were increased as fibrillation progressed.Stable emulsions with average droplet size (D[3,2]) ranging from 8.5 to 10.5 μm could be formed from the fibrillation products at different stages,and the emulsifying capacity of the dispersions were shown to be increased with increasing degree of fibrillation.However,excessive fibrillation had a negative effect on the storage stability of the emulsions.关键词
β-乳球蛋白/纳米纤维/界面性质/乳化性Key words
β-lactoglobulin/nanofibril/interfacial property/emulsifying property分类
轻工纺织引用本文复制引用
黄颖,高志明,吴彬娴,林展拓,赵俊俊,方亚鹏..β-乳球蛋白纤维化过程中的界面及乳化性质[J].食品科学,2018,39(6):20-25,6.基金项目
国家自然科学基金青年科学基金项目(31501430) （31501430）
