食品科学2018，Vol.39Issue(12)：20-25,6.DOI:10.7506/spkx1002-6630-201812004
乳铁蛋白-乳清分离蛋白乳状液微聚集体构建与酶交联对其流变学特性的影响
Influence of Heteroaggregation and Enzymatic Cross-Linking on Rheological Properties of Lactoferrin and Whey Protein Isolate Emulsions
摘要
Abstract
The heteroaggregation and transglutaminase-induced aggregation of whey protein isolate (WPI) and lactoferrin (LF) emulsions were investigated in order to improve the rheological properties of the system. WPI and LF emulsions were prepared by microfluidization and the heteroaggregation of emulsion droplets occurred when they were mixed together. After addition of transglutaminase, aggregates were formed by cross-linking, which led to a specific three-dimensional network structure. The mixed 50% LF-50% WPI emulsions showed the greatest degree of aggregation and highest physical stability. Compared with the single WPI and LF emulsions, heteroaggregation enhanced the rheological properties of 50% LF-50% WPI aggregates to 3.72 and 2.2 times, respectively. Notably, the viscosity was increased to 11.4 times through transglutaminase cross-linking. Therefore, it was of great value to improve the rheological properties of food systems by combing heteroaggregation and enzymatic cross-linking. The results of this study will lay a theoretical foundation for developing food lipid substitutes.关键词
乳状液/异型聚集/乳清分离蛋白/乳铁蛋白/转谷氨酰胺酶/流变特性Key words
emulsions/heteroaggregation/whey protein isolate (WPI)/lactoferrin (LF)/transglutaminase/rheological properties分类
轻工纺织引用本文复制引用
李昕,王旭,刘佳炜,李钰,许朵霞,曹雁平..乳铁蛋白-乳清分离蛋白乳状液微聚集体构建与酶交联对其流变学特性的影响[J].食品科学,2018,39(12):20-25,6.基金项目
国家自然科学基金青年科学基金项目(31501486) （31501486）
北京市自然科学基金三元联合资助项目(S150003) （S150003）
北京市科技计划课题项目(Z171100001317004) （Z171100001317004）
"十三五"国家重点研发计划重点专项(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）
