食品科学2025，Vol.46Issue(7)：85-91,7.DOI:10.7506/spkx1002-6630-20240809-073
新疆双峰驼乳乳清蛋白的乳化特性
Emulsification Characteristics of Whey Protein from Bactrian Camels in Xinjiang
摘要
Abstract
In this study,we comparatively investigated the emulsifying activity index(EAI)and emulsion stability index(ESI)of camel whey protein(CWP)and bovine whey protein(BWP)at different water/oil phase ratios(8:2,7:3,5:5,3:7,and 2:8).The results showed that with the increase in oil phase volume fraction,the EAI and ESI of both proteins were significantly increased.When oil phase volume fraction was higher than 70%,the emulsions were no longer separated into layers.At the same water/oil phase ratio,the EAI and ESI of Pickering emulsion stabilized with CWP were higher than those with BWP.The Pickering emulsion stabilized by CWP showed smaller droplet size of(722.41±77.91)nm at an oil phase volume fraction of 30%,and the absolute value of the zeta potential was higher than 30 mV((33.58±0.15)mV)at an oil phase volume fraction of 20%.Compared with BWP Pickering emulsion,the ESI of CWP was improved by about 200%.This study showed that CWP could be used as a high-quality emulsifier to stabilize Pickering emulsions and be applied in the development of functional camel milk food products.关键词
驼乳/乳清蛋白/Pickering乳液/乳化活性/乳化稳定性Key words
camel milk/whey protein/Pickering emulsion/emulsifying activity/emulsion stability分类
轻工纺织引用本文复制引用
高胜寒,苗灏,牛晴,刘恩慧,贺蕊琪,霍辰坤,张飞,杨洁,赵仲凯..新疆双峰驼乳乳清蛋白的乳化特性[J].食品科学,2025,46(7):85-91,7.基金项目
新疆维吾尔自治区自然科学基金项目(2022D01C680) （2022D01C680）
新疆维吾尔自治区重点研发计划项目(2023B02034-1) （2023B02034-1）
新疆维吾尔自治区奶产业技术体系项目(XJARS-11) （XJARS-11）
