Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein
Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein
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含有变性和天然乳清蛋白的负载 β-胡萝卜素的乳液凝胶的表征
DOI：
10.1016/j.foodhyd.2019.105600
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发表时间：
2020-05-01
影响因子：
10.7
通讯作者：
Gao, Yanxiang
中科院分区：
文献类型：
--
作者：
Lu, Yao;Mao, Like;Gao, Yanxiang
目前的研究开发了含有β-胡萝卜素的乳清蛋白乳液凝胶，并研究了变性蛋白和天然蛋白含量的影响。固定总蛋白含量或变性蛋白含量（C蛋白-D），得到两组乳液凝胶。乳液性能主要受天然蛋白（C蛋白-N）含量的影响，较高的C蛋白-N导致乳液粒径较小、表面电荷较高、乳化稳定性较好。然后通过添加葡萄糖酸-δ-内酯使乳液胶凝。在固定的总蛋白含量下，较高的 C Protein-D 有助于凝胶具有较高的机械性能，例如断裂应力、杨氏模量和储能模量 (G')。在固定 C 蛋白-D 时，C 蛋白-N 的增加也导致凝胶强度更强，但幅度要低得多。动态凝胶分析表明，C蛋白-N或C蛋白-D的增加导致凝胶时间缩短。所有凝胶均具有较高的持水能力，机械强度较大的凝胶溶胀率较低。当乳液凝胶作为β-胡萝卜素载体时，C蛋白-D和C蛋白-N均对β-胡萝卜素的光稳定性和热稳定性有显着影响。
The current study developed whey protein emulsion gels containing beta-carotene, and the effects of the content of denatured protein and native protein were investigated. Two sets of emulsion gels were obtained by fixing the total protein content or the denature protein content (Cprotein-D). Emulsion properties were mostly affected by the content of native protein (Cprotein-N), and higher Cprotein-N resulted in emulsions with smaller particle size, higher surface charge and better creaming stability. Emulsions were then gelled with the addition of Glucono-delta-lactone. At fixed total protein content, higher Cprotein-D contributed to gels with higher mechanical properties, e.g., fracture stress, Young's modulus and storage modulus (G'). At fixed Cprotein-D, the increase in Cprotein-N also resulted in stronger gels but at much lower magnitude. The dynamic gelation analysis revealed that the increase in Cprotein-N or Cprotein-D resulted in shorter gelling time. All the gels had rather high water holding capacity, and the gels with greater mechanical strength had lower swelling ratios. When emulsion gels were applied as carriers for beta-carotene, both Cprotein-D and Cprotein-N had significant effects on the light stability and heat stability of beta-carotene.