Properties of partially denatured whey protein products: Formation and characterisation of structure
Properties of partially denatured whey protein products: Formation and characterisation of structure
复制标题
部分变性乳清蛋白产品的特性：结构的形成和表征
DOI：
10.1016/j.foodhyd.2015.06.009
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发表时间：
2016
影响因子：
10.7
通讯作者：
S. Euston
中科院分区：
文献类型：
--
作者：
Zhuo Zhang;V. Arrighi;Lydia Campbell;J. Lonchamp;S. Euston
部分变性乳清蛋白 (PDWPC) 产品采用受控加热工艺生产，可控制乳清蛋白的变性程度。这是通过跟踪加热过程中蛋白质游离巯基含量的变化来评估的。这使得形成不同粒径和形态的可溶性乳清蛋白聚集体。 PDWPC 采用不同的制造条件（温度、pH 值、变性程度）制成，形成聚集的 PDWPC 粉末，变性程度在 45–98% 范围内，粒径为 3–17 μm。粒度分析、扫描电子显微镜和密度分析表明，颗粒具有从致密的颗粒凝胶状到纤维状相分离结构的聚集结构，在某些条件下形成中间结构。这些结构与乳清蛋白浓缩物凝胶中形成的已知凝胶结构一致。 PDWPC 颗粒的结构与微粒乳清蛋白的结构不同。讨论了使用 PDWPC 作为满足食品制造商需求的成分的可能性。
Partially denatured whey protein (PDWPC) products have been manufactured using a controlled heating process that allows control of the degree of denaturation of the whey proteins. This is assessed by following the change in free sulphydryl content of the protein as heating progresses. This allows the formation of soluble whey protein aggregates of diverse particle size and morphology. The PDWPC's have been made using different manufacturing conditions (temperature, pH, degree of denaturation) to give aggregated PDWPC powders with a degree of denaturation in the range 45–98% and particle size 3–17 μm. Particle size analysis, scanning electron microscopy and density analysis show that the particles have aggregated structures that range from compact, particulate gel-like to fibrillar phase-separated structures, with intermediate structures formed under some conditions. These structures are consistent with the known gel structures formed in whey protein concentrate gels. The structure of the PDWPC particles differs from that of microparticulated whey proteins. The possibility of using PDWPC's as ingredients tailored to the needs of food manufacturers is discussed.