Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein-stabilised simulated infant formula emulsion and their corresponding microcapsules
Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein-stabilised simulated infant formula emulsion and their corresponding microcapsules
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大豆卵磷脂浓度对乳清分离蛋白、酪蛋白稳定模拟婴儿配方奶粉及其微胶囊理化性质的影响
DOI：
10.1111/1471-0307.12861
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发表时间：
2022
影响因子：
4.4
通讯作者：
Xuemei Zhu
中科院分区：
文献类型：
--
作者：
Feiyang Wu;Fang Chen;Yizhen Pu;Fang Qian;Youbin Leng;Guangqing Mu;Xuemei Zhu
研究了大豆卵磷脂（SL）浓度对乳清蛋白分离物、酪蛋白稳定的模拟婴儿配方乳（SIFE）以及通过喷雾干燥获得的相应微胶囊的理化性质的影响。大豆卵磷脂的加入显著降低了SIFE的表观粘度。在本工作中所研究的乳液中，用5% SL制备的样品表现出最小的平均粒径，最大的分子间排斥，最低的分层指数和最强的抗氧化能力。微胶囊制剂在水中表现出良好的重现性。酰胺I和酰胺II谱带的光谱位移表明，SL的加入可以有效地增强微胶囊的分子间或分子内力。用5%SL制备的样品的94.03%的高微胶囊化效率可以归因于乳化剂和蛋白质在吸附层之间的有利相互作用。这些发现将有助于从蛋白质-SL混合体系中开发具有期望特征的微胶囊。
The effects of soy lecithin (SL) concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion (SIFE) and the corresponding microcapsules obtained by spray‐drying were investigated. Soy lecithin addition significantly reduced the apparent viscosity of SIFE. Among the emulsions investigated in this work, the sample prepared with 5% SL demonstrated the smallest average particle size, largest intermolecular repulsion, lowest creaming index and strongest antioxidant capacity. The microcapsule preparations exhibited good re‐dispersibility in water. Spectral shifts in the bands of amides I and II indicated that SL addition can effectively enhance the inter‐ or intramolecular forces of the microcapsules. The high microencapsulation efficiency of 94.03% of the sample prepared with 5% SL could be attributed to favourable interactions between the emulsifier and protein at the adsorption layer. These findings will aid in the development of microcapsules with desirable features from protein–SL mixed systems.