Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages.
Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages.
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DOI：
10.1016/j.foodchem.2016.04.090
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发表时间：
2016-11
期刊：
影响因子：
8.8
通讯作者：
Biye Chen;J. O’Mahony
中科院分区：
文献类型：
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作者：
Biye Chen;J. O’Mahony
本研究调查了葡萄糖聚合物链长对含有8.5%w/w总蛋白和5%w/w碳水化合物的乳蛋白分离物（MPI）-碳水化合物营养饮料的热稳定性和物理稳定性的影响。所用的麦芽糖糊精和玉米糖浆固体葡萄糖聚合物的葡萄糖当量（DE）值分别为17或38。葡萄糖聚合物的DE值增加导致棕色显色、离子钙、蛋白质粒度、表观粘度和假塑性流变行为的更大增加，以及pH、水合作用和在120 °C下灭菌时的热稳定性的更大降低。在加速物理稳定性测试期间，将葡萄糖聚合物与MPI结合延缓了蛋白质的沉降，其中麦芽糖糊精DE 17比玉米糖浆固体DE 38引起所形成的沉淀物的沉降速度和可压缩性的更大降低。结果表明，所用葡萄糖聚合物的链长强烈影响MPI-碳水化合物营养饮料的热稳定性和物理稳定性。
This study investigated the impact of glucose polymer chain length on heat and physical stability of milk protein isolate (MPI)-carbohydrate nutritional beverages containing 8.5% w/w total protein and 5% w/w carbohydrate. The maltodextrin and corn syrup solids glucose polymers used had dextrose equivalent (DE) values of 17 or 38, respectively. Increasing DE value of the glucose polymers resulted in a greater increase in brown colour development, ionic calcium, protein particle size, apparent viscosity and pseudoplastic rheological behaviour, and greater reduction in pH, hydration and heat stability on sterilisation at 120 °C. Incorporation of glucose polymers with MPI retarded sedimentation of protein during accelerated physical stability testing, with maltodextrin DE17 causing a greater reduction in sedimentation velocity and compressibility of sediment formed than corn syrup solids DE38. The results demonstrate that chain length of the glucose polymer used strongly impacts heat and physical stability of MPI-carbohydrate nutritional beverages.