具有“核壳”结构的乳清分离蛋白-黄原胶复合颗粒的构建  

Construction of Whey Protein Isolate-Xanthan Gum “Core-Shell” Composite Particles

作　　者：李梦飞 李博睿 孙梦雅 陈存社[1] 李赫 刘新旗[1] 庞志花 LI Mengfei;LI Borui;SUN Mengya;CHEN Cunshe;LI He;LIU Xinqi;PANG Zhihua(College of Food and Health,Beijing Technology and Business University,Beijing 100089,China)

机构地区：[1]北京工商大学食品与健康学院,北京100089

出　　处：《食品科学》2022年第20期1-6,共6页Food Science

基　　金：国家自然科学基金青年科学基金项目(31901817);“十三五”国家重点研发计划重点专项(2021YFC2101400)。

摘　　要：采用乳清分离蛋白(whey protein isolate,WPI)和阴离子多糖黄原胶(xanthan gum,XG)作为基础原料制备复合颗粒,通过改变离子强度、温度、混合方式等条件,对WPI-XG复合体系浊度、粒径、Zeta电位进行分析,探究影响复合颗粒形成的主要因素,并通过激光共聚焦显微镜观察颗粒的结构。结果表明:低离子强度(≤20 mmol/L)可促进WPI-XG复合物的形成;温度越高,复合颗粒的粒径越大;先单独热处理WPI溶液后再与XG溶液混匀制得的颗粒具有更大的蛋白质多糖比、更小的粒径和更大的电位绝对值;剪切会使颗粒的粒径和电位绝对值下降。最终根据浊度、粒径、电位和共聚焦显微镜的结果,得出剪切后的75℃热处理WPI颗粒与XG复合形成更为完整的“核壳”结构。In this study, whey protein isolate(WPI) and theanionic polysaccharide xanthan gum(XG) were used as basic raw materials to prepare composite particles. To explore the main factors that affect the formation of composite particles,the effects of preparation conditions such as ionic strength, temperature, and mixing mode on the turbidity, particle size,and zeta potential of the WPI-XG composite system, and the structure of the particles through a laser confocal microscope.The results showed that low ionic strength(≤ 20 mmol/L) could promote the formation of WPI-XG composites;the higher the temperature, the larger the particle size of the composite particles. The particles prepared by heating the WPI solution and then mixing it with the XG solution had larger protein-to-polysaccharide ratio, smaller particle size and greater absolute value of zeta potential;in contrast, shearing could decrease the particle size and the absolute value of zeta potential. Finally,it is concluded that the sheared WPI particles subjected to heat treatment at 75 ℃ and XG could form a more complete “core-shell” structure.

关 键 词：乳清分离蛋白 黄原胶 复合颗粒 粒径 微观结构 

分 类 号：TS201.3[轻工技术与工程—食品科学]