Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate  

作　　者：Akhunzada Bilawal Xindi Wang Kwang-Chol Oh Abdul Qayum Munkh-Amgalan Gantumur Zhanmei Jiang Juncai Hou 

机构地区：[1]Key Laboratory of Dairy Science (Northeast Agriculture University),Ministry of Education,College of Food Science,Harbin,150030,PR China [2]Pyongyang Technology College of Food and Commodity,Democratic People's Republic of Korea

出　　处：《Food Bioscience》2022年第3期707-715,共9页食品生物科学（英文）

基　　金：supported by project for the Natural Science Foundation of China(No.32172164);Natural Key Science Foundation of Heilongjiang Province of China(No.ZD2021C007).

摘　　要：In this study,we examined the effect of transglutaminase(TG)cross-linking time(0 h,2 h,4 h,8 h,and 12 h)on the stability of limonene emulsion loaded by microwave-heated WPI(MWPI).Size exclusion chromatography results showed that molecular weight of TG-treated MWPI and WPI was enhanced with the increase in TG cross-linking time(0–12 h).Microwave and TG cross-linking decreased particle size(7.55%)and increasedζ-potential(5.33%)and protein adsorption(4.58%)of WPI emulsion at TG cross-linking time of 12 h.CLSM results showed smaller droplet size of MWPI-TG emulsion and its uniform size.The obtained limonene emulsion loaded by MWPI-TG at 12 h showed the lowest creaming index and the strongest oxidative stability under aerobic conditions after 10th days of storage.Thus,the combination of microwave heating and TG cross-linking effectively enhanced the stability of limonene emulsion stabilized by WPI and facilitating the application of WPI in the fields of food,medicine,cosmetics,and other areas.

关 键 词：Microwave Whey protein isolates D-LIMONENE EMULSION Stability 

分 类 号：TS201.2[轻工技术与工程—食品科学]