乳清蛋白-果胶复合物制备和性质研究  

Preparation and properties of whey protein pectin complex

作　　者：余哲 陈玲 周力[1,2,3] 洪坤强 何东平 雷芬芬 YU Zhe;CHEN Ling;ZHOU Li;HONG Kun-qiang;HE Dong-ping;LEI Fen-fen(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Key Laboratory of Deep Processing of Major Grain and Oil of Ministry of Education,Wuhan 430023,Hubei,China;National Key Laboratory of Market Regulation(Edible Oil Quality and Safety),Wuhan 430023,Hubei,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]大宗粮油精深加工教育部重点实验室,湖北武汉430023 [3]国家市场监管重点实验室(食用油质量与安全),湖北武汉430023

出　　处：《粮食与油脂》2024年第5期113-119,157,共8页Cereals & Oils

摘　　要：以乳清分离蛋白(WPI)和高甲氧基果胶(HMP)为原料制备复合物,对不同pH和质量比下复合物的热稳定性、乳化性能和界面吸附性能等进行表征,从而确定WPI-HMP复合物合适的制备条件。结果表明:在pH 3.5、WPI和HMP质量比1∶1条件下,WPI-HMP复合物的粒径为(298.8±6.7)nm,多分散指数(PDI)为0.303±0.05,液滴间存在较高静电斥力,有较强的抗聚结稳定性,所制备的WPI-HMP复合物具有良好的分散性、热稳定性及界面吸附性能和稳定性。Whey protein isolate(WPI)and high methoxyl pectin(HMP)were used for the fabrication of the complex.The thermal stability,emulsification properties and interfacial adsorption properties of the complexes at different pH and mass ratio were characterized,to determine the appropriate preparation conditions of WPI-HMP complex.The results showed that the particle size of WPI-HMP complex was(298.8±6.7)nm and the polydispersity index(PDI)was 0.303±0.05 under the conditions of pH 3.5 and the mass ratio of WPI to HMP 1∶1.The prepared WPI-HMP complexes had good dispersion,thermal stability,interface adsorption performance and stability.

关 键 词：乳清蛋白 果胶 PH 质量比 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]