Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing  

作　　者：J.Lonchamp P.S.Clegg S.R.Euston 

机构地区：[1]School of Health Sciences,Queen Margaret University,Queen Margaret University Drive,Edinburgh,EH216UU,United Kingdom [2]School of Physics&Astronomy,The University of Edinburgh,Peter Guthrie Tait Road,Edinburgh,EH93FD,United Kingdom [3]Institute of Biological Chemistry,Biophysics and Bioengineering,School of Engineering and Physical Sciences,Heriot-Watt University,Edinburgh,EH144AS,United Kingdom

出　　处：《Food Bioscience》2022年第5期473-483,共11页食品生物科学（英文）

基　　金：supported by the Engineering and Physical Sciences Research Council(Grant number EP/J501682/1 Foaming and Fat Replacer Ingredients).

摘　　要：This study investigated functional enhancement strategies for whole egg(WE),egg yolk(EY)and whey protein concentrate(WPC)with a view to reducing their required concentrations in formulations and the resulting environmental footprint.WE and EY underwent a combined phospholipase PLA2 and controlled heat treatment(WE2 and EY2)while WPC was partially-denatured via controlled heating(pdWPC).WE2 and EY2 samples were mixed with pdWPC and were also control-heated(h)with WPC.WE2-WPC(h)foams proved more stable than their untreated controls.WE2,EY2 and EY2-pdWPC showed higher emulsifying properties than their untreated controls.pdWPC,EY2 and EY2-WPC(h)hydrogels proved more viscoelastic than their untreated controls.EY2 and EY2-WPC(h)displayed an additional 45 kDa protein band,which could correspond to surface-active apoproteins released from lipoproteins.This work highlighted the potential to enhance WE,EY and WPC functionality via combined partial denaturation treatments and via synergy between WPC and WE or EY when co-processed.

关 键 词：EGG WPC DENATURATION SYNERGY FUNCTIONALITY 

分 类 号：TS201.2[轻工技术与工程—食品科学]