不同修饰乳清分离蛋白和玉米醇溶蛋白复合物理化性质的研究  

Study on the physicochemical properties of zein and various modified whey protein isolate

作　　者：刘颢然 万芮宁 董禹鑫 李秉昊 任爽 孙宇涵 董世荣 Liu Haoran;Wan Ruining;Dong Yuxin;Li Binghao;Ren Shuang;Sun Yuhan;Dong Shirong(College of Food Egineering,Harbin University,Harbin,Heilongjiang 150086)

机构地区：[1]哈尔滨学院食品工程学院,黑龙江哈尔滨150086

出　　处：《粮食科技与经济》2024年第6期89-93,114,共6页Food Science And Technology And Economy

基　　金：黑龙江省大学生创新创业项目(202310234011,202310234019,S202410234073X);黑龙江省自然科学基金项目(LH2023C067);哈尔滨市科技计划自筹项目(2023ZCZJCG008)。

摘　　要：本研究旨在探究乳清分离蛋白(WPI)成核前期形成的不同聚合物与玉米醇溶蛋白(zein)形成的复合物理化特性和乳化性的变化。采用反溶剂法制备WPI聚合物和zein复合物,利用浊度、粒径、电位、X射线衍射(XRD)和傅里叶红外光谱(FTIR)评估复合物的颗粒大小和结构。结果发现,WPI在pH 2.0和pH 7.0条件下高温长时间加热WPI均可以形成不同的聚合物。与pH 7.0条件下加热相同时间的WPI与zein制备的复合物相比较,pH 2.0条件下加热的WPI与zein复合形成的复合物具有更大的粒径和更高的净电荷。XRD和FTIR结果显示不同pH修饰WPI与zein形成的复合物结构存在差异。而且,pH2.0条件下修饰的WPI与zein形成的复合物具有更优的乳化活性和乳化稳定性。希望本研究为制备新型环保蛋白材料提供理论依据和技术指导。To investigate the changes in the physicochemical properties and emulsifying properties of the complexes formed from zein and different polymers formed during the early nucleation stage of whey protein isolate(WPI).WPI-zein complexes were prepared by using anti-solvent method,and the particle size and structure of these complexes were evaluated by turbidity,particle size,potential,X-ray diffraction(XRD),and Fourier transform infrared spectroscopy(FTIR).It was found that WPI can form different polymers when heated at high temperature for a long time under pH 2.0 and pH 7.0 conditions.Compared with the composite prepared by heating WPI and zein at pH 7.0 for the same time,the composite formed by heating WPI and zein at pH 2.0 has a larger particle size and higher net charge.Moreover,there were differences in the structure of the composite formed by WPI and zein modified with different pH values using X-ray diffraction(XRD)and Fourier transform infrared spectroscopy(FTIR).Moreover,the complex formed between WPI modified under pH 2.0 and zein exhibits superior emulsifying activity and stability.It is hoped that the research results will provide theoretical basis and technical guidance for the preparation of new environmentally friendly protein materials.

关 键 词：玉米醇溶蛋白 乳清分离蛋白 热处理 理化性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]