Cieśla Krystyna, Salmieri Stephane, Lacroix Monique
Institute of Nuclear Chemistry and Technology, ul. Dorodna 16, 03-195 Warszawa, Poland.
J Agric Food Chem. 2006 Nov 15;54(23):8899-908. doi: 10.1021/jf060981k.
The influence of gamma-irradiation (32 kGy) followed by the addition of polysaccharides (potato starch, soluble potato starch, and sodium alginate) and heating on the properties of the films based on calcium caseinate (CC)-whey proteins isolate (WPI) and the gels formed with CaCl(2) was evaluated. Radiation induced an improvement of the mechanical and barrier properties of all films. The polysaccharides' effect on the irradiated and non-irradiated CC-WPI gels could be predicted as the sum of their separate effects on CC and on WPI, apart from the alginate interaction with the irradiated CC-WPI. The better properties of the films achieved after admixing polysaccharides to the formerly irradiated protein solution correspond to the smaller strength of gels. Properties of the films and gels prepared using the irradiated proteins and alginate differed depending on whether alginate was admixed before or after irradiation. Results were related to the protein structure, interaction with polysaccharides, and the film's microstructure.
评估了γ射线辐照（32千戈瑞）、添加多糖（马铃薯淀粉、可溶性马铃薯淀粉和海藻酸钠）以及加热对基于酪蛋白钙（CC）-乳清分离蛋白（WPI）的薄膜性能以及用氯化钙形成的凝胶的影响。辐照提高了所有薄膜的机械性能和阻隔性能。除了海藻酸钠与辐照后的CC-WPI的相互作用外，多糖对辐照和未辐照的CC-WPI凝胶的影响可以预测为它们分别对CC和WPI影响的总和。将多糖混入先前辐照过的蛋白质溶液后获得的薄膜具有更好的性能，这与凝胶强度较小相对应。使用辐照过的蛋白质和海藻酸钠制备的薄膜和凝胶的性能因海藻酸钠是在辐照之前还是之后混入而有所不同。结果与蛋白质结构、与多糖的相互作用以及薄膜的微观结构有关。
