Division of Industrial Food Research, National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
Food Chem. 2013 Nov 1;141(1):574-81. doi: 10.1016/j.foodchem.2013.02.065. Epub 2013 Mar 4.
The objective of this study was to investigate the influence of pH on lipid oxidation and protein partitioning in 10% fish oil-in-water emulsions prepared with different whey protein isolates with varying ratios of α-lactalbumin and β-lactoglobulin. Results showed that an increase in pH increased lipid oxidation irrespective of the emulsifier used. At pH 4, lipid oxidation was not affected by the type of whey protein emulsifier used or the partitioning of proteins between the interface and the water phase. However, at pH 7 the emulsifier with the highest concentration of β-lactoglobulin protected more effectively against oxidation during emulsion production, whereas the emulsions with the highest concentration of α-lactalbumin were most stable to oxidation during storage. These differences were explained by differences in the pressure and adsorption induced unfolding of the individual protein components.
本研究旨在探讨不同乳清蛋白分离物制备的 10%鱼油水乳状液中 pH 值对脂肪氧化和蛋白质分配的影响，这些乳清蛋白分离物的α-乳白蛋白和β-乳球蛋白比例不同。结果表明，无论使用何种乳化剂，pH 值的升高都会增加脂肪氧化。在 pH 值为 4 时，脂肪氧化不受所使用的乳清蛋白乳化剂的类型或蛋白质在界面和水相之间分配的影响。然而，在 pH 值为 7 时，β-乳球蛋白浓度最高的乳化剂在乳状液生产过程中能更有效地防止氧化，而α-乳白蛋白浓度最高的乳状液在储存过程中对氧化最稳定。这些差异可以通过各个蛋白质组分的压力和吸附诱导展开的差异来解释。
