乳清蛋白水解物粉末的稳定性：相对湿度和温度的影响。
Stability of whey protein hydrolysate powders: effects of relative humidity and temperature.
机构信息
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN 55108, USA.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
出版信息
Food Chem. 2014 May 1;150:457-62. doi: 10.1016/j.foodchem.2013.11.027. Epub 2013 Nov 15.
Whey protein hydrolysate (WPH) is now considered as an important and special dairy protein ingredient for its nutritional and functional properties. The objectives of the present study were to investigate the effect of environmental relative humidity (RH) and storage temperature on the physicochemical stability of three WPH powders with hydrolysis degrees (DH) of 5.2%, 8.8% and 14.9%, respectively. The water sorption isotherms of the three WPH powders fitted the Guggenheim-Andersson-DeBoer model well. An increase in water content leaded to a decrease in glass transition temperature (Tg), following a linear Tg vs log water content relationship. Moreover, an increase in DH caused the decrease in Tg at the same water content. Changes in microstructure and colour occurred significantly when the WPH powders were stored at high environmental RH or temperature, especially for those with high DH.
乳清蛋白水解物（WPH）因其营养和功能特性，现已被视为一种重要且特殊的乳制品蛋白质成分。本研究的目的是探讨环境相对湿度（RH）和储存温度对三种水解度（DH）分别为 5.2%、8.8%和 14.9%的 WPH 粉末理化稳定性的影响。三种 WPH 粉末的水分吸附等温线均很好地符合古根海姆-安德松-德博尔模型。随着含水量的增加，玻璃化转变温度（Tg）降低，符合线性 Tg 与 log 含水量关系。此外，在相同的含水量下，DH 的增加会导致 Tg 的降低。当 WPH 粉末在高环境 RH 或温度下储存时，其微观结构和颜色会发生明显变化，尤其是那些 DH 较高的 WPH 粉末。
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