Zheng Zhe, Luo Yongkang, Yao Lei, Lu Jing, Bu Guanhao
Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 People's Republic of China.
J Food Sci Technol. 2014 Dec;51(12):3794-802. doi: 10.1007/s13197-013-0946-6. Epub 2013 Feb 6.
Whey proteins are widely used as food material, but their functional properties are affected by processing conditions, in which Maillard reaction commonly occurs. The objective of this study was to investigate the effects of reaction conditions (saccharide rate (SR), setting time and setting temperature) on the functional properties of conjugates of whey protein isolates (WPI) - chitosan oligosaccharide (COS), which were produced by Maillard reaction. Response surface methodology (RSM) was used in this study, models for solubility, heat stability (HS), emulsifying activity (EA) and emulsifying stability (ES) of WPI-COS were established. Results indicated that the solubility of WPI-COS was 98.8 % at 29.8 % SR, 17.4 h, 46.7 °C; the heat stability of WPI-COS was 92.95 % at 27.2 % SR, 18.1 h, 48.7 °C; the EA of WPI-COS was 1.87 at 25.3 % SR, 20.0 h, 46.1 °C; the ES of WPI-COS was 13.28 min at 32.5 % SR, 12.0 h, 35.0 °C and setting temperature was the major factor affecting EA and ES while SR was the major factor affecting solubility and heat stability. Conditions were optimized for the preparation of WPI-COS to obtain improved functional properties.
乳清蛋白被广泛用作食品原料，但其功能特性会受到加工条件的影响，美拉德反应在这些加工条件中普遍发生。本研究的目的是探究反应条件（糖率（SR）、凝固时间和凝固温度）对通过美拉德反应制备的乳清分离蛋白（WPI）-壳寡糖（COS）缀合物功能特性的影响。本研究采用响应面法（RSM），建立了WPI-COS的溶解度、热稳定性（HS）、乳化活性（EA）和乳化稳定性（ES）模型。结果表明，WPI-COS在糖率29.8%、凝固时间17.4小时、凝固温度46.7℃时溶解度为98.8%；在糖率27.2%、凝固时间18.1小时、凝固温度48.7℃时热稳定性为92.95%；在糖率25.3%、凝固时间20.0小时、凝固温度46.1℃时乳化活性为1.87；在糖率32.5%、凝固时间12.0小时、凝固温度35.0℃时乳化稳定性为13.28分钟，凝固温度是影响乳化活性和乳化稳定性的主要因素，而糖率是影响溶解度和热稳定性的主要因素。对WPI-COS的制备条件进行了优化，以获得更好的功能特性。
