乳铁蛋白与乳清蛋白的相互作用及其对乳清蛋白热诱导凝胶的影响。
Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins.
机构信息
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
出版信息
Food Chem. 2018 Jun 30;252:92-98. doi: 10.1016/j.foodchem.2018.01.114. Epub 2018 Jan 19.
In this paper, the influence of lactoferrin (LF) on the structural development of whey protein isolate (WPI) gels during heating was investigated. The results demonstrated that the presence of sufficient LF could improve the strength and elasticity of WPI gels. When 30% LF was added, the elastic modulus of WPI gels increased from 254 ± 31 and 413 ± 58 Pa to 3222 ± 105 and 2730 ± 131 Pa at pH 6.7 and 5.8, respectively. The addition of LF improved the water holding capacity (WHC) of WPI gels at pH 6.7, while no improvement was observed at pH 5.8. LF interacted with whey proteins differently at pH 6.7 and 5.8 during heating. The LF/whey proteins complexes formed at pH 6.7 had smaller sizes and narrower size distributions than those formed at pH 5.8.
本文研究了乳铁蛋白（LF）对乳清蛋白分离物（WPI）凝胶在加热过程中结构发展的影响。结果表明，足够的 LF 存在可以提高 WPI 凝胶的强度和弹性。当添加 30%的 LF 时，WPI 凝胶的弹性模量分别从 pH6.7 和 pH5.8 时的 254±31 和 413±58 Pa 增加到 3222±105 和 2730±131 Pa。LF 的添加提高了 WPI 凝胶在 pH6.7 时的持水力（WHC），而在 pH5.8 时则没有观察到改善。LF 在 pH6.7 和 5.8 下与乳清蛋白的相互作用方式不同。在 pH6.7 下形成的 LF/乳清蛋白复合物的粒径小于在 pH5.8 下形成的复合物，且粒径分布更窄。
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