Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, China.
Molecules. 2018 Sep 18;23(9):2383. doi: 10.3390/molecules23092383.
The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) were investigated. In this research, citric acid-mediated cross-linking could not only increase the surface hydrophobicity of whey proteins at pH 7.0 and 8.0, but it also improved its emulsifying and foaming properties. The emulsifying activity and foaming ability of WPI reached a maximum under the condition of 1% citric acid and pH 7.0. However, the solubility of WPI-CA gradually decreased with pH and the content of citric acid increased. Therefore, the cross-linking mediated by citric acid under non-acidic aqueous conditions, markedly altered the surface hydrophobicity and enhanced emulsifying and foaming properties of WPI.
研究了柠檬酸介导的非酸性条件下的交联对乳清蛋白分离物（WPI）的表面疏水性、溶解度、乳化和泡沫性能的影响。在这项研究中，柠檬酸介导的交联不仅可以增加 WPI 在 pH 值为 7.0 和 8.0 时的表面疏水性，而且还可以改善其乳化和泡沫性能。在 1%柠檬酸和 pH 值为 7.0 的条件下，WPI 的乳化活性和起泡能力达到最大值。然而，WPI-CA 的溶解度随着 pH 值和柠檬酸含量的增加而逐渐降低。因此，柠檬酸介导的非酸性水相中的交联显著改变了 WPI 的表面疏水性，并增强了其乳化和泡沫性能。
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