Liu Diru, Cheng Jianjun, Zhao Changhui, Guo Mingruo
School of Public Health Lanzhou University Lanzhou China.
College of Food Science Northeast Agricultural University Harbin China.
Food Sci Nutr. 2018 Sep 7;6(7):1940-1949. doi: 10.1002/fsn3.665. eCollection 2018 Oct.
Thermal treatment has been utilized to improve the functional properties of proteins for many years. In this study, we aimed to investigate the effect of sodium triphosphate (NaPO) on particle size and size distribution of heat-induced whey protein concentrate (WPC) aggregates under different processing conditions. The results showed that high NaPO level (>0.5%, w/w), long heating time (>15 min), and alkaline condition (pH 8-8.5) facilitated formation of large particles (>10 μm). The WPC aggregates with small-to-medium particle size (1-3 μm) that are suitable to be applied as a fat replacer were obtained by heating the WPC solution (8%, w/v) containing 0.4% (w/w) NaPO at 85°C for 5 min. We conclude that thermal treatment of whey protein concentrate added with NaPO can obtain whey protein products with different particle sizes for certain applications.
多年来，热处理一直被用于改善蛋白质的功能特性。在本研究中，我们旨在研究三聚磷酸钠（NaPO）在不同加工条件下对热诱导乳清蛋白浓缩物（WPC）聚集体的粒径和粒径分布的影响。结果表明，高NaPO水平（>0.5%，w/w）、较长加热时间（>15分钟）和碱性条件（pH 8-8.5）有利于形成大颗粒（>10μm）。通过在85°C下将含有0.4%（w/w）NaPO的WPC溶液（8%，w/v）加热5分钟，可获得适合用作脂肪替代品的中小粒径（1-3μm）的WPC聚集体。我们得出结论，添加NaPO的乳清蛋白浓缩物的热处理可以获得具有不同粒径的乳清蛋白产品以用于特定应用。
