Univ Lyon 1, ISARA Lyon, Laboratoire BioDyMIA, Equipe Mixte d'Accueil, n°3733, IUT Lyon 1, technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
Univ Lyon 1, ISARA Lyon, Laboratoire BioDyMIA, Equipe Mixte d'Accueil, n°3733, IUT Lyon 1, technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
Food Chem. 2019 Nov 1;297:124943. doi: 10.1016/j.foodchem.2019.06.010. Epub 2019 Jun 4.
The aim of this study was to dissociate the effect of atomization from that of heating during the spray-drying of Low Methoxyl (LM) pectin/sodium caseinate complexes. The properties of these complexes were studied by measuring turbidity, particle size distribution, zeta-potential, as well as surface hydrophobicity of caseinate within the formed complexes. The results showed that the spraying step had a significant effect on the charge and the size of the complexes. In fact, the application of atomization resulted in the dissociation of caseinate/pectin aggregates especially for high pectin concentrations. Besides, the analysis of the surface hydrophobicity of caseinate indicated that complexation with high concentrations of pectin is able to protect the structure of the protein against heat denaturation. This study allowed a better understanding of the influence of atomization and heat treatment (during the dehydration step) on the molecular interactions within caseinate/pectin complexes.
本研究旨在分离喷雾干燥过程中低甲氧基（LM）果胶/酪蛋白酸钠复合物的雾化和加热效应。通过测量浊度、粒径分布、Zeta 电位以及形成复合物中酪蛋白的表面疏水性来研究这些复合物的性质。结果表明，喷雾步骤对复合物的电荷和粒径有显著影响。事实上，雾化的应用导致了酪蛋白/果胶聚集物的解离，特别是在高果胶浓度下。此外，对酪蛋白表面疏水性的分析表明，与高浓度果胶的复合能够保护蛋白质结构免受热变性。本研究有助于更好地理解雾化和热处理（在干燥步骤中）对酪蛋白/果胶复合物内分子相互作用的影响。
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