Ai Chao, Zhao Chengang, Guo Xiaoming, Chen Lei, Yu Shujuan
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
Food Chem X. 2022 Jun 6;14:100358. doi: 10.1016/j.fochx.2022.100358. eCollection 2022 Jun 30.
This study aim to investigate the effect of alkaline soluble polysaccharide from sugar beet pulp (ASP2) grafted with whey protein isolate (WPI) by two linking models (grafting on amino group or carbonyl group) on its emulsifying properties. Results demonstrated that the value of WPI, M-AW, M-AA, G-AW and G-AA stabilized emulsions was 0.18 μm, 0.28 μm, 0.72 μm, 0.56 μm and 0.83 μm, respectively, suggesting the higher emulsifying activity of the products prepared by Maillard reaction compared with the products obtained from genipin crosslinking reaction. After storage, the increment was 1.05 μm, 0.21 μm, 0.31 μm, 0.2 μm and 0.15 μm for WPI, M-AW, M-AA, G-AW and G-AA stabilized emulsions, respectively, indicating that the new generated polymers held stronger emulsifying stability compared with WPI. However, the aggregates emerged in high calcium emulsions system indicated that grafting with WPI could not efficiently reduce the sensitivity of ASP2 to calcium.
本研究旨在探究通过两种连接模型（接枝到氨基或羰基上）将乳清蛋白分离物（WPI）接枝到甜菜粕碱性可溶多糖（ASP2）上对其乳化性能的影响。结果表明，WPI、M-AW、M-AA、G-AW和G-AA稳定乳液的粒径分别为0.18μm、0.28μm、0.72μm、0.56μm和0.83μm，这表明美拉德反应制备的产物比京尼平交联反应得到的产物具有更高的乳化活性。储存后，WPI、M-AW、M-AA、G-AW和G-AA稳定乳液的粒径增量分别为1.05μm、0.21μm、0.31μm、0.2μm和0.15μm，这表明新生成的聚合物比WPI具有更强的乳化稳定性。然而，高钙乳液体系中出现的聚集体表明，接枝WPI不能有效降低ASP2对钙的敏感性。
