Food Colloids and Rheology Lab, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran P O Box 14115-336 Iran.
Food Colloids and Rheology Lab, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran P O Box 14115-336 Iran.
Food Chem. 2023 Jan 30;400:133980. doi: 10.1016/j.foodchem.2022.133980. Epub 2022 Aug 20.
In the present study, the functionality of HO and sodium hexametaphosphate (SHMP) on solubilization of whey protein hydrolysate (WPH) and isolate (WPI), resistant to sterilization temperature at various concentrations, was investigated. The physical state of the treated WPH and WPI dispersions at the presence of various concentrations of HO and SHMP was related to their colloidal structures and thermal stability. Using optimum concentration of HO, both dispersions stabilized against heat treatment likely because free SH groups blocked by HO. The solubilization range by SHMP was comparably low (up to 6 and 15% w/w for WPI and WPH, respectively). Moreover, the desirable stability was reached when HO and SHMP were simultaneously used. The pH adjustment (7.2), prior to sterilization, also improved the stability range. This research highlights the potential of these substances to restrain the denaturation of whey proteins. Further investigations are still required to elucidate the accurate mechanism of solubilization.
在本研究中，研究了 HO 和六偏磷酸钠 (SHMP) 对乳清蛋白水解物 (WPH) 和分离物 (WPI) 的增溶作用，这些蛋白质在不同浓度下都能耐受灭菌温度。在不同浓度的 HO 和 SHMP 存在下，处理过的 WPH 和 WPI 分散体的物理状态与其胶体结构和热稳定性有关。使用最佳浓度的 HO，两种分散体都能稳定地抵抗热处理，这可能是因为 HO 封闭了游离的 SH 基团。SHMP 的增溶范围相对较低（分别为 WPI 和 WPH 的 6%和 15%w/w）。此外，当同时使用 HO 和 SHMP 时，达到了理想的稳定性。在进行灭菌之前，通过 pH 调节（7.2）也可以扩大稳定性范围。这项研究强调了这些物质抑制乳清蛋白变性的潜力。仍需要进一步研究来阐明增溶的准确机制。
