玉米淀粉颗粒对超声改性乳清分离蛋白泡沫结构稳定性的影响
Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein.
作者信息
Liu Jingxue, Xin Jiaying, Gao Tingting, Wang Guiru, Xia Chungu
机构信息
Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China.
College of Food Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China.
出版信息
Foods. 2022 Nov 10;11(22):3572. doi: 10.3390/foods11223572.
In this study, the mechanism of ultrasound combined with corn starch granules (CSG) treatment improved the foam properties of whey protein isolates (WPI) and was systematically investigated. The results showed that ultrasound combined with corn starch granules treatment increased foam capacity and stability by 15.38% and 41.40%, respectively. Compared with the control group, corn starch granules enhanced the surface charge (52.38%) and system turbidity (51.43%), which certainly provided the necessary conditions for the improvement of foam stabilization stability. In addition, corn starch granules as microgel particles increased the mechanical properties of the interfacial protein film, thus delaying the instability of foam. This research would provide new insights into the design of new protein-based foam foods in the future food industry.
在本研究中，系统地研究了超声联合玉米淀粉颗粒（CSG）处理改善乳清分离蛋白（WPI）泡沫特性的机制。结果表明，超声联合玉米淀粉颗粒处理分别使泡沫容量和稳定性提高了15.38%和41.40%。与对照组相比，玉米淀粉颗粒提高了表面电荷（52.38%）和体系浊度（51.43%），这无疑为泡沫稳定性的提高提供了必要条件。此外，玉米淀粉颗粒作为微凝胶颗粒提高了界面蛋白膜的机械性能，从而延缓了泡沫的不稳定性。本研究将为未来食品工业中新型蛋白质基泡沫食品的设计提供新的见解。
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