School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
Food Chem. 2024 Jan 1;430:136995. doi: 10.1016/j.foodchem.2023.136995. Epub 2023 Jul 24.
In this study, carboxymethyl cellulose (CMC) was used to interact with whey protein isolate (WPI) to prepare conjugates as emulsifiers and embedding agents, which can be used under acidic conditions. Firstly, the effects of ratios and pH values on the formation of WPI-CMC conjugates were investigated. The turbidity and particle size of WPI were reduced in the presence of CMC at pH 4.6 (near the isoelectric point). Then the characterization of physicochemical properties indicated that electrostatic interactions played a major role in the formation of WPI-CMC conjugates, thereby changing the structure and function of conjugates. CMC and WPI reached the optimal aggregation state at pH 4.6 and a ratio of 4:1. The conjugates exhibited excellent emulsifying activity and stability for the oil-in-water emulsions. WPI-CMC conjugates also could provide protection to allicin by preventing degradation under environmental stresses, while maintaining its antioxidant activity.
在这项研究中，羧甲基纤维素（CMC）与乳清蛋白分离物（WPI）相互作用，制备作为乳化剂和包埋剂的缀合物，可在酸性条件下使用。首先，研究了比例和 pH 值对 WPI-CMC 缀合物形成的影响。在 pH 4.6（等电点附近）时，CMC 的存在降低了 WPI 的浊度和粒径。然后，物理化学性质的表征表明，静电相互作用在 WPI-CMC 缀合物的形成中起主要作用，从而改变了缀合物的结构和功能。CMC 和 WPI 在 pH 4.6 和比例为 4:1 时达到最佳聚集状态。该缀合物对水包油乳液表现出优异的乳化活性和稳定性。WPI-CMC 缀合物还可以通过防止在环境胁迫下降解来保护大蒜素，同时保持其抗氧化活性。
