Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
Int J Biol Macromol. 2023 Dec 31;253(Pt 2):126641. doi: 10.1016/j.ijbiomac.2023.126641. Epub 2023 Aug 30.
The cold-set gels of oil-in-water emulsions stabilized by mixtures of whey protein isolate (WPI) and pea protein isolate (PPI) with mass ratios of 10:0, 7:3, 5:5, 3:7, and 0:10 were investigated to evaluate the possibility of pea protein to replace milk protein. Particle size and surface charge of emulsions increased and decreased with raised PPI content, respectively. The redness and yellowness of emulsion gels were strengthened with elevated pea protein percentage and independent of calcium concentration applied. Considerable differences in water holding capacity were observed between samples with different mixed proteins and high percentage of pea protein gave better water retaining ability. Gradual decreases in hardness and chewiness of emulsion gels were observed at three calcium levels with the increased PPI proportion. FT-IR spectra indicated no new covalent bonds were generated between samples with different whey and pea protein mass ratios. As PPI concentration elevated, the network structure of emulsion gels gradually became loose and disordered. The established cold-set calcium-induced whey/pea protein composite gels may have the potential to be utilized as a new material to encapsulate and deliver environment sensitive bio-active substances.
研究了由乳清蛋白分离物（WPI）和豌豆蛋白分离物（PPI）以质量比 10:0、7:3、5:5、3:7 和 0:10 组成的混合物稳定的油包水乳状液的冷凝凝胶，以评估豌豆蛋白替代牛奶蛋白的可能性。乳液的粒径和表面电荷分别随 PPI 含量的增加而增加和减少。随着豌豆蛋白百分比的升高，乳液凝胶的红色和黄色度增强，而与施加的钙浓度无关。具有不同混合蛋白质的样品之间的持水能力存在相当大的差异，并且高百分比的豌豆蛋白具有更好的保水能力。随着 PPI 比例的增加，在三个钙水平下，乳液凝胶的硬度和咀嚼性逐渐降低。FT-IR 谱表明，不同乳清蛋白和豌豆蛋白质量比的样品之间没有生成新的共价键。随着 PPI 浓度的升高，乳液凝胶的网络结构逐渐变得松散和无序。所建立的冷凝钙诱导的乳清/豌豆蛋白复合凝胶可能有潜力用作封装和输送环境敏感生物活性物质的新材料。
