Joshi Rutvi, Sutariya Suresh G, Salunke Prafulla
Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
Foods. 2024 Feb 24;13(5):690. doi: 10.3390/foods13050690.
Hyaluronic acid (HA), a naturally occurring polysaccharide with recognized health benefits, has gained approval for use in the food industry as a food additive, ingredient, and health supplement in numerous countries. HA can increase viscosity in solutions and is available commercially in various molecular weights (MW) depending on end applications. Nevertheless, no research has explored the impact of different MW HAs on functionality, rheological properties, and texture-building benefits in the dairy product matrix wherein they are incorporated. Therefore, the objective of this study was to evaluate how varying MWs of HA-specifically 8 kDa, 320 kDa, 980 kDa, and 2550 kDa at 0.25% (/) concentration-impact rheological characteristics, functional attributes, heat stability, protein stability, protein structure, and protein fractions within skim milk. The addition of HA led to an increase in the apparent viscosity of all samples. A higher G″ value over G' values for all HA samples was observed in frequency sweep, indicating the absence of interparticle interactions between HA particles. Protein stability and heat stability were significantly lower for 980 kDa and 2550 kDa HA as compared to the control and 8 kDa HA samples. As the MW increased, WHC, emulsion properties, and foaming stability notably increased. However, reversed results were found in the case of foaming activity. Moreover, no significant changes were observed in the percent area of individual protein fractions and the hydrodynamic diameter of protein particles. This study would help to understand the effect of HA when incorporated in dairy products for water binding or enhancement in viscosity-based applications.
透明质酸（HA）是一种具有公认健康益处的天然多糖，已在许多国家获得批准，可作为食品添加剂、成分和健康补充剂用于食品工业。HA可增加溶液的粘度，并根据最终应用以各种分子量（MW）在市场上销售。然而，尚未有研究探讨不同分子量的HA对其添加到的乳制品基质中的功能、流变学特性和质地形成益处的影响。因此，本研究的目的是评估不同分子量（具体为8 kDa、320 kDa、980 kDa和2550 kDa）的HA在0.25%（/）浓度下对脱脂乳的流变学特性、功能属性、热稳定性、蛋白质稳定性、蛋白质结构和蛋白质组分的影响。添加HA导致所有样品的表观粘度增加。在频率扫描中观察到所有HA样品的G″值高于G'值，表明HA颗粒之间不存在颗粒间相互作用。与对照和8 kDa HA样品相比，980 kDa和2550 kDa HA的蛋白质稳定性和热稳定性显著较低。随着分子量的增加，持水能力、乳化性能和泡沫稳定性显著提高。然而，在泡沫活性方面发现了相反的结果。此外，单个蛋白质组分的面积百分比和蛋白质颗粒的流体动力学直径没有观察到显著变化。本研究将有助于理解HA添加到乳制品中用于水结合或基于粘度增强应用时的效果。
