Cao Sijia, Liu Xuanting, Zheng Zhiyuan, Yan Zhaohui, Zhang Ting, Liu Jingbo, Yu Ting
Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Department of Nutrition, The Second Hospital of Jilin University, Changchun 130041, China.
Foods. 2024 Jul 17;13(14):2252. doi: 10.3390/foods13142252.
This study investigated the effects of ultrasound-assisted soybean lecithin (SL) on the rehydration behavior and physical properties of egg white protein powder (EWPP) and its ability to enhance the efficacy of EWPP instant solubility. The results of rehydration, including wettability and dispersibility, indicated that ultrasound (200 W)-assisted SL (5 g/L) addition had the shortest wetting time and dispersion time, which were 307.14 ± 7.00 s and 20.95 ± 2.27 s, respectively. In terms of powder properties, the EWPP with added SL had lower lightness, moisture content and bulk density. In addition, the increase in average particle size, net negative charge, free sulfhydryl group content and surface hydrophobicity indicated that ultrasound treatment facilitated the protein structures unfolding and promoted the formation of SL-EWP complexes. Overall, our study provided a new perspective for the food industry regarding using ultrasound technology to produce instant EWPP with higher biological activity and more complete nutritional value.
本研究考察了超声辅助大豆卵磷脂（SL）对蛋清蛋白粉（EWPP）复水行为和物理性质的影响及其增强EWPP速溶性功效的能力。复水结果，包括润湿性和分散性，表明添加超声（200 W）辅助的SL（5 g/L）具有最短的润湿时间和分散时间，分别为307.14±7.00秒和20.95±2.27秒。在粉末性质方面，添加SL的EWPP具有较低的亮度、水分含量和堆积密度。此外，平均粒径、净负电荷、游离巯基含量和表面疏水性的增加表明，超声处理促进了蛋白质结构的展开并促进了SL-EWP复合物的形成。总体而言，我们的研究为食品工业提供了一个新的视角，即利用超声技术生产具有更高生物活性和更完整营养价值的速溶EWPP。
