Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Hinggan League Mengyuan Technology Testing Service Co., Ltd, Ulanhot 137400, China.
Food Chem. 2025 Jan 15;463(Pt 1):141062. doi: 10.1016/j.foodchem.2024.141062. Epub 2024 Aug 30.
Physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein isolate (WPI) and pea protein isolate (PPI) at varying mass ratios (100/0, 75/25, 50/50, 25/75, 0/100) were investigated. Data indicated that the mass ratios affected the physical, chemical and storage stability of the emulsion by influencing the particle size, zeta-potential, surface hydrophobicity, free sulfhydryl content, and secondary structure of the blends. Particularly, emulsion with a mixing ratio of 75/25 exhibited superior physical stability against salt concentrations (200 and 500 mM), better chemical stability against UV light and heat, and maintained stability over a 30-day storage period. Emulsions stabilized by blends of different ratios exhibited similar digestion behavior, with no significant differences observed in lycopene's transformation stability and bio-accessibility. Data indicated that substitution of whey protein by pea protein is effective in term of emulsifier application and replacement ratio is an important factor need to be considered.
研究了乳清蛋白分离物（WPI）和豌豆蛋白分离物（PPI）按不同质量比（100/0、75/25、50/50、25/75、0/100）混合的理化性质、结构特性及其在负载番茄红素乳液中的应用。数据表明，质量比对乳液的物理、化学和储存稳定性有影响，从而影响混合物的粒径、Zeta 电位、表面疏水性、游离巯基含量和二级结构。特别是，质量比为 75/25 的乳液在盐浓度（200 和 500mM）、紫外光和热方面具有更好的物理稳定性，在 30 天的储存期内保持稳定。不同比例混合物稳定的乳液表现出相似的消化行为，在番茄红素的转化稳定性和生物可及性方面没有观察到显著差异。数据表明，用豌豆蛋白替代乳清蛋白在乳化剂应用方面是有效的，替代比例是一个需要考虑的重要因素。
