Mu Sinan, Mu Zhishen, Gantumur Munkh-Amgalan, Yang Nan, Sukhbaatar Narantuya, Sun Yuxue, Jiang Zhanmei
Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Huhhot 011500, PR China.
Food Chem X. 2024 Aug 13;23:101739. doi: 10.1016/j.fochx.2024.101739. eCollection 2024 Oct 30.
Impacts of co-cold extrusion (≤50 °C) of whey protein isolate (WPI) and cysteine (Cys, 0, 20, 40, 60, 80 and 100 mmol/L) on its physicochemical, digestion and rheological properties were investigated. As Cys concentration increased, the emulsifying properties and digestibility of co-extruded WPI-Cys products showed an increasing trend. Specifically, when Cys reached 100 mmol/L, surface hydrophobicity, emulsification activity index (EAI), emulsification stability index (ESI) and stomach digestibility of the co-extruded WPI-Cys products increased by 205.07%, 77.51%, 193.95% and 71.81% compared with WPI, respectively. Principal component analysis (PCA) results further indicated that co-extruded WPI-Cys at a concentration of 100 mmol/L had the best functional properties. In addition, co-extruded WPI-Cys exhibited the strongest Péclet number (Pe) value and apparent viscosity at a Cys concentration of 100 mmol/L among all samples. Therefore, co-extrusion would be an effective method for modifying WPI, providing whey protein-based ingredients with excellent functional properties for food processing.
研究了乳清蛋白分离物（WPI）与半胱氨酸（Cys，浓度为0、20、40、60、80和100 mmol/L）在≤50°C下共冷挤压对其物理化学、消化和流变学性质的影响。随着Cys浓度的增加，共挤压WPI-Cys产品的乳化性能和消化率呈上升趋势。具体而言，当Cys达到100 mmol/L时，共挤压WPI-Cys产品的表面疏水性、乳化活性指数（EAI）、乳化稳定性指数（ESI）和胃消化率分别比WPI提高了205.07%、77.51%、193.95%和71.81%。主成分分析（PCA）结果进一步表明，浓度为100 mmol/L的共挤压WPI-Cys具有最佳的功能特性。此外，在所有样品中，Cys浓度为100 mmol/L时，共挤压WPI-Cys表现出最强的佩克莱数（Pe）值和表观粘度。因此，共挤压将是一种改性WPI的有效方法，可为食品加工提供具有优异功能特性的乳清蛋白基成分。
