Effect of interface composition on gel strength and water holding capacity of emulsion-filled whey protein gels
-
摘要: 考察了p H（3、7）、氯化钠浓度（50、200mmol/L）以及热处理（90℃、30min）对不同乳化剂（乳清分离蛋白、Tween20、Tween20+马铃薯蛋白水解物）制备O/W乳状液分层稳定性的影响。并以凝胶持水性和凝胶强度为指标,考察了p H和氯化钠浓度对上述不同界面组成的乳化颗粒填充乳清蛋白热诱导凝胶性质的影响。结果表明,以乳状液为溶剂制备的凝胶持水性与凝胶强度高于以水为溶剂制备的凝胶。加入一定量的氯化钠有助于乳状液凝胶持水性与凝胶强度的增加。研究表明,p H和盐浓度对乳状液填充凝胶强度均有影响,乳状液性质对乳状液填充凝胶强度和持水性有一定影响。Abstract: Effect of different environmental conditions including different p H ( 3, 7) , different concentration of sodium chloride (50, 200mmol/L) and heat treatment (90℃, 30min) on stability of emulsions prepared using different emulsifiers (WPI, Tween20, Tween +potato protein hydrolysate) by gravitational separation methods were investigated. Emulsions prepared using different emulsifier including WPI, Tween20 and Tween +potato protein hydrolysate by high speed homogenization method were used as solvent to prepare protein gels. Heat set emulsion-filled whey protein gels were prepared at the protein concentration of 12% (w/v) at different p H (3, 7) and concentration of Na Cl (50 and 200mmol/L) by heating at 90℃ for 30 min. Results showed that gel strength and water holding capacity of gel prepared using emulsion as solvent were higher than the gel prepared with water. Adding sodium chloride could effectively improve the strength and water holding capacity of the gel. It was shown that environmental conditions including p H and salt had effect on gel strength of emulsion-filled whey protein gels. Moreover, emulsion properties had effect on water holding capacity and gel strength of emulsion-filled whey protein gels.
-
Keywords:
- whey protein gel /
- emulsion /
- water holding capacity /
- gel strength
-
[1] Aguilera JM, Rademacher B.Protein Gels.In:Yada R.Y.editors.Proteins in Food Processing[M].Boca Raton:CRC Press Inc, 2004:468-482
[2] Wu M, Xiong YL, Chen J, et al.Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels[J].Journal of Food Science, 2009, 74 (4) :E207-E217.
[3] Wu M, Xiong YL, Chen J.Rheology and microstructure of myofibrillar protein-lipid composite gels:effect of emulsion droplet size and membrane type[J].Journal of Food Engineering, 2011, 106 (4) :318-324.
[4] Dickinson E.Emulsion gels:The structuring of soft solids with protein-stabilized oil droplets[J].Food Hydrocolloids, 2012, 28 (1) :224-241
[5] Wang LL, Xiong YL.Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability.Journal of Agricultural and Food Chemistry[J].2005, 53 (23) :9186-9192.
[6] 程宇, 陈洁, 马海乐, 等.不同蛋白水解物在大豆油水包油乳状液中的抗氧化作用[J].食品工业科技, 2012, 33 (16) :108-110. [7] Cheng Y, Xiong YL, Chen J.Antioxidation and emulsifying property of hydrolyzed potato protein in soybean oil-in-water emulsions[J].Food Chemistry, 2010, 120 (1) :101-108.
[8] Mun S, Decker EA, Mc Clements DJ.Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers[J].Langmuir, 2005, 21 (14) :6228-6234.
[9] Mun S, Decker EA, Mc Clements DJ.Effect of molecular weight and degree of deacetylation of chitosan on the formation of oilin-water emulsions stabilized by surfactant-chitosan membranes[J].Journal of Colloid and Interface Science, 2006, 296 (2) :581-590.
[10] 陈冲, 于国萍.不同因素对乳清蛋白乳化凝胶特性的影响[J].食品工业科技, 2011, 32 (11) :127-130. [11] Boye JI, Alli I, Ismail AA, et al.Factors affecting molecular characteristics of whey protein gelation[J].International Dairy Journal, 1995, 5 (4) :337-353
[12] Mc Clements DJ, Monahan FJ, Kinsella JE.Effect of emulsion droplets on rheology of whey protein isolate gels[J].Journal of Texture Studies, 1993, 24 (4) :411-422.
[13] Sala G, de Wijka RA, van de Velde F, et al.Matrix properties affect the sensory perception of emulsion-filled gels[J].Food Hydrocolloids, 2008, 22 (3) :353-363.
计量
- 文章访问数: 204
- HTML全文浏览量: 34
- PDF下载量: 240
下载:
