Effect of heat treatment on the microrheological properties of lactoferrin-β-carotene/soybean polysaccharide-DHA emulsion

The rheological properties of protein emulsion system was easy to be changed when it was heated, thus affecting its quality.In order to improve the heat resistance of the emulsion, a new multi-functional emulsion microaggregate was constructed based on the heteroaggregation effect of emulsion.Soybean polysaccharide ( SSPS) and lactoferrin ( LF) as emulsifier, DHA andβ-carotene as functional components were prepared to SSPS-DHA emulsion and LF-β-carotene emulsion. Then, heteroaggregation forming emulsions of different micro-clusters occurred in different proportions. The effects of 25 ~ 80 ℃programmed heating 30 min ( heating process) and 80 ℃ heating 30 min ( simulated pasteurization) on the physical stability and rheological properties of the emulsion were investigated. The results showed that the single LF-β-carotene emulsion was completely denatured and exhibited solid after heating.The rheological properties of the SSPS-DHA/LF-β-carotene emulsion micro-aggregates were significantly improved under heating condition, the fluidity and viscoelastic of the 90 wt% LF-β-carotene-10 wt% SSPS-DHA emulsion micro-aggregates showed fluid characteristics. Therefore, the addition of SSPS-DHA emulsion significantly improved the thermal denaturation and thermal coagulation characteristics of the protein emulsion, thus ensuring that the heat treatment of pasteurization did not change the texture of the functional compound emulsion.