| 李红娟.热处理温度及蛋白浓度对乳清分离蛋白-黄油乳液体系的影响[J].中国油脂,2021,46(7):34~40.[LI Hongjuan.Effect of heat treatment temperature and protein concentration on whey protein isolate-butter emulsion system[J].China Oils and Fats,2021,46(7):34~40.] |
| 热处理温度及蛋白浓度对乳清分离蛋白-黄油乳液体系的影响 |
| Effect of heat treatment temperature and protein concentration on whey protein isolate-butter emulsion system |
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| DOI： |
| 中文关键词: 乳清分离蛋白 热处理 乳液 稳定性 |
| 英文关键词:whey protein isolate heat treatment emulsion stability |
| 基金项目:国家重点研发计划（2017YFE0131800）；天津市教育科学“十三五”规划课题青年专项（HEYP5015） |
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| 中文摘要: |
| 稳定的乳清分离蛋白（WPI）-黄油乳液体系在乳制品加工及乳制品营养传递系统中有良好的应用前景。对不同质量分数（2%、4%、6%、8%）的WPI分别进行不同的热处理（未加热、80 ℃和90 ℃），加入黄油并进行超声波处理，制备成乳液，对乳液体系粒径、絮凝指数（FI）、乳化活性（EA）、乳化稳定性（ES）、物理稳定性、储藏期粒径变化和脂肪上浮情况进行分析。结果表明：随着热处理温度的升高，乳液的平均粒径增大，未加热乳液平均粒径均小于1 μm，经加热处理后，不同蛋白质量分数乳液的粒径均有不同程度的增大；经过热处理，乳液的EA和ES均有所改善；随着蛋白质量分数的增大，乳液的物理稳定性提高，其中WPI质量分数为6%和8%时，90 ℃热处理样品的稳定性指数（TSI）均小于0.6，稳定性最好，同一蛋白质量分数下，热处理温度越高，蛋白对乳液的稳定作用越强；乳液储藏期脂肪上浮情况与热处理温度和蛋白质量分数显著相关，较高的蛋白质量分数及热处理温度能够改善乳液体系中脂肪上浮情况。研究表明，通过控制蛋白质量分数和WPI热处理温度可以有效提高WPI-黄油乳液体系的乳化特性及稳定性。 |
| 英文摘要: |
| The stable whey protein isolate (WPI)-butter emulsion system has a good application prospect in dairy product processing and dairy product nutrition delivery system. WPI with different mass concentrations (2%, 4%, 6%, 8%) were subjected to different heat treatments (unheated, 80 ℃, 90 ℃), then butter was added and ultrasonic treatment was performed to prepare emulsions. The particle size, flocculation index（FI）, emulsifying activity (EA), emulsion stability (ES), physical stability, particle size changes and fat floating of the emulsion during storage were analyzed. The results showed that as the heat treatment temperature increasing, the average particle size of the emulsion increased. The average particle size of the unheated emulsion was less than 1 μm, After heat treatment, the particle size of the emulsion with different protein mass concentration increased at different degrees. After heat treatment, the EA and ES of the WPI emulsion improved. As the protein mass concentration increased, the physical stability of emulsion increased, in which the stability indexes of the samples with protein mass concentration 6% and 8% heated at 90 ℃ were all less than 0.6, and the stability was the best. Under the same protein mass concentration, the higher the heat treatment temperature, the stronger the proteins stabilizing effect on the emulsion. The fat floating of the emulsion during storage was significantly related to the heat treatment temperature and protein mass concentration. Higher protein mass concentration and heat treatment temperature could improve the fat floating in the emulsion system. The study showed that controlling the protein mass concentration and WPI heat treatment temperature could effectively improve the emulsification characteristics and stability of the WPI-butter emulsion system. |
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