Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions

文献类型： 外文期刊

第一作者： Xiao, Yingping

作者： Xiao, Yingping;Qi, Phoebe X.;Wickham, Edward D.;Xiao, Yingping

作者机构：

关键词： Whey protein isolate (WPI); sugar beet pectin (SBP); Chemical composition; zeta-Potential; Emulsion stability

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 330 卷

页码：

收录情况： SCI

摘要： We investigated changes in the chemical composition of WPI as a result of heating (60 degrees C, 72 h) with SBP in solution (pH 6.75). The concentration of WPI was kept at a constant (3%), whereas the level of SBP was varied at 1, 1.5, and 3%. The reaction products were examined using the Ellman's reagent, ninhydrin assay, and gel electrophoresis. The results demonstrated that the losses of the free sulfhydryl (-SH) and primary amine (-NH2) contents in WPI were less severe compared to those occurring in the dry-state at similar conditions (mass ratio, temperature, and reaction duration). The mixtures were used as emulsifiers in an O/W emulsion system at pH 3.20 and 6.75 and showed an improved ability to stabilize the average size of the droplets than WPI alone at acidic pH. The mixtures at higher levels of SBP, >= 1.5%, however, adversely affected the emulsion stability at neutral pH.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序