乳铁蛋白-乳清分离蛋白乳状液微聚集体构建与酶交联对其流变学特性的影响

doi:10.7506/spkx1002-6630-201812004

食品科学 ›› 2018, Vol. 39 ›› Issue (12): 20-25.doi: 10.7506/spkx1002-6630-201812004

乳铁蛋白-乳清分离蛋白乳状液微聚集体构建与酶交联对其流变学特性的影响

李昕，王旭，刘佳炜，李钰，许朵霞*，曹雁平*

（北京食品营养与人类健康高精尖创新中心，北京市食品添加剂工程技术研究中心，食品添加剂与配料北京高校工程研究中心，北京市食品风味化学重点实验室，食品质量与安全北京实验室，北京工商大学食品学院，北京 100048）

出版日期:2018-06-25 发布日期:2018-06-15
基金资助:
国家自然科学基金青年科学基金项目（31501486）；北京市自然科学基金三元联合资助项目（S150003）；北京市科技计划课题项目（Z171100001317004）；“十三五”国家重点研发计划重点专项（2016YFD0400802）；北京市优秀人才培养资助项目（2014000020124G032）；北京市属高等学校创新团队建设与教师职业发展计划项目（IDHT20130506）

Influence of Heteroaggregation and Enzymatic Cross-Linking on Rheological Properties of Lactoferrin and Whey Protein Isolate Emulsions

LI Xin, WANG Xu, LIU Jiawei, LI Yu, XU Duoxia*, CAO Yanping*

(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China)

Online:2018-06-25 Published:2018-06-15

摘要/Abstract

摘要： 以乳清分离蛋白（whey protein isolate，WPI）与乳铁蛋白（lactoferrin，LF）乳状液形成微聚集体与转谷氨酰胺酶酶促交联微聚集体，以期提高体系流变特性。通过微射流分别制备WPI和LF乳状液，二者混合后，乳状液微滴之间发生异型聚集效应，通过转谷氨酰胺酶交联结合形成具有特定三维空间网络结构的微聚集体。研究结果表明：WPI与LF乳状液发生异型聚集，最大程度的聚集和最高物理稳定性体系发生在50% LF-50% WPI微滴形成的微聚集体。异型聚集效应改变了乳状液的流变特性，与单一WPI和LF乳状液相比，50% LF-50% WPI微聚集体流变学特性黏度值分别为单一乳状液的3.72?倍和2.2?倍，通过转谷氨酰胺酶交联，乳状液微聚集体的黏度值为原来的11.4?倍。因此，基于异型聚集效应结合酶促交联，可提高食品体系的流变特性，为开发食品脂质替代物提供了一定的理论支持。

关键词: 乳状液, 异型聚集, 乳清分离蛋白, 乳铁蛋白, 转谷氨酰胺酶, 流变特性

Abstract: The heteroaggregation and transglutaminase-induced aggregation of whey protein isolate (WPI) and lactoferrin (LF) emulsions were investigated in order to improve the rheological properties of the system. WPI and LF emulsions were prepared by microfluidization and the heteroaggregation of emulsion droplets occurred when they were mixed together. After addition of transglutaminase, aggregates were formed by cross-linking, which led to a specific three-dimensional network structure. The mixed 50% LF-50% WPI emulsions showed the greatest degree of aggregation and highest physical stability. Compared with the single WPI and LF emulsions, heteroaggregation enhanced the rheological properties of 50% LF-50% WPI aggregates to 3.72 and 2.2 times, respectively. Notably, the viscosity was increased to 11.4 times through transglutaminase cross-linking. Therefore, it was of great value to improve the rheological properties of food systems by combing heteroaggregation and enzymatic cross-linking. The results of this study will lay a theoretical foundation for developing food lipid substitutes.

Key words: emulsions, heteroaggregation, whey protein isolate (WPI), lactoferrin (LF), transglutaminase, rheological properties

中图分类号:

TS20

李昕，王旭，刘佳炜，李钰，许朵霞，曹雁平. 乳铁蛋白-乳清分离蛋白乳状液微聚集体构建与酶交联对其流变学特性的影响[J]. 食品科学, 2018, 39(12): 20-25.

LI Xin, WANG Xu, LIU Jiawei, LI Yu, XU Duoxia, CAO Yanping. Influence of Heteroaggregation and Enzymatic Cross-Linking on Rheological Properties of Lactoferrin and Whey Protein Isolate Emulsions[J]. FOOD SCIENCE, 2018, 39(12): 20-25.

[1]	戚明明，任志尚，张光耀，贺壮壮，汪陈洁，张东亮，马成业. 挤压处理对豌豆淀粉的流变特性和体外消化率的影响[J]. 食品科学, 2021, 42(9): 55-63.
[2]	石璞洁，许诗琦，王震宇，吴超，卢卫红，杜明. 乳铁蛋白生物活性肽及其功能机制研究进展[J]. 食品科学, 2021, 42(7): 267-274.
[3]	姜姝，腾军伟，刘振民，张娟. 超高压处理对再制奶油干酪质构、流变学特性及微观结构的影响[J]. 食品科学, 2021, 42(5): 84-91.
[4]	王佳玉，陈凤莲，吴迪，汤晓智. 谷氨酰胺转氨酶对全麦面团特性及微观结构的影响[J]. 食品科学, 2021, 42(4): 51-57.
[5]	汪敏，陈洁莹，徐磊，蒋希芝，冯敏. 竹叶抗氧化物/酪蛋白酸钠/乳清分离蛋白可食膜的制备和性能分析[J]. 食品科学, 2021, 42(3): 266-272.
[6]	杜健，梁井瑞，韩宗正，任建威，赵媛，李伟，王剑，冯晓慧. 二十二碳六烯酸微藻油乳状液稳定性的影响因素[J]. 食品科学, 2021, 42(3): 85-91.
[7]	茅芝娟，张昆明，黄永春，郭艳，杨锋，任仙娥，艾硕. 壳聚糖W/O型乳状液的超声辅助制备及其稳定性[J]. 食品科学, 2021, 42(2): 8-16.
[8]	刘义凤，侯占群，田巧基，夏凯，于有强，潘聪，段盛林，罗安来，韩晓峰. 添加玉米低聚肽的紫苏籽油乳状液及其微胶囊的制备[J]. 食品科学, 2021, 42(2): 36-45.
[9]	陈晨，汪佳佳，王立健，庄昕波，陈银基. 油脂预乳化液替代脂肪对乳化肠品质的影响[J]. 食品科学, 2021, 42(16): 8-13.
[10]	陈卫军，刘东红，李云成，孟凡冰，刘达玉. 制备方法对乳清分离蛋白-绿原酸共价接枝物结构和功能性质的影响[J]. 食品科学, 2021, 42(13): 43-50.
[11]	赵晓，徐境含，崔东影，徐珒昭，刘洋，滕国新，许晓曦. 乳铁蛋白对炎症性肠炎大鼠肠道微生态的正向调节作用[J]. 食品科学, 2021, 42(13): 136-142.
[12]	刘佩，陈澄，秦新光，张海枝，胡中泽，吴琼，姚人勇，王学东，刘刚. 乳清分离蛋白聚集体乳化性能及其Pickering乳液稳定性[J]. 食品科学, 2021, 42(12): 24-30.
[13]	林楠，肖瑜，杨新标，郑明珠，潘楚，秦智欣，李学震，张泸月，刘景圣. 麦芽糖对糯性谷物淀粉糊化和流变性质的影响[J]. 食品科学, 2021, 42(10): 1-7.
[14]	方东路，马晓惠，赵明文，郑惠华，陈惠，胡秋辉，赵立艳. 添加灰树花粉面团的酶法改性及面条品质评价[J]. 食品科学, 2021, 42(10): 23-31.
[15]	张海璐，黄翔，杨燃，安凤平，艾明艳，黄群. 蛋白质氧化对羊肉糜流变与凝胶特性的影响[J]. 食品科学, 2020, 41(8): 8-13.

乳铁蛋白-乳清分离蛋白乳状液微聚集体构建与酶交联对其流变学特性的影响

Influence of Heteroaggregation and Enzymatic Cross-Linking on Rheological Properties of Lactoferrin and Whey Protein Isolate Emulsions

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价