关键词: 乳液凝胶, 热处理, 微结构, 维生素, 稳定性

Abstract: Whey protein isolate (WPI) emulsion gels were prepared through glucono-δ-lactone (GDL) induced gelation, and the gels were used to simultaneously incorporate the hydrophilic and hydrophobic functional ingredients (sodium isoascorbate and vitamin E). The study focused on the relationship between the microstructures of emulsion gels and the stability of vitamins. Thermal treatment (85℃) was applied to modulate the denature level of protein, which then influenced the microstructures of the emulsion gels and stability of vitamins. The findings indicated that droplet size of the emulsion was increased, and zeta-potential was reduced with the increase in heating time, while the apparent viscosity was not significantly affected. Textural and rheological analysis showed that hardness and storage modulus of emulsion gels were enhanced with the increase in heating time, but the elasticity was weakened. Storage experiments at different temperatures revealed that the prolongation of heating time was beneficial to improve the stability of different vitamins, and there was a synergy effect between the mixed vitamins. It was concluded the microstructures of the emulsion gels could be adjusted by thermal treatment, which then can be used to control the stability different vitamins.

Key words: Emulsion gel, thermal treatment, microstructure, vitamins, stability