食品科学 ›› 2022, Vol. 43 ›› Issue (14): 22-27.doi: 10.7506/spkx1002-6630-20211019-204

• 食品化学 • 上一篇    

淀粉-乳清蛋白复合条件对体系润滑特性的影响

赵杰,宋晓燕,马兵团,金钰,马常云,陈慧,孙晓薇,林顺顺,李梦琴   

  1. (1.河南农业大学食品科学技术学院,河南 郑州 450002;2.河南同昌实业有限公司,河南 郑州 450000;3.河南省林业科学研究院,河南 郑州 450008)
  • 发布日期:2022-07-28
  • 基金资助:
    国家自然科学基金青年科学基金项目(31901820);河南省高等学校重点科研项目(20A550010)

Lubricating Properties of a Mixed System of Starch and Whey Protein

ZHAO Jie, SONG Xiaoyan, MA Bingtuan, JIN Yu, MA Changyun, CHEN Hui, SUN Xiaowei, LIN Shunshun, LI Mengqin   

  1. (1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China;2. Henan Tongchang Industrial Co. Ltd., Zhengzhou 450000, China; 3. Henan Academy of Forestry Sciences, Zhengzhou 450008, China)
  • Published:2022-07-28

摘要: 探索浓缩乳清蛋白(whey protein concentrate,WPC)是否参与淀粉糊化过程及复合质量分数对淀粉-WPC复合体系润滑特性的影响,选取聚二甲基硅氧烷作为摩擦副,模拟口腔加工条件对淀粉-WPC复合体系的润滑特性进行研究。结果显示:在口腔加工的0~60 s时间范围,WPC参与和未参与淀粉糊化,2 种复合方式得到复合体系的润滑性能存在显著差异(P<0.05),且在不同植物源淀粉间存在显著差异(P<0.05);在WPC复合质量分数1%~7%范围内,WPC的复合显著提升了原淀粉凝胶体系的润滑特性,且WPC质量分数对复合体系润滑特性提升呈非线性关系具有正显著影响(P<0.05)。该研究为提升淀粉蛋白质基质食品的质地口感提供理论参考。

关键词: 淀粉凝胶;乳清蛋白;口感;润滑;摩擦学

Abstract: The goal of this study was to investigate the effect of whether or not whey protein concentrate (WPC) is involved in starch gelatinization and WPC concentration on the lubricating properties of a starch-WPC mixed system as evaluated using polydimethylsiloxane as the friction pair under simulated oral conditions. The results showed that during the first 60 seconds of oral processing, the lubricating properties of starch-WPC mixed systems significantly varied depending on whether or not WPC was involved in starch gelatinization and on the species of starchy plants used (P < 0.05). Addition of 1%–7% of WPC significantly improved the lubricating properties of starch gels in a nonlinear manner (P < 0.05). The results of this study provide a theoretical basis for improving the texture and taste of starch-protein based foods.

Key words: starch gels; whey protein; mouthfeel; lubricating; tribology

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