Evaluating microwave and conventional heating on the stabilization of emulsion loaded by glycosylated α-lactalbumin

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-06-26 DOI:10.1016/j.jfoodeng.2025.112707

Heyang Xu , Chuanbing Hu , Munkh-Amgalan Gantumur , Haiying Li , Narantuya Sukhbaatar , Ligang Zhang , Zhanmei Jiang

引用次数: 0

Abstract

Impact of microwave treatment (MH) and water bath treatment (WH) at various heating temperatures (75, 85 and 95 °C) on the stability of glycosylated α-lactalbumin (GLA) emulsion was compared and analyzed in this work. The MH-treated GLA had stronger browning intensity and DPPH scavenging ability, and lower free amino group than WH-treated GLA. Compared with WH, MH significantly reduced the creaming index (CI), average particle size, peroxide value (POV) and thiobarbituric acid-reactive substances (TBARS) value of GLA-loaded emulsion, whereas increased its interfacial adsorption ratio and Zeta-potential absolute value. Furthermore, the emulsion with GLA prepared by MH at 95 °C had the best stability even after 10 days of storage. All these results suggest that MH is a superior way to improve physical and oxidant stability of glycosylated-protein loaded emulsion.

查看原文本刊更多论文

评价微波与常规加热对糖基化α-乳清蛋白负载乳状液稳定性的影响

比较分析了不同加热温度（75℃、85℃和95℃）下微波处理（MH）和水浴处理（WH）对糖基化α-乳清（GLA）乳状液稳定性的影响。与wh处理的GLA相比，mh处理的GLA褐变强度和清除DPPH的能力更强，游离氨基含量更低。与WH相比，MH显著降低了gla负载乳状液的乳化指数（CI）、平均粒径、过氧化物值（POV）和硫代巴比妥酸反应物质（TBARS）值，提高了gla负载乳状液的界面吸附比和ζ电位绝对值。此外，在95℃条件下，MH制备的GLA乳液在保存10天后仍具有最好的稳定性。这些结果表明，MH是提高糖基化蛋白负载乳的物理稳定性和氧化稳定性的较好方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.