Structural and colloidal properties of whey protein aggregates produced by indirect tubular heating and direct steam injection

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-01-01 DOI:10.1016/j.foostr.2022.100301

Xiuju Wang, Zhengtao Zhao

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引用次数: 1

Abstract

This research aimed to compare the structural and colloidal properties of whey protein aggregates (WPA) produced by indirect tubular heating and direct steam injection methods. The results illustrated that WPA produced from direct steam injection had better colloidal stability and functionality compared to those produced by indirect heating. WPA obtained from direct steam injection had smaller sizes and higher surface hydrophobicity, although they had a similar surface negative charge. More importantly, WPA from direct steam injection had much better colloidal stability. Especially for the sample produced by the direct steam injection containing a higher concentration of 30 %, which remained stable during 20 days’ storage. In comparison, precipitation was noticed after ten days for the sample with a lower concentration of 10 %, indicating the functionality and colloidal stability of WPA were also affected by the protein concentration. Those results demonstrated that the functionality of WPA can be tailored by selecting appropriate materials and manufacturing techniques.

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间接管式加热和直接蒸汽注入制备的乳清蛋白聚集体的结构和胶体特性

本研究旨在比较通过间接管式加热和直接蒸汽注射方法生产的乳清蛋白聚集体（WPA）的结构和胶体性质。结果表明，与间接加热制备的WPA相比，直接蒸汽注射制备的WPA具有更好的胶体稳定性和功能性。通过直接蒸汽注入获得的WPA具有较小的尺寸和较高的表面疏水性，尽管它们具有相似的表面负电荷。更重要的是，直接蒸汽注入的WPA具有更好的胶体稳定性。特别是通过直接蒸汽注入生产的样品，其含有30%的较高浓度，在20天的储存期间保持稳定。相比之下，对于较低浓度为10%的样品，在10天后注意到沉淀，这表明WPA的功能性和胶体稳定性也受到蛋白质浓度的影响。这些结果表明，WPA的功能可以通过选择合适的材料和制造技术来定制。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.