用乳清蛋白微凝胶稳定的高内相乳剂：表征、物理稳定性和液体烟包封效率。

IF 7.7 1区化学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

International Journal of Biological Macromolecules Pub Date : 2025-06-01 DOI:10.1016/j.ijbiomac.2025.144605

Siqi Zhao, Mengtong Li, Xinyao Xu, Qian Chen, Haotian Liu, Hongbo Sun

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引用次数: 0

摘要

将分离乳清蛋白（whey protein isolate， WPI）在90 ℃下加热30 min制成乳清蛋白微凝胶（whey protein microgel， WPM），并分析其特性。结果表明，WPM的液滴大小和表面净电荷均显著大于WPI。荧光光谱和傅里叶变换红外（FTIR）光谱显示WPI在加热下展开。调节WPM悬浮液的浓度为1 %、2 %、3 %、4 %和5 % (w/v)，用于稳定包埋液烟的高内相乳剂（HIPEs）。随着WPM浓度的增加，HIPE的液滴尺寸减小，其流变性能和物理稳定性提高。气相色谱-质谱（GC-MS）分析表明，随着WPM浓度的增加，液体烟雾中挥发性风味化合物的保留率增加。综上所述，本文制备的HIPEs可用于食品工业中活性香料的封装和缓释。

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High internal phase emulsions stabilized with whey protein microgels: Characterization, physical stability, and liquid smoke encapsulation efficiency

A whey protein microgel (WPM) was formed by heating whey protein isolate (WPI) at 90 °C for 30 min and the characteristics of the former were then analyzed. The findings showed that the WPM droplet size and surface net charge were significantly larger than those of the WPI. Fluorescence spectroscopy and Fourier transform infrared (FTIR) spectra revealed that the WPI unfolded in response to heating. The WPM suspension was adjusted to concentrations of 1 %, 2 %, 3 %, 4 %, and 5 % (w/v) and used to stabilize high internal phase emulsions (HIPEs) embedding liquid smoke. The droplet sizes of the HIPE decreased and its rheological behavior and physical stability increased with increasing WPM concentration. Gas chromatography-mass spectrometry (GC–MS) disclosed that the rate of retention of the volatile flavor compounds in the liquid smoke increased with WPM concentration. Overall, the HIPEs fabricated herein could potentially be used for the encapsulation and sustained release of active flavoring in the food industry.

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来源期刊

International Journal of Biological Macromolecules 生物-生化与分子生物学

CiteScore

13.70

自引率

9.80%

发文量

2728

审稿时长

64 days

期刊介绍： The International Journal of Biological Macromolecules is a well-established international journal dedicated to research on the chemical and biological aspects of natural macromolecules. Focusing on proteins, macromolecular carbohydrates, glycoproteins, proteoglycans, lignins, biological poly-acids, and nucleic acids, the journal presents the latest findings in molecular structure, properties, biological activities, interactions, modifications, and functional properties. Papers must offer new and novel insights, encompassing related model systems, structural conformational studies, theoretical developments, and analytical techniques. Each paper is required to primarily focus on at least one named biological macromolecule, reflected in the title, abstract, and text.