分离乳清蛋白-海藻酸钠复合物：结构、理化、功能特性和形成机理

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2025-06-25 DOI:10.1111/1471-0307.13157

Qiang Cui, Fuli Li, Linlin Xiong, Wenxin Liu, Man Zhou

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引用次数: 0

摘要

本研究旨在通过多光谱技术和分子模拟研究乳清分离蛋白（WPI）与海藻酸钠（SA）的配比、pH和温度等条件，以及WPI - SA配合物的形成机理。红外、荧光和紫外光谱结果表明，WPI暴露出更多的疏水区与SA结合。同时，WPI-SA配合物的发泡和乳化性能显著提高，并表现出较强的抗氧化性能。这些结果为WPI-SA配合物在食品工业中作为稳定剂和质构调节剂的应用提供了有价值的信息。

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Whey protein isolate-sodium alginate complexes: Structural, physicochemical, functional properties and formation mechanism

This study aimed to investigate the conditions (ratio of whey protein isolate (WPI) to sodium alginate (SA), pH and temperature) and the formation mechanism of WPI–SA complexes using multispectral techniques and molecular simulations. The spectroscopic results (infrared, fluorescence and ultraviolet) showed that WPI exposed more hydrophobic regions for binding with SA. Meanwhile, the foaming and emulsifying properties of the WPI–SA complexes significantly improved and exhibited strong antioxidant properties. These results provided valuable information for applying WPI–SA complexes as stabilisers and texture modifiers in the food industry.

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.