乳清分离蛋白-葡聚糖接枝物Pickering乳液的稳定性研究Stability of whey protein isolate-dextran conjugate Pickering emulsion

乳清分离蛋白-葡聚糖接枝物Pickering乳液的稳定性研究Stability of whey protein isolate-dextran conjugate Pickering emulsion

为提高蛋白基Pickering乳液稳定性，采用美拉德反应制备乳清分离蛋白（WPI）-葡聚糖（Dex）接枝物，然后利用该接枝物制得蛋白基固体颗粒，再与中链甘油三酯制备Pickering乳液，考察WPI-Dex接枝物对蛋白基固体颗粒乳化活性、乳化稳定性和蛋白基Pickering乳液乳析指数的影响，以及Pickering乳液在不同pH、加热温度、贮藏时间下粒径的变化。结果表明：扫描电镜观察到共价接枝Dex将WPI形貌结构由球状转变为片状，十二烷基硫酸钠-聚丙烯酰胺凝胶电泳证实干法美拉德反应成功制备了WPI-Dex接枝物；与WPI相比，WPI-Dex接枝物的乳化活性和乳化稳定性分别增加了57.8%和1...

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Bibliographic Details
Main Author:	戴清源，傅锡鹏，朱秀灵，洪青源，王慧琴，陈锦，方雯 DAI Qingyuan, FU Xipeng, ZHU Xiuling, HONG Qingyuan, WANG Huiqin, CHEN Jin, FANG Wen
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-10-01
Series:	Zhongguo youzhi
Subjects:	乳清分离蛋白；葡聚糖；美拉德反应；pickering乳液；ph稳定性；热稳定性；贮藏稳定性 whey protein isolate; dextran; maillard reaction; pickering emulsion; ph stability; thermal stability; storage stability
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231011&flag=1

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