期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 120, 期 -, 页码 34-44出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2018.08.070
关键词
Oxidative stability; Whey protein concentrate; Protein-xanthan gum mixtures; Microparticulation
资金
- China Postdoctoral Science Foundation [2017M610165]
- National High Technology Research and Development Program of China (863 Program) [2013AA102204]
- Innovation Fund for Young Teachers of Tianjin University of Science and Technology [2016LG04]
In this article, oil-in-water (O/W) emulsions stabilized by natural whey protein concentrate (WPC) and microparticulated whey protein (MWP) and their mixtures with xanthan gum (XG) were prepared to investigate the lipid oxidative stability of O/W emulsions with the same interfacial composition but different interfacial structures. High-performance size exclusion chromatography, Fourier transform infrared spectrometry, X-ray diffraction analysis and steady-state fluorescence spectroscopy were used to reveal the differences in the structures of natural whey protein and the microparticulated whey proteins (MWP, pH 3.5-8.5). Dispersions of the proteins (70% w/w) and XG (30% w/w) were mixed to prepare the mixtures (protein-XG). Emulsions of 60% peanut oil that were stabilized by the proteins and the protein-XG mixtures were subjected to oxidation. In addition, the peroxide values (PVs) were measured to evaluate the oxidative stability of each emulsion. The MWP(pH 4.5)-XG and MWP(pH 6.5)-XG-stabilized emulsions showed high oxidative stabilities that were not significantly different from each other. The results indicated that a single complex layer formed by the spherical protein micro particles and XG can better inhibit the lipid oxidation of O/W emulsions than a double layer. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation. (C) 2018 Published by Elsevier B.V.
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