期刊论文

Preparation and properties of whey protein pectin complex

中文

粮食与油脂

1008-9578

2024

37

05

113-119+157

本校为第一机构

以乳清分离蛋白(WPI)和高甲氧基果胶(HMP)为原料制备复合物,对不同pH和质量比下复合物的热稳定性、乳化性能和界面吸附性能等进行表征,从而确定WPI-HMP复合物合适的制备条件。结果表明:在pH 3.5、WPI和HM...展开更多 以乳清分离蛋白(WPI)和高甲氧基果胶(HMP)为原料制备复合物,对不同pH和质量比下复合物的热稳定性、乳化性能和界面吸附性能等进行表征,从而确定WPI-HMP复合物合适的制备条件。结果表明:在pH 3.5、WPI和HMP质量比1∶1条件下,WPI-HMP复合物的粒径为(298.8±6.7)nm,多分散指数(PDI)为0.303±0.05,液滴间存在较高静电斥力,有较强的抗聚结稳定性,所制备的WPI-HMP复合物具有良好的分散性...

Whey protein isolate(WPI)and high methoxyl pectin(HMP)were used for the fabrication of the complex.The thermal stability,emulsification properties and interfacial adsorption properties of the complexes at different pH and mass ratio were characterized,to determine the a...MORE Whey protein isolate(WPI)and high methoxyl pectin(HMP)were used for the fabrication of the complex.The thermal stability,emulsification properties and interfacial adsorption properties of the complexes at different pH and mass ratio were characterized,to determine the app...