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投稿时间：2023-12-05
投稿时间：2023-12-05
中文摘要: 蛋白质和多酚可通过非共价相互作用形成复合物，改善蛋白质自身的功能特性。该研究考察单宁酸浓度对乳清蛋白发泡能力和泡沫稳定性的影响，并进一步探究乳清蛋白和单宁酸复合物在不同环境（温度、pH 值及盐离子浓度）下的泡沫特性。结果表明，随着单宁酸浓度的增加，乳清蛋白的发泡能力先增加后降低，而其泡沫稳定性持续增加。在4 ℃时，乳清蛋白和单宁酸复合物表现出较佳的发泡能力和泡沫稳定性。当温度超过25 ℃时，随着温度的升高，复合物发泡能力和泡沫稳定性均明显降低。当pH 值为2.0 时，复合物的发泡能力强，但泡沫稳定性差，而pH值为3.5 时，复合物的发泡能力差，但泡沫稳定性高。随着钠离子浓度的增加，复合物的发泡能力显著降低，但钠离子的存在显著增加复合物的泡沫稳定性。因此，在乳清蛋白中添加适量的单宁酸可有效改善其泡沫特性。
Abstract:Complexes of protein and polyphenol could be formed by non-covalent interactions，which could improve the functional properties of the protein.In this study，the effect of tannic acid concentration on the foaming capacity and foam stability of whey protein was studied，and the foaming properties of whey protein-tannic acid complexes under different conditions （temperature，pH，and sodium ion concentration） were further investigated.The results showed that the foaming capacity of whey protein firstly increased and then decreased with increasing tannic acid concentration，while the foam stability was continuously increased.The whey proteintannic acid complexes exhibited best foaming capacity and foam stability at 4 ℃.However，when the temperature was above 25 ℃，the foaming capacity and foam stability of the complexes were both significantly reduced with the increment of temperature.The strongest foaming capacity and the worst foam stability of the complexes can be found at pH2.0.At pH3.5，the complexes presented the worst foaming capacity and the highest foam stability.The foaming capacity of the complexes decreased significantly with increasing sodium ion concentration.However，the presence of sodium ions significantly enhanced the foam stability of the complexes.Hence，an appropriate amount of tannic acid can effectively improve the foaming properties of whey protein.
文章编号：202506011 中图分类号： 文献标志码：
基金项目:许昌学院科研项目（2024ZD012）；河南省中央引导地方科技发展资金项目（Z20221341069）
| 作者 | 单位 |
| 王永辉1，2，魏晨阳1，郭卫芸1，2，高雪丽1，2，李光辉1，2，何胜华1，2，黄继红1 | 1.许昌学院 食品与药学院，河南 许昌 461000；2.功能食品绿色制造河南省协同创新中心，河南 许昌461000 |
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