纤维诱导对乳清浓缩蛋白起泡性的改善作用分析

纤维诱导对乳清浓缩蛋白(WPC)起泡性具有明显的改善作用。通过向乳清浓缩蛋白中添加一定量成熟的纤维,研究热处理过程中纤维诱导对乳清浓缩蛋白起泡性的影响。结果发现,纤维诱导的乳清浓缩蛋白起泡性远高于乳清浓缩蛋白自发形成纤维的起泡性。在诱导过程中,纤维可以快速提高乳清浓缩蛋白的起泡性,尤其在诱导前期(0~2 h);纤维诱导乳清浓缩蛋白1 h和2 h的起泡能力分别是乳清浓缩蛋白自发形成纤维的1.36倍和1.41倍。成熟纤维可快速诱导乳清浓缩蛋白形成纤维,提高聚合速率并缩短纤维形成时间。同时,聚合驱动力也在诱导前期(0~2 h)快速变化,加速纤维形成。

Improving Foaming Properties of Whey Protein Concentrate Induced by Fibrils

The foaming properties of whey protein concentrate induced by mature fibrils had obvious improvement. The foaming properties of whey protein concentrate by adding an amount of mature fibrils during heat treatment was investigated. The results showed that the foaming property of whey protein concentrate induced by mature fibrils was much higher than that of whey protein concentrate spontaneous fibrillation. In addition, mature fibrils could rapidly improve the foaming properties of whey protein concentrate during the induction process, especially in the early stage (0~2h). The foaming ability of whey protein concentrate induced by mature fibrils heated for 1h and 2h was 1.36 and 1.41 times than that of whey protein concentrate spontaneous fibrillation, respectively. The increase of the foaming ability of whey protein concentrate induced by mature fibrils was increased by 32.35%, compared with the increase of the foaming ability of whey protein concentrate after heated for 10h. The difference in whey protein concentrate fibrillation capabilities may be related to the two methods of induction and spontaneous processing. Mature fibrils could accelerate whey protein concentrate fibrillation, increase the rate of polymerization and reduce the time of fibril formation. Meanwhile, the driving aggregation force of whey protein concentrate induced by mature fibrils was also changed rapidly during the early stage (0~2h) to accelerate the formation of fibrils, compared with the spontaneous formation of whey protein concentrate.