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首页> 外文学位 >Functional properties of whey protein and its application in nanocomposite materials and functional foods.
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Functional properties of whey protein and its application in nanocomposite materials and functional foods.

机译：乳清蛋白的功能特性及其在纳米复合材料和功能食品中的应用。

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摘要

Whey is a byproduct of cheese making; whey proteins are globular proteins which can be modified and polymerized to add functional benefits, these benefits can be both nutritional and structural in foods. Modified proteins can be used in non-foods, being of particular interest in polymer films and coatings. Food packaging materials, including plastics, can linings, interior coatings of paper containers, and beverage cap sealing materials, are generally made of synthetic petroleum based compounds. These synthetic materials may pose a potential human health risk due to presence of certain chemicals such as Bisphenol A (BPA). They also add to environmental pollution, being difficult to degrade. Protein-based materials do not have the same issues as synthetics and so can be used as alternatives in many packaging types. As proteins are generally hydrophilic they must be modified structurally and their performance enhanced by the addition of waterproofing agents. Polymerization of whey proteins results in a network, adding both strength and flexibility. The most interesting of the food-safe waterproofing agents are the (large aspect ratio) nanoclays. Nanoclays are relatively inexpensive, widely available and have low environmental impact. The clay surface can be modified to make it organophilic and so compatible with organic polymers. The objective of this study is the use of polymerized whey protein (PWP), with reinforcing nanoclays, to produce flexible surface coatings which limit the transfer of contents while maintaining food safety. Four smectite and kaolin type clays, one treated and three natural were assessed for strengthening qualities and the potential waterproofing and plasticizing benefits of other additives were also analyzed. The nutritional benefits of whey proteins can also be used to enhance the protein content of various foodstuffs. Drinkable yogurt is a popular beverage in the US and other countries and is considered a functional food, especially when produced with probiotic bacteria. Carbonation was applied to a drinkable yogurt to enhance its benefits. This process helps reduce the oxygen levels in the foodstuff thus potentially being advantageous to the microaerophilic probiotic bacteria while simultaneously producing a product, somewhat similar to kefir, which has the potential to fill a niche in the functional foods market. Yogurt was combined with a syrup to reduce its viscosity, making it drinkable, and also to allow infusion of CO2. This dilution reduced the protein content of the drink and so whey protein concentrate was added to increase levels in the final product. High-methoxyl pectins were used to provide stability by reducing the tendency of the proteins to sediment out. The objectives of this study were to develop a manufacturing technology for drinkable carbonated symbiotic yogurts, and to evaluate their physicochemical properties. Two flavors of yogurt drink, pomegranate and vanilla, were formulated containing inulin as prebiotic, along with probiotic bacteria, producing symbiotic dairy beverages.
机译：乳清是奶酪制作的副产品。乳清蛋白是球状蛋白，可以进行修饰和聚合以增加功能性益处，这些益处可以在食品中既有营养又有结构性。修饰的蛋白质可用于非食品中，特别是在聚合物薄膜和涂层中。食品包装材料，包括塑料，罐头衬里，纸质容器的内涂层和饮料盖密封材料，通常由合成石油基化合物制成。这些合成材料可能会由于某些化学物质（例如双酚A（BPA））的存在而对人类健康构成潜在风险。它们还增加了环境污染，难以降解。基于蛋白质的材料不具有与合成材料相同的问题，因此可以在许多包装类型中用作替代材料。由于蛋白质通常是亲水性的，因此必须对其进行结构修饰，并通过添加防水剂来增强其性能。乳清蛋白的聚合形成网络，从而增加强度和柔韧性。食品安全的防水剂中最有趣的是（大长径比）纳米粘土。纳米粘土相对便宜，可广泛获得并且对环境的影响很小。可以对粘土表面进行改性以使其具有亲有机性，从而与有机聚合物相容。这项研究的目的是使用具有增强纳米粘土的聚合乳清蛋白（PWP）来生产柔性表面涂层，该涂层可限制内容物的转移，同时保持食品安全。评估了四种蒙脱石和高岭土类型的粘土，其中一种经过处理，三种为天然，以增强质量，还分析了其他添加剂的潜在防水和增塑益处。乳清蛋白的营养价值也可用于提高各种食品的蛋白质含量。可饮用酸奶是在美国和其他国家/地区流行的饮料，被认为是功能性食品，尤其是与益生菌一起生产时。将碳酸化处理应用于可饮用的酸奶以增强其益处。该方法有助于降低食品中的氧气含量，从而潜在地有利于微需氧益生菌，同时生产某种与开菲尔类似的产品，该产品具有填补功能性食品市场的潜力。酸奶与糖浆混合使用以降低其粘度，使其可饮用，并且还可以注入CO2。这种稀释降低了饮料中的蛋白质含量，因此添加了浓缩乳清蛋白以增加最终产品中的水平。高甲氧基果胶被用来通过减少蛋白质沉淀的趋势来提供稳定性。这项研究的目的是开发一种可饮用的碳酸共生酸奶的制造技术，并评估其理化特性。配制了两种口味的酸奶饮料，石榴和香草，其中含有菊粉作为益生元，以及益生菌，可生产共生乳制品饮料。

著录项

  • 作者

    Walsh, Helen.;

  • 作者单位

    The University of Vermont and State Agricultural College.;

  • 授予单位 The University of Vermont and State Agricultural College.;
  • 学科 Agriculture Food Science and Technology.;Engineering Materials Science.
  • 学位 Ph.D.
  • 年度 2014
  • 页码 227 p.
  • 总页数 227
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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