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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Properties of beta-Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin, and Sucrose Palmitate
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Properties of beta-Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin, and Sucrose Palmitate

机译：β-乳糖蛋白聚集体和凝胶的性质，受重氮乳化剂混合物的吐温20，卵磷脂和蔗糖棕榈酸酯的影响

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摘要

The influence of sucrose palmitate, Tween 20, and lecithin on the properties of heat-induced aggregates and cold-set gels of beta-lactoglobulin was studied based on an experimental mixture design with a fixed total emulsifier concentration. Emulsifiers were added to the protein solution before heating. Aggregate size and absolute values of potential increased with the addition of emulsifiers, among which lecithin had the most pronounced effect. The water retention of the aggregates correlated positively with the aggregate size. Gels had reduced fracture stress and strains with increasing sucrose palmitate and decreasing Tween 20 contents. The fracture properties correlated with the zeta potentials of the aggregates, and larger aggregates led to gels with higher water-holding capacities. The emulsifiers hence influenced the gel properties indirectly via the aggregate properties. The impact of emulsifiers on food structures should therefore be considered when a food product is designed.
机译：基于实验混合物设计，研究了固定的总乳化剂浓度的实验混合物设计研究了蔗糖棕榈酸酯，吐温和卵磷脂对β-乳酰叶蛋白的热诱导的聚集和冷凝凝胶的性能。 加热前将乳化剂加入蛋白质溶液中。 随着乳化剂的添加，潜在的总体尺寸和绝对值增加，其中卵磷脂具有最明显的效果。 聚集体的水保留随着聚集体尺寸而正相关。 凝胶具有降低的骨折应力和菌株随着蔗糖棕榈酸酯的增加并降低吐温20含量。 与聚集体的Zeta电位相关的裂缝性能，较大的聚集体LED凝胶具有更高的水保持能力。 因此，乳化剂通过聚集性地间接影响凝胶性质。 因此，当设计食品时，应考虑乳化剂对食品结构的影响。

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