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Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications
Food and Bioprocess Technology ( IF 5.6 ) Pub Date : 2020-06-03 , DOI: 10.1007/s11947-020-02467-0
Maria Eletta Moriano , Cristina Alamprese

This work aims at studying the effects of whey protein concentrate (WP) and egg white powder (EW) as structuring agents in double emulsions (W1/O/W2). A D-optimal design was developed considering the following factors: type (WP, EW) and concentration (0, 5, 10 g/100 mL) of protein used to gel the inner water phase (W1), W1 volume percentage (20%, 30%, and 40%) in primary emulsion (W1/O), and W1/O volume percentage (40, 50, 60%) in W1/O/W2. The 21 samples were investigated by FT-IR spectroscopy, which revealed different protein conformations depending on W1 and W1/O fractions, and a better interaction with oil of WP rather than EW. Highly significant (p < 0.001) multivariate models were computed for yield, rheological properties, and creaming stability of W1/O/W2, being W1 and W1/O the most influent factors. Protein type significantly affected W1/O/W2 rheology, revealing a better structuring ability of EW with respect to WP, resulting in higher apparent viscosity and consistency coefficient values. A W1/O/W2 optimized for maximum values of apparent viscosity, yield, and creaming stability was developed, composed of 10 g/100 mL EW in W1, 29% W1, and 60% W1/O, with an oil content of 42.6 mL/100 mL. The optimized emulsion gave results in good agreement with the predicted values, thus confirming the validity of the developed multivariate models for the design of double emulsions with desired features.

Graphical abstract



中文翻译:

乳清蛋白浓缩物和蛋清粉作为食品双乳化剂的结构化剂

这项工作旨在研究乳清蛋白浓缩物(WP)和蛋清粉(EW)作为双乳剂(W 1 / O / W 2)中的结构剂的作用。根据以下因素开发了D优化设计:用于凝胶内部水相的蛋白质的类型(WP,EW)和浓度(0、5、10 g / 100 mL)(W 1),W 1体积百分比(W初级乳液(W 1 / O)中的20%,30%和40%,以及W 1 / O / W 2中W 1 / O的体积百分比(40、50、60%)。通过FT-IR光谱对21个样品进行了研究,结果显示取决于W 1和W 1的蛋白质构象不同/ O馏分,与WP的油比与EW的油之间的相互作用更好。 计算了W 1 / O / W 2的产率,流变性质和乳化稳定性的高度显着(p <0.001)多元模型,其中W 1和W 1 / O是影响最大的因素。蛋白质类型显着影响W 1 / O / W 2的流变性,表明EW相对于WP具有更好的结构化能力,从而导致更高的表观粘度和稠度系数值。开发了AW 1 / O / W 2以优化表观粘度,收率和乳化稳定性的最大值,其由W 1中的10 g / 100 mL EW组成,29%W 1和60%W 1 / O,油含量为42.6 mL / 100 mL。优化后的乳剂的结果与预测值非常吻合,从而证实了开发的多元模型用于设计具有所需功能的双乳剂的有效性。

图形概要

更新日期:2020-06-03
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