The physical and chemical properties of whey protein isolate (WPI)-anthocyanin (AN) complexes formed at different WPI:AN mass ratios and with heat treated WPI [WPI(H)] were investigated. As AN mass ratio increased, the average particle size of the WPI-AN complex decreased from 92.83 nm to 64.20 nm. When the WPI(H):AN mass ratio was 20:1, the absolute value of the zeta potential of the WPI-AN complex reached its maximum. At this time, the complex solution was most stable from the comprehensive view of its particle size, potential and binding amount. Turbidity of WPI-AN complex increased with increased AN mass ratio. Foam stability of the WPI(H)-AN complex solution was 2.72 times that of a WPI solution. After WPI was cross-linked with AN, the surface hydrophobicity decreased significantly with an increase of AN concentration. Fluorescence spectrum and infrared spectrum showed that addition of AN changed the structure of the WPI.

研究了以不同 WPI:AN 质量比和热处理 WPI [WPI(H)] 形成的乳清蛋白分离物 (WPI)-花青素 (AN) 复合物的物理和化学性质。随着 AN 质量比的增加，WPI-AN 复合物的平均粒径从 92.83 nm 降低到 64.20 nm。当WPI(H):AN质量比为20:1时，WPI-AN复合物的zeta电位绝对值达到最大值。此时，复合溶液从其粒径、电位和结合量综合来看是最稳定的。WPI-AN 复合物的浊度随着 AN 质量比的增加而增加。WPI(H)-AN复合溶液的泡沫稳定性是WPI溶液的2.72倍。WPI与AN交联后，表面疏水性随着AN浓度的增加而显着降低。