柯德兰
乳清蛋白
化学
氢键
疏水效应
位阻效应
流变学
化学工程
分离乳清蛋白粉
不稳定
葡聚糖
色谱法
结晶学
材料科学
分子
有机化学
多糖
心理学
社会心理学
工程类
复合材料
作者
Wenmei Hu,Xindong Xu,Sheng Wang,Tinghong Ma,Yuting Li,Xianglin Qin,Jibin Wei,Shan Chen
标识
DOI:10.1016/j.ijbiomac.2024.134161
摘要
This study investigated the influence of curdlan on the gel properties of whey protein isolate (WPI). Results demonstrated that curdlan significantly improved the water-holding capacity, gel strength and rheological properties of the WPI gels. Moreover, it promoted the unfolding of the molecular structures of WPI, which was manifested by the transition from α-helix to β-sheet, an increase in free sulfhydryl content and a decrease in surface hydrophobicity. Furthermore, 4 % curdlan promoted the formation of WPI with uniform and compact elastic gel network structures, primarily attributed to disulphide bonds, hydrogen bonds and hydrophobic interactions. However, when the addition of curdlan exceeds 4 %, excessive entanglement of curdlan chains and steric hindrance effects hinder the unfolding and folding of protein structures, weaken their interaction, result in a loose network structure and affect the gel properties. In conclusion, this study demonstrates that curdlan can effectively improve the gelling properties of WPI, suggesting its potential application in low-calorie gel-based dairy products.
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