豌豆蛋白
番茄红素
乳清蛋白
化学
混合(物理)
β-乳球蛋白
色谱法
食品科学
乳状液
分离乳清蛋白粉
食物蛋白
化学工程
生物化学
类胡萝卜素
物理
量子力学
工程类
作者
Ru Zhao,Cuihua Chang,Yuxin He,Chuanrui Jiang,Zhijie Bao,Cuina Wang
标识
DOI:10.1016/j.foodchem.2024.141062
摘要
Physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein isolate (WPI) and pea protein isolate (PPI) at varying mass ratios (100/0, 75/25, 50/50, 25/75, 0/100) were investigated. Data indicated that the mass ratios affected the physical, chemical and storage stability of the emulsion by influencing the particle size, zeta-potential, surface hydrophobicity, free sulfhydryl content, and secondary structure of the blends. Particularly, emulsion with a mixing ratio of 75/25 exhibited superior physical stability against salt concentrations (200 and 500 mM), better chemical stability against UV light and heat, and maintained stability over a 30-day storage period. Emulsions stabilized by blends of different ratios exhibited similar digestion behavior, with no significant differences observed in lycopene's transformation stability and bio-accessibility. Data indicated that substitution of whey protein by pea protein is effective in term of emulsifier application and replacement ratio is an important factor need to be considered.
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