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期刊论文 2

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2009 2

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Biopolymer-stabilized emulsions on the basis of interactions between β -lactoglobulin and ι -carrageenan

Qiaomei RU, Younghee CHO, Qingrong HUANG,

《化学科学与工程前沿（英文）》 2009年第3卷第4期页码 399-406 doi: 10.1007/s11705-009-0253-y

摘要： -Carrageenan and -lactoglobulin (-lg) stabilized oil-in-water (O/W) emulsions, which can be used for the oral administration of bioactive but environmentally sensitive ingredients, have been successfully prepared. The effects of protein/polysaccharide ratios, total biopolymer concentration, environmental stress (thermal processing and sonication), and pH on the complex formation between -carrageenan and -lactoglobulin have been investigated. We found that -lactoglobulin and-carrageenan stabilized emulsions can be formed at pH values of 6.0, 4.0, and 3.4. However, the microstructures of emulsions stabilized by -lactoglobulin and -carrageenan was identified by optical microscopy, and it indicated that the emulsion prepared at pH 6.0 flocculated more extensively, while its hydrodynamic radius was much bigger than those prepared at pH 4.0 and 3.4. Regarding rheological properties, the emulsion of pH 6.0 showed a more solid-like behavior but with a lower viscosity than those of pH 4.0 and 3.4. The optimum concentration ranges for -lg and-carrageenan to form stable emulsions at pH 4.0 and 3.4 were 0.3wt-%―0.6wt-% and 0.4wt-%―0.7wt-%, respectively.

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Changes in structure and functional properties of whey proteins induced by high hydrostatic pressure: A review

Xiaoming LIU, Jia NING, Stephanie CLARK,

《化学科学与工程前沿（英文）》 2009年第3卷第4期页码 436-442 doi: 10.1007/s11705-009-0251-0

摘要： High hydrostatic pressure (HHP) is an alternative technology to heat processing for food product modifications. It does not cause environmental pollution and eliminates the use of chemical additives in food products. This review covers the research conducted to understand the effect of HHP on structure and functional properties of whey proteins. In this paper, the mechanism underlying pressure-induced changes in -lactoglobulin and -lactabumin is also discussed and how they related to functional properties such as hydrophobicity, foam stability, and flavor-binding capacity.

关键词： -lactoglobulin processing functional alternative technology environmental