Emulsifying properties of whey protein-carboxymethylcellulose complexes

被引：41

作者：

Girard, M ^{[1
]}

Turgeon, SL ^{[1
]}

Paquin, P ^{[1
]}

机构：

[1] Univ Laval, Ctr Rech Sci & Technol Lait STELA, Fac Sci Agr & Alimentat, Ste Foy, PQ G1K 7P4, Canada

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 01期

关键词：

whey proteins; carboxymethylcellulose; complexes; emulsion; flocculation;

D O I：

10.1111/j.1365-2621.2002.tb11369.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Proteins/polysaccharides complexes could improve emulsifying properties of proteins by thickening the layer at the interface of the oil droplets. Emulsifying properties of whey protein-carboxymethylcellulose complexes (WPI/CMC) were compared with those of a whey protein isolate (WPI). Ingredients were incorporated into oil-in-water emulsions with various protein and oil contents. Visual observations, protein load, protein distribution and rheological measurements were used to evaluate emulsion stability. Protein load up to 26.1 and 48.9 mg protein/g oil were obtained for WPI and WPI/CMC emulsions, respectively. The higher protein load of WPI/CMC emulsions and visual observations indicated that WPI/CMC complexes had greater emulsifying properties against coalescence than whey proteins. However, complexes enhanced flocculation of oil droplets.

引用

页码：113 / 119

页数：7

共 37 条

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