کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
604244 880298 2012 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions
چکیده انگلیسی

The aim of the present study was to investigate the impact of whey protein isolate (WPI)-beet pectin conjugation on the physical and chemical properties of oil-in-water emulsions incorporating β-carotene within the oil droplets. Covalent coupling of WPI to beet pectin was achieved by dry heating of WPI-beet pectin mixtures of different weight ratios at 80, 90, 100 °C and 79% relative humidity for incubation times ranging from 1 to 9 h. It was confirmed by SDS-polyacrylamide gel electrophoresis that WPI covalently linked to beet pectin. The physical and chemical stability of β-carotene emulsions was characterized by droplet size and distribution, transmission profiles using novel centrifugal sedimentation technique, microstructure and β-carotene degradation during the storage. Compared with those stabilized by WPI alone and unheated WPI-beet pectin mixtures, β-carotene emulsions stabilized by WPI-beet pectin conjugates had much smaller droplet sizes, more homogenous droplet size distribution, less change in centrifugal transmission profiles and obviously improved freeze–thaw stability, indicating a very substantial improvement in the physical stability. Rheological analysis exhibited that emulsions stabilized by WPI-beet pectin conjugates changed from a shear thinning to more like Newtonian liquid compared those with WPI alone and unheated WPI-beet pectin mixtures. Degradation of β-carotene in emulsion during storage was more obviously retarded by WPI-beet pectin conjugate than WPI and unheated WPI-beet pectin mixture, probably due to a thicker and denser interfacial layer in emulsion droplets. These results implied that protein–polysaccharide conjugates were able to improve the physical stability of β-carotene emulsion and inhibit the deterioration of β-carotene in oil-in-water emulsions.

Figure optionsDownload as PowerPoint slideHighlights
► WPI-beet pectin conjugate-stabilized emulsions had improved physical and chemical stability.
► WPI-beet pectin conjugate could increase emulsions freeze-thaw stability.
► WPI-beet pectin conjugate emulsions exhibited homogeneous and near-Newtonian behavior.
► Schematic of the WPI, unheated WPI-beet mixture and conjugate on the adsorbing of the β-carotene droplets was obtained.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 28, Issue 2, August 2012, Pages 258–266
نویسندگان
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