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美國布魯克海文儀器公司>公司動態(tài)>Calcium and chitosan-mediated clustering of whey protein particles for tuning their colloidal stability and flow behaviour

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Calcium and chitosan-mediated clustering of whey protein particles for tuning their colloidal stability and flow behaviour

閱讀:328          發(fā)布時間:2017-8-16
 作者 Amir Vahedifar. Ashkan Madadlou. Maryam Salami

Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

 

摘要:Whey protein microgel (WPM) particles were prepared by heating whey protein dispersions (40 mg mL−1) at pH 5.8 and 80 °C for 15 min. Supplementation with 5 mm CaCl2 at pH 6.0 increased the hydrodynamic diameter of WPMs, but did not influence the ζ-potential of the particles. The latter was attributed to clustering of WPMs by Ca2+ bridges. Supplementing WPM suspension with chitosan (0.5 mg mL−1) at pH 5.0 caused formation of micron-sized clusters and a progressive increase in suspension viscosity over the subsequent 48 h. The latter was ascribed to development of a complexed lattice that inhibited sedimentation of WPMs. Immediay after chitosan supplementation, the WPM suspension changed from Newtonian to shear-thinning fluid. Fourier transform infra-red spectroscopy results suggested that microgelation proceeded by formation of inter-molecular β-sheets and loss of α-helix structure. It also indicated that chitosan may interact with WPMs at pH 6.0 through its acetyl groups.

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