绿茶提取物对乳清蛋白发泡特性、流变特性和热力学特性的影响

Effects of Green Tea Extracts on Foaming,Rheological and Thermal Properties of Whey Proteins

本文选用三种不同的绿茶提取物(CGT、NGT和UGT,分别来自中国、日本和肯尼亚),探讨绿茶提取物对乳清蛋白的发泡特性、流变特性和热力学特性的影响。研究结果表明:绿茶提取物可以显著提高乳清蛋白的发泡能力、发泡稳定性及胶体强度;绿茶提取物不影响乳清蛋白变性温度,但可以使其热焓值显著下降。研究结果暗示乳清蛋白与绿茶提取物中的一些主要组分发生了协同相互作用。

The effects of three different varieties of green tea extracts （CGT, NGT and UGT, from China, Japan, and Kenya）, on the foaming and rheological, and thermal properties of whey proteins were investigated in this paper. The results showed that the green tea extracts markedly increase foam expansion, foam stability and gel strength of whey protein. However, the green tea extracts can not significantly change the denaturing temperature of whey protein, but markedly decrease the enthalphy （ △ H） of whey protein. These results indicated that there are synergic interactions between whey proteins and the main constituent of green tea extracts.