添加糖基化乳清蛋白对冰淇淋品质的影响

Influence on quality of ice cream by adding glycosylation of whey protein

通过美拉德反应将果胶和褐藻酸钠分别与乳清分离蛋白结合,形成糖基化复合物,对其溶解性、热稳定性和乳化性进行了初步研究,并进一步讨论了糖基化复合物对冰淇淋品质的影响。结果表明,美拉德反应可以较好的改善乳清蛋白的热稳定性和乳化性,并且形成的糖基化复合物在酸性、中性和弱碱性条件下均具有较好的溶解性;在冰淇淋应用方面,适量的添加糖基化复合物,可以增加冰淇淋浆料的黏度、产品的膨胀率和抗融性;实验还证实添加的糖基化复合物在改进产品的品质的同时,也具有较好的感官接受性。

We made glycosylation complexes of WPI-Pectin and WPI-Sodium alginate by conjugating whey protein isolation to pection and sodium alginate by means of Maillard reaction. And we determined their solubility, heat stability and emulsifying properties to study the effect of glycosylation complexes on the quality of ice cream. The results showed that the glycolysation reaction can improve the solubility, heat sta- bility and emulsifying properties of WPI. The glycosylation complexes had good solubility in acidic, neutral and alkaline conditions. It was in- dicated that the viscosity of ice cream syrup, overrun and the melting resistance were enhanced with the appropriate addition of glycosylation complexes. It was also confirmed that not only could the addition of glycosylation complexes improve quality of ice cream products, but also had good sensory acceptability.