热变性乳清浓缩蛋白与高甲氧基果胶混合体系相分离行为的研究

Study on Phase Separation Behavior of Heat-denatured Whey Protein Concentrate and High Methoxy Pectin Complexes

主要探讨热变性乳清浓缩蛋白与高甲氧基果胶以不同质量比(1∶1、2∶1、3∶1、4∶1、5∶1)混合后整个混合体系的相分离行为。测定混合体系中上相与下相中的蛋白和多糖含量以及混合体系表观黏度的变化趋势。研究结果表明,混合体系的上相为多糖富集相,而且多糖的含量随着混合质量比的增加而显著降低(P<0.05);混合体系的下相为蛋白富集相,而且蛋白的含量随着混合质量比的增加而显著降低(P<0.05)。另外,混合体系的表观黏度随着剪切速率的增加而显著降低(P<0.05),且随着混合质量比的增加,表观黏度逐渐降低(P<0.05)。上述结果表明,不同质量比的混合体系均发生相分离行为,且上相为连续相,下相为分散相,为后续其在水凝胶中的应用奠定理论基础。

This study mainly investigated the phase separation behavior of the whole mixture of heat-denatured whey protein concentrate and high methoxy pectin at different quality ratios（1 ∶ 1, 2 ∶ 1, 3 ∶ 1, 4 ∶ 1, 5 ∶ 1）. The concentration of protein and polysaccharide in the upper phase and the lower phase of the complexes, as well as the apparent viscosity of the complexes were determined, and the appearance was observed. The results showed that the upper phase of the complexes was polysaccharide-rich phase, and the content of polysaccharide was significantly decreased with the increase of the mixture quality ratio （P〈0.05）. The lower phase of the complexes was protein-rich phase, and the content of protein with the increase of the mixture quality ratio, it decreased significantly （P〈0.05）. In addition, the apparent viscosity of the mixed system decreased significantly with the increase of the shear rate （P〈0.05）, and the apparent viscosity decreased with the increase of the mixing quality ratio （P〈0.05）. The results showed that the phase separation behavior occurs in different quality proportions of the complexes, the upper phase was continuous phase, the lower phase was dispersed phase, which built a theoretical foundation for the subsequent application in hydrogels.