乳铁蛋白-乳清分离蛋白乳状液微聚集体构建与酶交联对其流变学特性的影响

Influence of Heteroaggregation and Enzymatic Cross-Linking on Rheological Properties of Lactoferrin and Whey Protein Isolate Emulsions

以乳清分离蛋白(whey protein isolate,WPI)与乳铁蛋白(lactoferrin,LF)乳状液形成微聚集体与转谷氨酰胺酶酶促交联微聚集体,以期提高体系流变特性。通过微射流分别制备WPI和LF乳状液,二者混合后,乳状液微滴之间发生异型聚集效应,通过转谷氨酰胺酶交联结合形成具有特定三维空间网络结构的微聚集体。研究结果表明:WPI与LF乳状液发生异型聚集,最大程度的聚集和最高物理稳定性体系发生在50%LF-50%WPI微滴形成的微聚集体。异型聚集效应改变了乳状液的流变特性,与单一WPI和LF乳状液相比,50%LF-50%WPI微聚集体流变学特性黏度值分别为单一乳状液的3.72倍和2.2倍,通过转谷氨酰胺酶交联,乳状液微聚集体的黏度值为原来的11.4倍。因此,基于异型聚集效应结合酶促交联,可提高食品体系的流变特性,为开发食品脂质替代物提供了一定的理论支持。

The heteroaggregation and transglutaminase-induced aggregation of whey protein isolate（WPI） and lactoferrin（LF） emulsions were investigated in order to improve the rheological properties of the system.WPI and LF emulsions were prepared by microfluidization and the heteroaggregation of emulsion droplets occurred when they were mixed together.After addition of transglutaminase,aggregates were formed by cross-linking,which led to a specific three-dimensional network structure.The mixed 50% LF-50% WPI emulsions showed the greatest degree of aggregation and highest physical stability.Compared with the single WPI and LF emulsions,heteroaggregation enhanced the rheological properties of 50% LF-50% WPI aggregates to 3.72 and 2.2 times,respectively.Notably,the viscosity was increased to 11.4 times through transglutaminase cross-linking.Therefore,it was of great value to improve the rheological properties of food systems by combing heteroaggregation and enzymatic cross-linking.The results of this study will lay a theoretical foundation for developing food lipid substitutes.