肉桂醛添加方式对乳清浓缩蛋白凝胶特性的影响

Improvement of cinnamaldehyde addition on properties of whey protein concentrate gel

利用乳液和微胶囊的包载改善肉桂醛的亲水性,并将其添加至浓缩乳清蛋白溶液中,利用热诱导形成乳清浓缩蛋白凝胶,表征凝胶的流变特性、持水性、质构及微观结构,探究肉桂醛添加方式对所得凝胶特性的影响。结果表明,添加肉桂醛后,蛋白质凝胶的持水力显著增加。以乳液形式添加时,肉桂醛含量与凝胶的黏弹性、持水力、质构特性和网络结构的致密性呈正相关;以微胶囊形式添加时,肉桂醛可显著增强凝胶的黏弹性、持水力、质构特性和网络结构的致密性,但肉桂醛含量变化对凝胶特性的影响较小。对比两种添加方式,肉桂醛以微胶囊形式添加更能有效地调控蛋白凝胶的持水性和质构特性。

The nano-emulsions and microcapsules were used to improve the hydrophilicity of cinnamaldehyde,which were then added to whey protein concentrate solution.Protein gel was produced by heat-induced method.The rheological property,water holding capacity,texture and microstructure of protein gels were characterized to investigate the influence of encapsulated cinnamaldehyde on the property of protein gels.The results showed that the water holding capacity of protein gel significantly increased with the addition of cinnamaldehyde.When cinnamaldehyde was encapsulated by emulsions,the properties of heat-induced protein gels including viscoelasticity,water holding capacity,texture characteristics and network structure were positively correlated with the content of cinnamaldehyde.The addition of cinnamaldehyde microcapsules significantly enhanced the viscoelasticity,water holding capacity, texture characteristics and network structure compactness of protein gels.Whereas,the influence was independent on cinnamaldehyde content.Compared with the two forms,cinnamaldehyde added in the form of microcapsules could more effectively regulate the water holding capacity and texture properties of protein gel.