Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes

被引：16

作者：

Wang, Danli ^{[1
]}

Wang, Yushi ^{[1
]}

Bao, Anxiu ^{[1
]}

Xing, Mengjiao ^{[1
]}

Ji, Miao ^{[1
]}

Li, Ling ^{[1
]}

Song, Gongshuai ^{[1
]}

Yuan, Tinglan ^{[1
]}

Gong, Jinyan ^{[1
,2
]}

机构：

[1] Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Zhejiang Prov Key Lab Biol & Chem Proc Technol Far, Hangzhou 310023, Zhejiang, Peoples R China

[2] Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, 318 Liuhe Rd, Hangzhou 310023, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2024年 / 190卷

基金：

中国国家自然科学基金;

关键词：

Hyaluronic acid; Whey protein; Maillard reaction; Heat; Protein; -polysaccharide; Interaction; SOY PROTEIN; FUNCTIONAL-PROPERTIES; MAILLARD REACTION; HEAT-TREATMENT; GLYCATION; LACTOGLOBULIN; ANTIOXIDANT; BINDING; PH;

D O I：

10.1016/j.foodres.2024.114608

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In dairy products, the added sodium hyaluronate may form complexes with proteins, thereby affecting product properties. In the present study, the interaction between whey protein isolate (WPI)/ whey protein hydrolysate (WPH) and sodium hyaluronate (SH) was characterized under thermal treatment at different temperatures (25 degrees C, 65 degrees C, 90 degrees C and 121 degrees C) after studying effects of protein/SH ratio and pH on complex formation. The addition of SH reduced the particle size of WPI/WPH and increased potential value in the system, with greater variation with increasing treatment temperature. The structural properties of complexes were studied. The binding with SH decreased the contents of free amino group and free thiol group, as well as the fluorescence intensity and surface hydrophobicity. FTIR results and browning intensity measurement demonstrated the formation of Maillard reaction products. Moreover, the attachment of SH improved the thermal stability of WPI/ WPH and decreased their antigenicity.

引用

页数：8

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