Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein

被引：3
作者：
Liu, Jingxue [1 ,2 ]
Xin, Jiaying [1 ,3 ]
Gao, Tingting [1 ,2 ]
Wang, Guiru [1 ]
Xia, Chungu [3 ]
机构：
[1] Harbin Univ Commerce, Key Lab Food Sci & Engn, Harbin 150028, Peoples R China
[2] Jilin Agr Sci & Technol Univ, Coll Food Engn, Jilin 132101, Jilin, Peoples R China
[3] Chinese Acad Sci, Lanzhou Inst Chem Phys, State Key Lab Oxo Synth & Select Oxidat, Lanzhou 730000, Peoples R China
来源：
FOODS | 2022年 / 11卷 / 22期
关键词：
whey protein isolate; corn starch granules; ultrasound; foam properties; molecular structure; intermolecular interaction; FUNCTIONAL-PROPERTIES; ULTRASOUND; PARTICLES; EMULSIONS;
D O I：
10.3390/foods11223572
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, the mechanism of ultrasound combined with corn starch granules (CSG) treatment improved the foam properties of whey protein isolates (WPI) and was systematically investigated. The results showed that ultrasound combined with corn starch granules treatment increased foam capacity and stability by 15.38% and 41.40%, respectively. Compared with the control group, corn starch granules enhanced the surface charge (52.38%) and system turbidity (51.43%), which certainly provided the necessary conditions for the improvement of foam stabilization stability. In addition, corn starch granules as microgel particles increased the mechanical properties of the interfacial protein film, thus delaying the instability of foam. This research would provide new insights into the design of new protein-based foam foods in the future food industry.
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页数：12
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