Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate

被引：16

作者：

Bilawal, Akhunzada ^{[1
]}

Wang, Xindi ^{[1
]}

Oh, Kwang-Chol ^{[1
,2
]}

Qayum, Abdul ^{[1
]}

Gantumur, Munkh-Amgalan ^{[1
]}

Jiang, Zhanmei ^{[1
]}

Hou, Juncai ^{[1
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Key Lab Dairy Sci, Minist Educ, Harbin 150030, Peoples R China

[2] Pyongyang Technol Coll Food & Commod, Pyongyang, North Korea

来源：

FOOD BIOSCIENCE | 2022年 / 47卷

关键词：

Microwave; Whey protein isolates; D-limonene; Emulsion; Stability; MICROBIAL TRANSGLUTAMINASE; OXIDATIVE STABILITY; OPTIMIZATION; PERFORMANCE; EXTRACTION;

D O I：

10.1016/j.fbio.2022.101684

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, we examined the effect of transglutaminase (TG) cross-linking time (0 h, 2 h, 4 h, 8 h, and 12 h) on the stability of limonene emulsion loaded by microwave-heated WPI (MWPI). Size exclusion chromatography results showed that molecular weight of TG-treated MWPI and WPI was enhanced with the increase in TG cross linking time (0-12 h). Microwave and TG cross-linking decreased particle size (7.55%) and increased zeta-potential (5.33%) and protein adsorption (4.58%) of WPI emulsion at TG cross-linking time of 12 h. CLSM results showed smaller droplet size of MWPI-TG emulsion and its uniform size. The obtained limonene emulsion loaded by MWPI-TG at 12 h showed the lowest creaming index and the strongest oxidative stability under aerobic conditions after 10thdays of storage. Thus, the combination of microwave heating and TG cross-linking effectively enhanced the stability of limonene emulsion stabilized by WPI and facilitating the application of WPI in the fields of food, medicine, cosmetics, and other areas.

引用

页数：9

共 57 条

[1] Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat [J].