壳聚糖
分离乳清蛋白粉
乳清蛋白
化学
消化(炼金术)
体外
食品科学
低聚糖
变性(裂变材料)
分离蛋白
色谱法
生物化学
核化学
作者
Ning Ma,Li Liu,Yu Zhang,Lu Wang,Weiping Qian
标识
DOI:10.1016/j.foodhyd.2023.109561
摘要
Carbohydrate-protein interactions can improve the properties and texture of proteins. The objective of this study was to investigate the effects of pH and preheating to 90 °C on the interaction between chitosan (CS)/chitosan oligosaccharide (COS) and whey protein isolate (WPI). Additionally, by simulating in vitro gastric digestion to evaluate the digestive behavior of the CS/COS-WPI complexes when applied to protein-supplemented beverages. The results demonstrated that only CS exhibited greater efficacy in preventing the denaturation and aggregation of WPI caused by heat treatment at pH 4.0. As pH continued to expand to 6.0, changes in the strength of electrostatic interactions and the tertiary structure of proteins influenced the formation of the complex system structure. The in vitro digestion experiments revealed that CS and COS inhibition of WPI digestion in the gastric resulted in an opposite trend with an increasing ratio. We hope that this work will offer promising strategies for developing protein-enrich beverages.
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