美拉德反应
分离乳清蛋白粉
阿拉伯木聚糖
化学
麸皮
乳清蛋白
乳状液
色谱法
结合
傅里叶变换红外光谱
Zeta电位
食品科学
质谱法
大小排阻色谱法
絮凝作用
化学工程
有机化学
多糖
原材料
纳米颗粒
酶
数学分析
工程类
数学
作者
Dingyang Lv,Fusheng Chen,Lifang Yin,Chenglong Liu
标识
DOI:10.1080/01932691.2019.1650757
摘要
A dry-state Maillard reaction was used to conjugate wheat bran arabinoxylan (WBAX) with whey protein isolate (WPI) to improve its emulsifying properties. This work aimed to investigate the effects of the mass ratio and combination mode between WBAX and WPI on the emulsifying properties of WBAX. Fourier-transform infrared (FT-IR) and high-performance size exclusion chromatography (HPSEC) confirmed that WPI was covalently linked to WBAX. The WBAX-WPI conjugates with a mass ratio of 2:1 showed optimal emulsion stability. The droplet sizes and zeta potentials showed that WBAX-WPI conjugates-stabilized emulsions were less susceptible to environmental stresses than emulsions stabilized emulsions by WBAX or WPI alone. The WBAX-WPI conjugates have potential applications as novel emulsifiers in the food industry.
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