乳清蛋白作为主要蛋白成分,与婴儿配方奶粉的起泡特性息息相关。脱盐乳清粉D70、D90和浓缩乳清蛋白(whey protein concentrate, WPC)是婴儿配方奶粉的3种主要乳清蛋白原料。该研究表征并比较了热处理工艺下3种乳清蛋白原料起泡特性、理化与结构特性变化,探究起泡性与理化及结构变化影响规律。结果表明,D70的起泡能力(95.62%)和泡沫稳定性(65.02%)最高,其次为D90(73.97%/24.47%),最小是WPC(60.39%/13.91%)。不同加热处理均提高了乳清蛋白的起泡能力,而其中以80 ℃,20 s影响最大。通过粒径、电位、溶解度表征蛋白的理化特性,借助光谱技术测定蛋白的结构特性。皮尔逊相关性分析表明,起泡能力及泡沫稳定性与Zeta电位(0.78/0.69)、β-转角含量(0.82/0.67)、无规则卷曲含量(0.74/0.60)、表面疏水性(0.67/0.46)呈正相关,与α-螺旋呈负相关(-0.81/-0.84)。研究结果对于改善婴儿配方奶粉冲调起泡性具有指导意义。
As the main protein, whey protein plays an important role in foaming properties of infant formula. Demineralized whey powder (D70, D90), and whey protein concentrate (WPC) are the three main protein ingredients. In this study, the foaming, physicochemical, and structure properties were characterized and compared, and the changes were investigated. D70 showed the highest foaming capacity (FC) (95.62%) and foam stability (FS) (65.02%), followed by D90 (73.97%/24.47%), and WPC (60.39%/13.91%). The foaming properties of whey protein were improved under heat treatment, and 80 ℃, 20 s showed the greatest effect. Particle size, Zeta potential, and solubility of the protein products were assessed. The protein structure was evaluated by spectrum technology. Pearson′s correlation analysis demonstrated that FC and FS were positively correlated with Zeta potential (0.78/0.69), β-turn (0.82/0.67), random coil (0.74/0.60), and surface hydrophobicity (0.67/0.46), whereas negatively correlated with α-helix (-0.81/-0.84). The results of this study could provide theoretical guidance for improving the quality of infant formula products during reconstitution.
[1] GUO M.Introduction:Trends and issues in breastfeeding and the use of infant formula[J].Human Milk Biochemistry and Infant Formula Manufacturing Technology, 2014:1-16.
[2] HUPPERTZ T.Foaming properties of milk:A review of the influence of composition and processing[J].International Journal of Dairy Technology, 2010, 63(4):477-488.
[3] KAMATH S, HUPPERTZ T, HOULIHAN A V, et al.The influence of temperature on the foaming of milk[J].International Dairy Journal, 2008, 18(10-11):994-1002.
[4] KAMATH S, WULANDEWI A, DEETH H.Relationship between surface tension, free fatty acid concentration and foaming properties of milk[J].Food Research International, 2008, 41(6):623-629.
[5] 张婷, 陈美如, 于一丁, 等.生物酶解影响蛋白起泡特性的因素及机理研究进展[J].食品科学, 2022, 43(7):298-304.
ZHANG T, CHEN M R, YU Y D, et al.Progress in understanding the factors influencing the effect of enzymatic hydrolysis on protein foaming characteristics and the underlying mechanisms[J].Food Science, 2022, 43(7):298-304.
[6] WALSHE E J, O′REGAN J, O′MAHONY J A.Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders[J].International Journal of Dairy Technology, 2021, 74(3):592-599.
[7] 计晓曼, 马传国, 郑淑敏.改性前后大豆蛋白起泡性及相关性质的对比研究[J].粮食与油脂, 2016, 29(5):27-29.
JI X M, MA C G, ZHENG S M.A comparative study on the foaming property and relative properties of modified protein and raw protein[J].Cereals & Oils, 2016, 29(5):27-29.
[8] 谭文, 张钦俊, 万鹏宇, 等.球磨处理对鸡蛋清蛋白结构、性质及起泡性的影响[J].食品科学, 2021, 42(11):124-129.
TAN W, ZHANG Q J, WAN P Y, et al.Effect of ball-milling treatment on protein structure and physicochemical and foaming properties of egg white[J].Food Science, 2021, 42(11):124-129.
[9] ZHANG X F, SUN X M, GAO F, et al.Systematical characterization of physiochemical and rheological properties of thermal-induced polymerized whey protein[J].Journal of the Science of Food and Agriculture, 2019, 99(2):923-932.
[10] THOMPSON L U, REYES E S.Modification of heat coagulated whey protein concentrates by succinylation[J].Journal of Dairy Science, 1980, 63(5):715-721.
[11] DEWIT J N, KLARENBEEK G.Effects of various heat treatments on structure and solubility of whey proteins[J].Journal of Dairy Science, 1984, 67(11):2701-2710.
[12] PHILLIPS L G, SCHULMAN W, KINSELLA J E.pH and heat treatment effects on foaming of whey protein isolate[J].Journal of Food Science, 1990, 55(4):1116-1119.
[13] CHEN X, CHEN Y, ZOU L Q, et al.Plant-based nanoparticles prepared from proteins and phospholipids consisting of a core-multilayer-shell structure:Fabrication, stability, and foamability[J].Journal of Agricultural and Food Chemistry, 2019, 67(23):6574-6584.
[14] ZHANG X Y, QI B K, XIE F Y, et al.Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface:Influence of pH[J].Food Hydrocolloids, 2021, 113:106391.
[15] SHENG L, ZU L L, MA M H.Study of high pressure carbon dioxide on the physicochemical, interfacial and rheological properties of liquid whole egg[J].Food Chemistry, 2021, 337:127989.
[16] TIAN Y, TAHA A, ZHANG P P, et al.Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin[J].Food Hydrocolloids, 2021, 118: 106784.
[17] 李超, 郑义, 王乃馨, 等.葡萄籽蛋白的起泡性和泡沫稳定性研究[J].粮油加工, 2010(10):22-25.
LI C, ZHENG Y, WANG N X, et al.Study on foamability and foam stability of grape seed protein[J].Gereals and Oils Processing, 2010(10):22-25.
[18] HAQUE M A, CHEN J, ALDRED P, et al.Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose[J].Food Chemistry, 2015, 177:8-16.
[19] ZHANG S, HSIEH F H, VARDHANABHUTI B.Acid-induced gelation properties of heated whey protein-pectin soluble complex (Part I):Effect of initial pH[J].Food Hydrocolloids, 2014, 36:76-84.
[20] DING L X, XIA M Q, ZENG Q, et al.Foaming properties and aggregation mechanism of egg white protein with different physical treatments[J].LWT-Food Science and Technology, 2022, 153:112505.
[21] 刘培玲, 张晴晴, 高增丽, 等.乳清蛋白改性研究进展[J].食品科学, 2021, 42(23):333-348.
LIU P L, ZHANG Q Q, GAO Z L, et al.Advances in modification of whey proteins[J].Food Science, 2021, 42(23):333-348.
[22] LAJNAF R, PICART-PALMADE L, ATTIA H, et al.Foaming and adsorption behavior of bovine and camel proteins mixed layers at the air/water interface[J].Colloids and Surfaces B: Biointerfaces, 2017, 151:287-294.
[23] 房天琪. 液态浓缩乳清蛋白的制备与功能特性修饰及应用研究[D].长春:吉林大学, 2019.
FANG T Q.The preparation and application of liquid whey protein concentrate prepared from sweet whey[D].Changchun: Jilin University, 2019.
[24] JIANG S S, ALTAF HUSSAIN M, CHENG J J, et al.Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate[J].LWT, 2018, 98:134-140.
[25] ALAVI F, CHEN L Y, WANG Z G, et al.Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein[J].Food Hydrocolloids, 2021, 112:106335.
