Food and Fermentation Industries >

2020 , Vol. 46 >Issue 8: 20 - 26

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023078

Effect of milk protein-lecithin system treated by ultrasound on the formation and stabilization of human milk fat analog emulsion

  • QIN Xiaoli ,
  • YANG Rong ,
  • ZHONG Jinfeng ,
  • LIU Xiong
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2019-12-12

  Online published: 2020-05-20

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Abstract

The effect of ultrasound on the physicochemical properties of milk protein-lecithin system was clarified. The physicochemical properties (solubility, surface hydrophobicity, particle size, etc.) of milk protein- lecithin system and the particle size of emulsions obtained by different ultrasonic conditions were investigated. The relationship between them was analyzed using Spearman correlation coefficient. The results showed that with the increase of ultrasonic time or power, the surface hydrophobicity and solubility of the system increased and particle size decreased. The surface hydrophobicity of the system was 1.6 to 2 times than that of the milk protein solution which indicated that the lecithin interacted with the milk protein and protein structure was thereby unfolded. Changes in the particle size of human milk fat analog emulsion was negatively correlated with changes in the surface hydrophobicity, solubility and particle size of the system (r=-1.000, P<0.01). In other words, high surface hydrophobicity and solubility coupled with small particle size of the milk protein-lecithin system facilitated the formation of emulsions with small particle sizes. The emulsion obtained at an ultrasonic power of 600 W or time of 35 min had smaller initial particle sizes, but a high degree of particle size growth in the emulsion was obtained which was related to a lower absolute value of the ζ-potential of the milk protein-lecithin system. The results provide guidance for quality control of emulsion-based infant formula.

Key words： human milk fat analog emulsion; milk protein; lecithin; formation and stabilization; surface hydrophobicity

Cite this article

QIN Xiaoli , YANG Rong , ZHONG Jinfeng , LIU Xiong . Effect of milk protein-lecithin system treated by ultrasound on the formation and stabilization of human milk fat analog emulsion[J]. Food and Fermentation Industries, 2020 , 46(8) : 20 -26 . DOI: 10.13995/j.cnki.11-1802/ts.023078

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