Effect of inulin with different degrees of polymerization on oxidation stability of whey isolate protein emulsion

  • CHEN Jiahao ,
  • ZHOU Wenhao ,
  • LIU Gang ,
  • ZHANG Haizhi ,
  • QIN Xinguang
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  • (School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430000, China)

Received date: 2023-01-30

  Revised date: 2023-03-08

  Online published: 2024-05-09

Abstract

In this paper, the mechanism of structural stability and oxidative stability of whey isolate protein (WPI) emulsification system with different concentrations of inulin at different degrees of polymerization was investigated by continuous phase zeta potential, and intrinsic fluorescence spectra.The average particle size, emulsifying properties, interfacial protein adsorption rate, microstructure, and emulsifying activity index of WPI emulsion were characterized, and the effects of different concentrations (0%, 2%, 4%, 6%, and 8%, mass fraction) of short chain inulin and medium chain inulin on the structure and oxidative stability of WPI emulsion were studied.Results showed that, with the increase of inulin concentration, the average particle size of the emulsion increased, and the interfacial adsorption protein, emulsifying activity index (EAI), and emulsion stability index (ESI) showed a decreasing trend.The primary oxidation product value and secondary oxidation product of the emulsion increased, and the 2% of inulin emulsion showed good oxidation stability within 15 days.When the mass fraction of inulin was 2%, the minimum particle size and higher EAI and ESI were observed, which were 9.59% and 8.55% higher than that of the WPI emulsion.

Cite this article

CHEN Jiahao , ZHOU Wenhao , LIU Gang , ZHANG Haizhi , QIN Xinguang . Effect of inulin with different degrees of polymerization on oxidation stability of whey isolate protein emulsion[J]. Food and Fermentation Industries, 2024 , 50(7) : 157 -165 . DOI: 10.13995/j.cnki.11-1802/ts.034941

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