Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid

被引：51
|
作者：
Li, Tong [1 ]
Wang, Chunyan [1 ]
Li, Tianqi [1 ]
Ma, Ling [1 ]
Sun, Dongxue [1 ]
Hou, Juncai [1 ]
Jiang, Zhanmei [1 ]
机构：
[1] Northeast Agr Univ, Key Lab Dairy Sci, Minist Educ, Harbin 150030, Heilongjiang, Peoples R China
来源：
MOLECULES | 2018年 / 23卷 / 09期
基金：
黑龙江省自然科学基金;
关键词：
whey protein isolate; citric acid; cross-link; surface hydrophobicity; functional properties; BETA-LACTOGLOBULIN; LINKING; TEMPERATURE; FLUORESCENCE; MECHANISM; HYDROGELS;
D O I：
10.3390/molecules23092383
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) were investigated. In this research, citric acid-mediated cross-linking could not only increase the surface hydrophobicity of whey proteins at pH 7.0 and 8.0, but it also improved its emulsifying and foaming properties. The emulsifying activity and foaming ability of WPI reached a maximum under the condition of 1% citric acid and pH 7.0. However, the solubility of WPI-CA gradually decreased with pH and the content of citric acid increased. Therefore, the cross-linking mediated by citric acid under non-acidic aqueous conditions, markedly altered the surface hydrophobicity and enhanced emulsifying and foaming properties of WPI.
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页数：11
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