Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques

被引：10

作者：

Ban, Qingfeng ^{[1
]}

Liu, Zonghao ^{[1
,2
]}

Zhang, Xuan ^{[1
]}

Song, Bo ^{[1
]}

Jiang, Yunqing ^{[1
,3
]}

Cheng, Jianjun ^{[1
,3
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China

[2] Southeast Univ, Sch Biol Sci & Med Engn, State Key Lab Bioelect, Nanjing 210096, Peoples R China

[3] Northeast Agr Univ, Coll Food Sci, Room 206,600 Changjiang Rd, Harbin 150030, Peoples R China

来源：

FOOD HYDROCOLLOIDS | 2023年 / 144卷

关键词：

Heat -unfolded whey protein isolate; Mogrosides; Structural changes; Gel properties; Rheological properties; MONK FRUIT EXTRACT; PHYSICOCHEMICAL PROPERTIES; ISOLATE; BINDING; GLYCININ; MIXTURES; SAPONINS; BEHAVIOR; OIL; GUM;

D O I：

10.1016/j.foodhyd.2023.109025

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The investigation explores the structural changes and gel properties of heat-unfolded whey protein isolate (PWPI) with mogrosides (MFE) through the simultaneous rheological and fourier transform infrared (FTIR) techniques. The PWPI/MFE complexes potential application in non-fat yogurt were also detected. The results showed that MFE significantly increased the average particle size of the PWPI/MFE complexes and decrease the absolute zeta potential (P < 0.05). Complex formation was evidenced by protein structural changes when PWPI was bound to MFE. Multi-spectral analysis indicated that different MFE concentrations caused protein unfolding and the increase of a disordered structure. The simultaneous rheological and FTIR techniques indicated that the gel properties of PWPI/MFE complexes were much higher than that of PWPI. After addition of MFE, the bands at 2961, 1525, 1351, 1392, 1236 cm-1 occurred simultaneously. The microstructure of the PWPI added with 5 mg/ mL MFE exhibited a higher degree of interconnectivity and a denser network than that of PWPI. In addition, the addition of 60 mL 10% PWPI/MFE complexes could significantly improve the syneresis, rheological properties and microstructure of non-fat yogurt. This study provides a theoretical basis for applying PWPI/MFE complexes as a food additive in developing the non-fat dairy foods.

引用

页数：9