文獻名： Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions
作者： Qiwei Duabc, Xuehua Jiabc, Fei Liuabc, Jianhua Liuabc, Yuting Dingabc
aCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, PR China
bKey Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, 310014, PR China
cNational R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, PR China
摘要：In this study, the effect of calcium ions (Ca2+) on the heat stability and rheology of high-calorie (>1.0 kcal/mL) whey protein emulsion (HCWPE) was investigated. The mass fractions of carbohydrate, lipid and protein in the emulsions were 20, 6, and 6 wt%, respectively. It was found that there was little difference in stability and rheology between emulsions (unheated) of different concentrations of Ca2+. However, after high-temperature sterilization (121 °C for 15 min), Ca2+ had a significant effect on the stability of HCWPE. The particle size and flocculation degree increased rapidly when the Ca2+ concentration was above 1.5 mM, and absolute ζ-potential decreased. The change of 3-week particle size and backscattering showed that the emulsion had better storage stability when the Ca2+ concentration was below 1.5 mM. Another interesting result was that after the high temperature sterilization, the rheological behavior of HCWPE changed from shear-thickening to shear-thinning with increase in Ca2+ concentration. It could be explained that free Ca2+ continued to bind with protein during the shearing process. The present study would provide a theoretical reference for calcium fortified functional drinks.
關鍵詞：Whey protein;Calcium ion;Heat stability;Flocculation;High-calorie emulsion
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