作者： Amir Vahedifar. Ashkan Madadlou. Maryam Salami

Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

 

摘要：Whey protein microgel (WPM) particles were prepared by heating whey protein dispersions (40 mg mL−1) at pH 5.8 and 80 °C for 15 min. Supplementation with 5 mm CaCl2 at pH 6.0 increased the hydrodynamic diameter of WPMs, but did not influence the ζ-potential of the particles. The latter was attributed to clustering of WPMs by Ca2+ bridges. Supplementing WPM suspension with chitosan (0.5 mg mL−1) at pH 5.0 caused formation of micron-sized clusters and a progressive increase in suspension viscosity over the subsequent 48 h. The latter was ascribed to development of a complexed lattice that inhibited sedimentation of WPMs. Immediay after chitosan supplementation, the WPM suspension changed from Newtonian to shear-thinning fluid. Fourier transform infra-red spectroscopy results suggested that microgelation proceeded by formation of inter-molecular β-sheets and loss of α-helix structure. It also indicated that chitosan may interact with WPMs at pH 6.0 through its acetyl groups.