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With the improvement of living standards, people pay more and more attention to health, and the demand for low-fat foods is also increasing, and the food industry has been paying great attention to the development of
low-fat products.
Consumer acceptance of low-fat foods is often low due to adverse changes in the appearance, flavor, taste and texture of foods after fat removal
.
Fat substitutes are substances that partially or completely replace fat on the basis of ensuring the safety and sensory quality of food, reduce the total calories of food, and meet consumers' health needs for low fat and low calories
.
Potential additives that can be used to replace fat are polysaccharides or protein-based fat substitutes, and the research of protein/polysaccharide complexes is currently attracting attention for the delivery of functional ingredients, the stabilization of emulsions, and the control of the structure, texture and stability characteristics of foods
.
The efficient construction of complex particles of specific sizes with a good "core-shell" structure is the basis of
research in this field.
Li Mengfei, Li Borui, Pang Zhihua* of the School of Food and Health of Beijing Technology and Business University selected whey protein isolate and anionic polysaccharide xanthan gum as the basic raw materials to prepare composite particles, and adjusted the particle size, potential and turbidity of composite particles by adjusting pH value, ionic strength, heat treatment temperature, mixing method and shear conditions, and clarified the formation law, stability and structure of composite particles, so as to enrich the theory
of building protein/polysaccharide composite particles.
1.
WPI-XG composite cohesion behavior
Effect of pH value on WPI-XG composite coagulation
.
With the acidification progress, the pH value gradually decreases, and when the pH value reaches 5.
54, the turbidity of WPI-XG solution begins to increase, indicating that WPI and XG are partially combined
under the action of electrostatic force.
When the pH value reaches 5.
32, the turbidity of the solution increases rapidly and the formation
of insoluble matter is observed.
When the pH reaches 4.
32, the turbidity of the solution is maximum, and the electrostatic interaction is
strongest.
However, as the pH continues to decrease, the turbidity of the solution also begins to decrease
.
This phenomenon is due to the fact that the pKa of XG is around 3, so as the pH of the solution decreases, the electrostatic interaction between WPI and XG weakens, and the WPI-XG composite particles begin to dissociate
.
In addition, WPI shows the highest turbidity
near the isoelectric point.
From the results, the turbidity of xanthan gum does not change with the change
of pH.
Therefore, although the pH value corresponding to the highest turbidity after adding xanthan gum is close, the turbidity of simple xanthan gum does not change with pH value, which can indicate that the turbidity is affected by the formation of composite particles and changes
.
Effect of ionic strength on WPI-XG composite coagulation
