Effects Of Ultra-high Pressure Homogenization On The Properties And Structure Of Interfacial Protein Layer In Whey Protein-stabilized Emulsion

摘要

The effect of high pressure homogenization on the properties of whey protein adsorbed on emulsion interface was determined by competitive adsorption with Tween 20,Fourier transform infrared (FT-1R) spectroscopy,and RP-HPLC.The amount of whey proteins desorbed by Tween 20 increased at higher pressure.The results of FT-1R spectroscopy showed that higher homogenization pressures led to decrease of α-helix and increase of β-sheet indicating the formation of fewer interactions with the lipid phase and more interaction between adsorbed whey proteins,respectively.In RP-HPLC profile,the retention time of whey protein desorbed from high pressured emulsion was shorter than that from low-pressured emulsion.From these results,we have shown that higher pressures cause the formation of a more compact interfacial protein layer.Finally,"high pressure" emulsions are more stable than "low-pressure" ones,because of the protein layer formed by protein-protein interactions as well as the decrease of droplet size.