动态高压微射流处理顺序对果胶-乳铁蛋白复合物结构及性质的影响

采用动态高压微射流(dynamic high pressure microfluidization,DHPM)分别以不同的处理顺序:DHPM预处理乳铁蛋白(lactoferrin,LF)后与果胶(pectin,P)混合(MLFP)、DHPM预处理果胶后与乳铁蛋白混合(MPLF)以及乳铁蛋白与果胶混合后再经DHPM处理(MLFP),制备3种乳铁蛋白-果胶复合物,探究DHPM的处理顺序对复合物结构及性质的影响.结果表明:DHPM处理使复合物的分散性增大,乳化性减小.且经DHPM处理后的3种复合物中,MLFP的分散性和乳化性最强,而MLFP的分散性和乳化性最低,这与界面张力测定结果一致.经DHPM处理后复合物粒径也显著减小(P<0.05),且MPLF

Effect of Dynamic High Pressure Microfluidization Treatment Sequence on the Structure and Properties of Pectin-Lactoferrin Complexes

Three lactoferrin-pectin complexes (MLFP, MPLF and MLFP) were prepared by treatment with dynamic high pressure microfluidization (DHPM) in different sequences. MLFP was obtained by mixing lactoferrin (LF) pretreated by DHPM with pectin (P), MPLF was obtained by mixing pectin pretreated by DHPM with LF, and MLFP was obtained by mixing LF with pectin and then treating the mixture by DHPM. The present study was undertaken to explore the effect of DHPM treatment sequences on the properties and structure of LF-P complexes. The results showed that DHPM treatment increased the dispersibility, but reduced the emulsifying properties of LF-P complexes. Among the three complexes, MLFP had the highest dispersibility and emulsifying properties, while MLFP had the lowest dispersibility and emulsifying properties. This result was consistent with the results of interfacial tension measurement. The particle sizes of the complexes were significantly reduced compared to the control prepared without DHPM treatment (P < 0.05), in the increasing of MPLF < MLFP < MLFP < control. The formation of the complexes was driven by electrostatic interaction between pectin and LF, as confirmed by ζ-potential measurement and infrared spectroscopy, and DHPM treatment promoted this interaction. This study provides a theoretical basis for exploring the changes in the structure and properties of food components during food processing.