Cong Xu, Qiuwan Jiang, Hongyu Li, Zhanmei Jiang, Zhenmin Liu
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引用次数: 0
Abstract
In this experiment, changes in properties of α-lactalbumin (α-LA)-tea saponin (TS) complex were analysed and compared after two heating temperature (65 °C for 30 min and 90 °C for 10 min). The results showed that thermal treatment can improve foaming ability, DPPH radical scavenging ability, digestibility, degree of hydrolysis and bioaccessibility of α-LA-TS complex. Furthermore, the addition of TS was beneficial to the foaming ability and DPPH radical scavenging ability after digestion of α-LA and has a certain inhibitory effect on the in vitro digestibility. This study provided a theoretical basis for the application of α-LA-TS complex in heat-processed food products.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.