Abstract：
In dairy products, the added sodium hyaluronate may form complexes with proteins, thereby affecting product properties. In the present study, the interaction between whey protein isolate (WPI)/ whey protein hydrolysate (WPH) and sodium hyaluronate (SH) was characterized under thermal treatment at different temperatures (25 ℃, 65 ℃, 90 ℃ and 121 ℃) after studying effects of protein/SH ratio and pH on complex formation. The addition of SH reduced the particle size of WPI/WPH and increased potential value in the system, with greater variation with increasing treatment temperature. The structural properties of complexes were studied. The binding with SH decreased the contents of free amino group and free thiol group, as well as the fluorescence intensity and surface hydrophobicity. FTIR results and browning intensity measurement demonstrated the formation of Maillard reaction products. Moreover, the attachment of SH improved the thermal stability of WPI/WPH and decreased their antigenicity.
摘要：
在乳制品中，添加的透明质酸钠可以与蛋白质形成复合物，从而影响产品性能。在本研究中,在不同温度(25℃,65℃,90℃和121℃）研究了蛋白质/SH比和pH对复合物形成的影响。SH的添加降低了WPI/WPH的粒径，增加了系统中的电位值，随着处理温度的升高而变化较大。研究了配合物的结构性质。与SH的结合降低了游离氨基和游离巯基的含量，以及荧光强度和表面疏水性。FTIR结果和褐变强度测量证明了美拉德反应产物的形成。此外，SH的附着提高了WPI/WPH的热稳定性，降低了其抗原性。
