Abstract
Abstract Liquid formula is a research hotspot of infant formula milk, but how to increase the physicochemical stability while maintaining the activity of nutritional components is a key bottleneck in product development. Phosphatidylcholine (PC) and whey protein isolate (WPI) are important components of infant formula, the effect of PC on the properties of WPI stable emulsion remains to be clarified. When the concentration of PC is 0.3 %, a solid intermolecular network is established, which enhances the elasticity and viscosity of the emulsion and has the best oxidation stability and storage stability. 0.3 % PC reduced the flocculation during digestion, and increased the digestibility of protein and fat (27.64 % and 82.45 %). In this study, compound emulsifier (WPI-PC) was used to establish a stable emulsion system, which provided reference for the development and utilization of functional dairy products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
