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黄瓜种子蛋白与蛋白蛋白的同时凝结
Marta Tomczyńska-Mleko1, Konrad Terpiłowski2, Salvador Pérez-Huertas3
1Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences in Lublin, Akademicka 15 Str., 20-950 Lublin, Poland.
Foods (Basel, Switzerland)
|May 27, 2023
概括
将蛋白蛋白添加到南瓜种子蛋白质凝中,可以提高其质地和稳定性. 这种蛋白质混合物提高了凝的弹性,硬度,并减少了水的活动,以提高食品安全.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 了解蛋白质凝对于食品产品开发至关重要.
- 与单个蛋白质来源相比,二进制蛋白质系统提供了独特的功能性质.
研究的目的:
- 为了研究卵白蛋白替代对南瓜种子蛋白质凝的影响.
- 描述混合蛋白质凝中的风湿学,微观结构和水活性变化.
主要方法:
- 风病学测量 (储存模量,触角三角形,超声波粘度,硬度).
- 使用显微镜进行微结构分析.
- 确定水活动 (aw).
- 里埃变换红外光谱法 (FTIR) 用于分析二次蛋白质结构.
主要成果:
- 蛋白蛋白添加改善了凝的弹性,硬度,并减少了水的活动.
- 增加的蛋白蛋白含量导致具有更细微结构的更均的凝.
- 黄瓜种子的蛋白质度影响了微观结构,导致更粗,更颗粒的结构.
- 二次蛋白质结构的变化与微观结构的变化相关.
- 随着蛋白蛋白含量增加,水活动显著下降,增强了微生物的稳定性.
结论:
- 蛋白蛋白补充剂积极改变南瓜种子蛋白质凝的特性.
- 这项研究表明,湿原性质,微观结构和水活动之间存在着强烈的联系.
- 优化的二元蛋白系统显示出改善食品成分功能和安全的潜力.
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