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粉蛋白质分离物的PH值和离子强度对散体和界面的作用力和技术功能性质的影响

Osman Gul¹, Latife Betul Gul², Tugba Baskıncı¹

¹Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey.

Food research international (Ottawa, Ont.)

|May 31, 2023

概括

子蛋白质分离物子蛋白质分离物

科学领域:

食品科学与技术食品科学与技术
蛋白质化学蛋白质化学
类风病学类风病学类风病学

背景情况:

子蛋白分离物 (HPI) 是一个有前途的植物性蛋白质来源.
了解其功能性和质性质对于食品应用至关重要.
pH 和离子强度是影响蛋白质行为的关键因素.

研究的目的:

研究pH值和离子强度对HPI的功能和质性质的影响.
确定HPI在食品系统中利用的最佳条件.

主要方法:

风病学测量 (功能性,批量,界面剪切).
分析蛋白质溶解度,乳液,水/油保持能力,泡稳定性,表面疏水性和自由-SH组.
pH (3.0-8.0) 和离子强度 (0.0-1.0 M) 的系统变化.

主要成果:

pH显著影响HPI溶解性,乳液,水/油保持性,泡稳定性,水性和-SH群,在pH 8.0下具有最佳的功能性质.
蛋白质的溶解性和稳定性增加,离子强度高达0.6M.
观察到剪切稀释行为,在pH值3.0-4.0处凝结构最好,与离子 (0.4-0.6M) 改善粘性弹性.
在接口上形成的类似固体的粘弹性层,受pH值和离子强度的影响.

结论:

pH值和离子强度是控制HPI功能和质特征的关键参数.
在各种食品配方中,HPI具有作为多功能辅助成分的潜力.
调整pH值和离子强度可以优化HPI性能,用于特定的食品应用.

关键词:

功能性质功能性质功能性质子蛋白质是子中的一种蛋白质.界面剪切的复原学.离子强度强度离子强度类风病学类风病学类风病学它们的pH值为pH.

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相关概念视频

Mechanical Protein Functions

Mechanical Protein Functions

Proteins perform many mechanical functions in a cell. These proteins can be classified into two general categories- proteins that generate mechanical forces and proteins that are subjected to mechanical forces. Proteins providing mechanical support to the structure of the cell, such as keratin, are subjected to mechanical force, whereas proteins involved in cell movement and transport of molecules across cell membranes, such as an ion pump, are examples of generating mechanical force.