牛原蛋白的特性受高压加工影响
Milan Houška1, Aleš Landfeld1, Pavla Novotná1
1Food Research Institute Prague, Radiová 1285/7, Hostivař, 10200 Prague, Czech Republic.
Polymers
|June 10, 2023
概括
高压加工 (HPP) 对原蛋白的影响最小.
科学领域:
- 生物材料科学 生物材料科学
- 食品科学 食品科学 食品科学
- 材料工程 材料工程 材料工程
背景情况:
- 原蛋白的独特特性对于生物材料和食品应用至关重要.
- 高压加工 (HPP) 对原体的物理和结构特征的影响在很大程度上仍未被探索.
- 了解HPP的影响对于优化其在原蛋白修饰中的使用至关重要.
研究的目的:
- 研究HPP对原蛋白的风湿学,机械,热和结构性质的影响.
- 为了确定HPP是否是一种温和的技术,可以保持原蛋白的完整性.
- 评估压力 (0-400 MPa) 和持续时间对原蛋白特性的影响.
主要方法:
- 在线性粘弹性区域内进行的风湿学测量.
- 板块之间的机械压缩测试.
- 差分扫描热量计 (DSC) 用于热分析.
- 氨基酸分析和富里埃变换红外光谱法 (FTIR) 检测结构变化.
- 扫描电子显微镜 (SEM) 用于纤维状形态学.
主要成果:
- 风湿学和机械性质没有显示HPP的统计学上显著的变化.
- 热性质 (T_on, ΔH) 取决于压力和持续时间.
- 观察到主要和次要结构的轻微变化,保证了聚合物完整性.
- SEM证实,原纤维的排序没有显著变化.
结论:
- 高压加工 (0-400 MPa) 是一种用于原蛋白修饰的温和技术.
- HPP 保持了原蛋白的整体质,机械和结构完整性.
- 热性能对HPP参数敏感,提供了可控修改的潜力.
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