蛋白蛋白在干燥状态下预热引起的结构,质和凝性质的变化
Yanqiu Ma1, Anshan Shan2, Yujie Chi1
1College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
International journal of biological macromolecules
|July 19, 2023
概括
干燥加热蛋白蛋白 (EWP) 改善了它们的凝性质,增加了凝强度和消化能力. 这个过程改变了蛋白质结构,提高了食品应用的性能.
科学领域:
- 食品科学 食品科学 食品科学
- 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:
- 了解卵白蛋白 (EWP) 凝对于控制食物质感和感官属性至关重要.
- 干燥加热是一种修改蛋白质功能的方法,影响凝性能.
研究的目的:
- 为了研究在干燥状态下加热的EWP的质和凝性质.
- 描述干式加热EWP (DEWP) 的结构变化及其对凝的影响.
主要方法:
- 对DEWP分散剂和凝的风湿学测量 (G'max,G'max,k'/k'',凝温度).
- 对DEWP形态,蛋白质稳定性 (Td, ΔH) 和微环境的分析.
- 评估DEWP凝的硬度,性,弹性,凝聚性和可消化性.
主要成果:
- 中度干燥加热诱导了线性聚合,并降低了变化温度 (Td) 和度 (ΔH).
- 蛋白质表面的交叉链接创造了一个非极性微环境,增强了凝特性,如G'max,G'max,硬度和粘性.
- 凝温度下降,而弹性和凝聚性在加热时间增加时显示出最小的变化. DEWP凝表现出更好的消化能力.
结论:
- 干燥加热显著改变了EWP结构和风湿性质,从而改善了凝特性.
- 观察到的变化为食品加工中DEWP的质量控制和感官评估提供了理论基础.
- 提高DEWP的凝强度和消化能力为开发新型食品提供了潜力.
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