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来自高地大麦的Prolamins的组成,结构和功能
Jinjin Xing1, Zhaomin Li1, Wenhui Zhang1
1Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850030, China.
Molecules (Basel, Switzerland)
|July 29, 2023
概括
高地大麦的胺表现出优越的水持久性,热稳定性和乳化特性,相比于大麦. 这些发现凸显了它们在各种食品应用中的潜力.
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:
- 胺是一种种子储存蛋白的类别.
- 来自玉米的前胺 Zein 在各种应用中广泛使用.
- 研究诸如高地大麦中的替代性胺对于扩大它们的用途至关重要.
研究的目的:
- 描述高地大麦的成分,结构和功能.
- 为了将这些属性与Zeen进行比较.
- 评估高地大麦的潜在应用.
主要方法:
- 氨基酸分析以确定成分.
- 分析二次结构的光谱技术.
- 功能性质测试 (保持水分,热稳定性,乳化,油性吸收).
- 显微镜检查纤维/结构的形成.
主要成果:
- 高地大麦的胺含有比氨酸更多的充电和友水性氨基酸.
- 高地大麦的前胺具有较高的分子量 (3063 kDa) 和不同的二次结构 (β-转向螺旋体),与 (2024 kDa,α-螺旋体) 相比.
- 显著提高了高地大麦prolamins的水容量,热稳定性和乳化特性;较低的油吸能力.
- 通过高地大麦prolamins形成直径较大的带状结构.
结论:
- 高地大麦的胺与烯相比,具有独特的结构和组成特征.
- 它们的优越功能性质表明,它们在食品成分应用中具有显著的潜力.
- 进一步的研究可以优化高地大麦在新型食品中的使用.
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