在热对流和微波加热和冷干燥后乳清蛋白分离物的氧化:物理化学和NIR光谱分析之间的相关性
Juliany Cristiny Sonda Bordignon1, Amanda Teixeira Badaró1, Douglas Fernandes Barbin1
1School of Food Engineering, State University of Campinas, Street Monteiro Lobato, 80, 13082-862, Campinas, SP, Brazil.
Heliyon
|July 31, 2023
概括
在冷干燥之前的微波或热处理会影响乳清蛋白分离物 (WPI) 的氧化. 微波加热增加了蛋白质的氧化,这表明近红外光谱 (NIR) 可以监测这些变化.
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
- 频谱学是一种光谱学.
背景情况:
- 乳清蛋白分离物 (WPI) 在食品中广泛使用.
- 处理方法可能会影响蛋白质结构和氧化.
- 了解氧化敏感性对于维持蛋白质质量至关重要.
研究的目的:
- 在冷干燥前经过微波或热对流加热后调查WPI分散的氧化易感性.
- 在不同的加工条件下评估WPI的结构和氧化变化.
- 探索近红外光谱 (NIR) 监测蛋白质氧化的潜力.
主要方法:
- 在冷干燥之前,乳清蛋白分离物 (WPI) 分散经过微波 (MW) 或对流加热 (CH).
- 对照组包括未经处理的WPI (WPI-C),冷干燥的WPI (WPI-FD) 和煮熟的WPI (WPI-B).
- 结构分析涉及度,z电位,SDS-PAGE和NIR光谱;氧化通过滴氧素,蛋白质碳化和SH组进行评估.
主要成果:
- 与未经处理的WPI (WPI-C) 相比,单独冷干燥 (WPI-FD) 诱导了变化,特别是在碳基中.
- 微波加热 (WPI-MW) 与传统加热 (WPI-CH) 相比,产生了更高的碳基和迪铁素形成.
- 尼尔射线光谱显示了与碳基形成相关的变化,PCA分析可以根据氧化水平区分样本.
结论:
- 加工方法对WPI的氧化易感性有很大的影响.
- 与对流加热相比,微波加热似乎会诱导较大的蛋白质氧化.
- 尼尔射线光谱显示出作为一种非破坏性的方法来监测蛋白质中的加工诱导的氧化变化.
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