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来自Cajanus cajan的蛋白质的热凝受pH值和离子强度的影响

Eliana Isabel Fernández Sosa¹, María Guadalupe Chaves², Felicitas Peyrano²

¹Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBANEA), UNNE-CONICET, Avenida Libertad 5470 (3400), Corrientes, República Argentina. elifersosa06@gmail.com.

Plant foods for human nutrition (Dordrecht, Netherlands)

|August 19, 2023

概括

豆蛋白分离物形成热诱导的凝,pH值和离子强度显著影响其热稳定性和凝性质. 在特定的pH值和离子强度条件下观察到最佳的凝和持水能力.

科学领域:

食品科学与技术食品科学与技术
植物性蛋白质植物性蛋白质
生物化学生物化学

背景情况:

种子提供一种有价值的植物性蛋白质来源.
豆蛋白分离物 (PPI) 可以形成用于食品应用的热感应凝.
了解影响PPI凝的因素对于食品产品开发至关重要.

研究的目的:

研究pH值和离子强度对豆蛋白分离物 (PPI) 的热稳定性和凝性的影响.
在不同的条件下描述PPI凝的微观结构特性和水容量 (WHC).

主要方法:

在pH 8.0下提取PPI,然后进行异电沉.
在不同pH值 (2.1,3.9,6.3,8.3) 和离子强度 (0.10,0.54) 的PPI的热稳定性和凝分析.
形成的凝的微观结构特征和WHC评估.

主要成果:

PPI的热稳定性对低离子强度 (0.10) 的pH敏感,在高离子强度 (0.54) 的敏感性降低.
凝结能力在pH值2.1和3.9 (μ=0.10) 时较低,形成粗网络,WHC低.
在pH值6.3和8.3 (μ=0.10) 时,凝具有固体状的,具有紧的矩阵和更好的WHC.
较高的离子强度 (μ=0.54) 在酸性pH值 (2.1和3.9) 中有利于凝形成.
建议在中性到性pH的凝中,键和静电相互作用是关键.

结论:

pH值和离子强度是控制豆蛋白分离凝和热稳定的关键参数.
调整这些条件可以优化PPI凝特性,用于特定的食品应用.
该研究提供了有关PPI凝网络形成的相互作用的见解.

关键词:

盖尔斯 (Gels) 是一种凝.离子强度强度离子强度豆类豆类豆类豆类子豆豆是一种子豆.蛋白质分离物蛋白质分离物它们的pH值为pH.

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