交替电流电场改变了花生蛋白质的结构和风味
Jie Yang1, Luqiang Liu1, Yiping Ren1
1School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China.
Food chemistry
|September 26, 2023
概括
交替电流电场 (ACEF) 处理改变了花生蛋白质结构和挥发性化合物. ACEF影响蛋白质折叠,并显著改变与味道相关的挥发性化合物,为食品加工提供了洞察力.
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
- 分析化学 分析化学
背景情况:
- 花生蛋白的结构影响其功能性质.
- 了解加工方法对蛋白质结构和挥发性化合物的影响对于食品质量至关重要.
- 交流电场 (AC EF) 是一种新的加工技术,在食品科学中具有潜在的应用.
研究的目的:
- 为了研究交流电场 (ACEF) 强度和处理时间对花生蛋白质结构的影响.
- 分析ACEF处理后花生蛋白中极性和弱极性挥发性化合物的变化.
- 了解花生蛋白中的结构修改和挥发性化合物变化之间的关系.
主要方法:
- 使用UV-Vis和光光谱光度测量对二级和三级结构的表征.
- 确定自由的硫和二硫化基.
- 使用气色谱-质谱法 (GC-MS) 对挥发性化合物的定性和定量分析.
- 福里埃变换红外光谱法 (FTIR) 用于结构分析.
- 主要组件分析 (PCA) 和部分最小平方区分分析 (PLS-DA) 用于数据解释.
主要成果:
- 在花生蛋白中,ACEF显著改变了α螺旋,β片,β转和随机卷轴的比例.
- 治疗ACEF诱导紫外线和光谱的蓝色变化,表明蛋白质构成的变化.
- 在ACEF处理后观察到表面疏水性和二硫化物键的增加.
- ACEF导致特定挥发性化合物的消失或出现,影响了整体风味特征.
- PCA表示,两个主要成分解释了风味相关挥发性化合物的70%以上变化.
结论:
- ACEF是一种有效的方法,可以在低化水平下修改花生蛋白质结构.
- 治疗ACEF显著影响花生蛋白的挥发性,影响其感官特征.
- 该研究提供了对ACEF对花生蛋白的影响的全面了解,这与优化食品加工技术有关.
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