乳清蛋白,豆蛋白和混合乳清和豆蛋白的结构和功能,经过pH值转移或高强度超声波处理
1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
Journal of dairy science
|September 30, 2023
概括
修改乳清蛋白分离物 (WPI) 和豆蛋白分离物 (PPI) 的pH值变化和超声波不同影响它们的特性. 超声波和联合治疗改善了PPI和WPI-PPI乳化,与单独的WPI不同.
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
- 生物技术是生物技术.
背景情况:
- 蛋白质修饰对于定制功能性质至关重要.
- 了解加工对植物和乳制品蛋白质的影响对于食品创新至关重要.
研究的目的:
- 为了研究pH值变化,超声波和联合治疗对乳清蛋白分离物 (WPI),豆蛋白分离物 (PPI) 和WPI-PPI混合物的影响.
- 确定这些修改如何影响蛋白质溶解性,颗粒大小,表面水性和乳化活性.
主要方法:
- 蛋白质 (WPI,PPI,WPI-PPI) 经过pH变化,超声波和联合pH变化/超声波处理.
- 处理后分析了溶解度,颗粒大小,表面疏水性和乳化活性.
主要成果:
- WPI的溶解性没有受到影响,但粒子大小随着pH值的变化而增加,随着超声波而减少. 乳化活性随着pH值的变化和联合治疗而下降.
- 在组合治疗中,PPI和WPI-PPI显示了增强的溶解性. 通过超声波和联合治疗,颗粒大小减少.
- 所有的治疗都暴露了更多的疏水性群体. 与WPI相比,PPI和WPI-PPI的乳化活性在联合治疗中得到改善.
结论:
- 处理效果取决于蛋白质和技术.
- 超声波和联合治疗显示了改善豆蛋白和WPI-PPI混合物的功能潜力.
- 进一步的研究可以为特定的食品应用优化这些方法.
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