在性诱导的卵白凝上不同铜盐的调节:物理化学特征,微观结构和蛋白质构造
Ji'en Tan1, Chunyang Deng2, Yao Yao2
1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China.
Food chemistry
|October 2, 2023
概括
在低度下,铜盐可增强蛋白蛋白的聚合,并改善凝的特性,如保持水分的能力和质地. 不同的铜盐对凝的稳定性和特性有不同的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生化学
背景情况:
- 当质诱导蛋白蛋白时,它们会发生结构变化和聚合.
- 众所周知,铜盐与蛋白质相互作用,可能改变它们的功能性质.
- 了解这些相互作用对于开发新型食品成分和材料至关重要.
研究的目的:
- 为了研究不同铜盐 (CuSO4,CuCl2,Cu(CH3COO) 2) 对诱导的卵白 (EW) 凝的影响.
- 分析对物理化学特性,微观结构和蛋白质构成的影响.
- 为了确定最佳度和铜盐的类型,以改善EW凝的性能.
主要方法:
- 制备带有性诱导的卵白凝,含有不同度的铜盐.
- 物理化学性质的分析,包括水容量 (WHC),质地和可溶性.
- 使用光谱技术研究微观结构和蛋白质构造 (例如,评估β片含量).
主要成果:
- 铜盐促进了EW蛋白质的聚合,并随着度的增加而降低了β片含量.
- 低度的铜盐改善了凝网络的形成,WHC,质地和可溶性.
- 高度导致凝恶化. 效率的顺序是CuSO4 > CuCl2 > Cu(CH3COO) 2 ,归因于离子电荷密度.
- 离子和二硫化物键被确定为改造的凝中的主要力量.
结论:
- 铜盐,特别是CuSO4,可以有效地改善EW蛋白聚合并增强凝特性.
- 铜盐的度和类型显著影响最终的凝特性.
- 这些发现表明,铜盐在修改食品蛋白质功能方面具有潜在的应用.
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