超声波频率对豆蛋白隔离的结构和功能性质的影响
Libo Liu1, Yu Miao1, Chengwen Hu1
1Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China.
Journal of the science of food and agriculture
|October 6, 2023
概括
超声波治疗改善了豆蛋白分离的结构和功能. 初级和二级超声波增强了乳化和稳定性等特性,为植物蛋白食品应用提供了基础.
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:
- 豆蛋白,是Pisum sativum L.的副产品,是一种有价值的蛋白质来源,富含必需氨基酸.
- 它的功能与其结构密切相关,因此需要改进以改善食品应用.
研究的目的:
- 调查超声波频率对豆蛋白分离物 (PPI) 的结构和功能性质的影响.
- 为了确定初级和二级超声波治疗的有效性.
主要方法:
- 豆蛋白分离物 (PPI) 接受了不同频率的初级和二级超声波和600W的恒定功率.
- 结构分析包括SDS-PAGE和福里埃变换红外光谱学.
- 评估的功能性质包括颗粒大小分布,发泡,稳定性,表面疏水性,乳化和氧化抵抗.
主要成果:
- 超声波处理没有改变PPI的分子量,如SDS-PAGE所示.
- 福利埃变换红外光谱学表明,由于超声波,PPI的二次结构发生了变化.
- 初级和二级超声波改善了颗粒大小分布,泡,稳定性,表面疏水性,乳化和氧化耐受性,而二级超声波在长时间内没有明显的优势.
结论:
- 超声波治疗有效地在最佳范围内增强豆蛋白的结构和功能性质.
- 这项研究为使用超声波修改植物蛋白质结构和功能提供了理论基础.
- 这些发现支持在食品工业中开发和应用增强型植物蛋白.
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