为未来的食品设计人造素粒:素酸化是否必要?
Laurens J Antuma1, Isabell Steiner1, Vasil M Garamus2
1Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, Netherlands.
Food research international (Ottawa, Ont.)
|October 7, 2023
概括
素的翻译后酸化对于形成乳制品中必不可少的素粒至关重要. 这一发现对于开发使用重组素的无动物乳制品替代品至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 乳制品科学 乳制品科学
背景情况:
- 用于食品的重组蛋白的工业生产在翻译后的修改中面临着挑战.
- 乳糖菌的形成和带诱导的凝结对乳制品结构至关重要.
研究的目的:
- 评估素翻译后酸化对混合素菌制剂的必要性.
- 为了研究含有脱化素的杂交菌根的液诱导的凝血.
主要方法:
- 用于制备含有不同含量去化素的人工素小粒.
- 对素融入小粒体和酸纳米集群稳定性的评估.
- 在缺化素的存在下,分析皮脂诱导的凝血行为.
主要成果:
- 脱化素显示不良的整合到人造素小粒.
- 脱化素稳定了较大的酸纳米集群,降低了水分的含量.
- 增加的脱化素水平导致毛皮凝固受损,并破坏了凝网络的形成.
结论:
- 素的翻译后酸化对于菌组合和乳制品形成至关重要.
- 酸化对于无动物乳制品中复合素的功能性使用至关重要.
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