不同盐对婴儿配方奶粉模型蛋白质系统泡性质的影响
Siyu Zhang1, Yuxue Sun1, Qinggang Xie2
1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Journal of dairy science
|October 20, 2023
概括
不同的盐对婴儿配方奶粉的蛋白质系统产生影响. 虽然NaCl,KCl和MgCl2提高了发泡能力和稳定性,但CaCl2降低了容量,但提高了稳定性,影响了蛋白质结构和聚合.
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
- 体科学 体科学 体科学
背景情况:
- 模型蛋白系统 (MPS) 的泡性质对于婴儿配方奶粉至关重要.
- 了解盐对MPS泡的影响对于产品开发至关重要.
研究的目的:
- 评估各种盐 (NaCl,KCl,MgCl2,CaCl2) 如何影响MPS泡容量 (FC) 和泡稳定性 (FS).
- 研究这些盐对MPS表面和结构性质的影响.
主要方法:
- 多尺度研究分析不同盐添加的MPS的FC和FS.
- 评估表面特性 (疏水性,净电荷,表面张力) 和结构变化 (光,紫外线吸收,二次结构).
- 与颗粒大小,粘度和蛋白质结构元素相关的发泡特性.
主要成果:
- NaCl,KCl和MgCl2增加了MPS的FC和FS.
- CaCl2显著降低了FC,但增加了FS.
- 盐改变了表面的疏水性,净电荷和表面张力,导致蛋白质聚集和结构变化 (α-螺旋到β-链).
- 与NaCl和KCl相比,MgCl2和CaCl2形成了较大的聚合物,净电荷较低.
结论:
- 盐类型对MPS泡性质和结构特征产生重大影响.
- FC与吸附蛋白和β转相关,而FS与β链和粘度相关.
- 结果提供了对影响食品系统中泡的盐-蛋白相互作用的理论见解.
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