牛奶蛋白混合物的pH诱导的生理化学和结构变化及其对发泡行为的影响
Siyu Zhang1, Junli Hao1, Qinggang Xie2
1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
International journal of biological macromolecules
|November 3, 2023
概括
牛奶蛋白混合物 (MPM) 在广泛的pH范围内表现出优异的泡能力和稳定性,特别是在中性或性条件下. 这些特性与可溶性和吸附率的增加有关,使MPM成为空气食品的理想选择.
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
- 材料科学 是一种材料科学.
背景情况:
- 牛奶蛋白因其两性而闻名,使食品中的空气化成为可能.
- 牛奶蛋白的混合物经常被用于食品工业,以达到特定的功能性质.
研究的目的:
- 调查牛奶蛋白混合物 (MPM),特别是乳清蛋白分离物 (WPI) 和牛奶蛋白缩物 (MPC) 的发泡特性.
- 分析pH对泡能力 (FC),泡稳定性 (FS) 和泡形态学的影响.
主要方法:
- 准备了MPM溶液,并评估了它们的发泡特性 (FC,FS,形态) 在pH范围为3.0-9.0.0.之间.
- 测量了物理化学,结构和表面特性,包括粒子大小,可溶性,粘度,表面压力和吸附率 (Kdiff).
- 使用光谱方法分析结构变化,使用Pearson相关性分析将属性与发泡行为联系起来.
主要成果:
- 在pH值6.0-9.0下,MPM表现出优异的FC (113.0-114.3%) 和FS (90.7-93.0%),产生具有较小,均结构的泡.
- 在pH值6.0-9.0下,MPM溶液的颗粒大小较小,溶解度较高,表面粘度较低,导致表面压力和吸附率 (Kdiff) 的增加.
- 相关性分析表明,Kdiff和可溶性对泡形成产生了积极的影响,而自由硫和β-sheet结构则对泡稳定起了作用.
结论:
- 牛奶蛋白混合物 (MPM) 在中性至性条件下提供卓越的发泡性能.
- 这项研究为MPM的蛋白质结构,物理化学性质和发泡行为之间的关系提供了宝贵的见解.
- 在各种pH条件下,MPM是开发气化食品的有效成分.
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