揭示离子和非离子植物种子牙在携带Lacticaseibacillus rhamnosus GG的牛奶蛋白冷凝上的功能
Thierry Hellebois1, Frédéric Addiego2, Claire Gaiani3
1Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L-4362, Luxembourg; Université de Lorraine, LIBio, F-54000 Nancy, France.
Carbohydrate polymers
|November 8, 2023
概括
亚麻和白银增强牛奶蛋白质,用于食品应用的冷凝. 这些植物牙提高了冷凝的稳定性和质地,为创新的食品产品提供了新的可能性.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料工程 生物材料工程
- 合体和表面化学
背景情况:
- 低温凝是巨孔材料,有可能作为食品成分或携带益生菌等生物活性物质的载体.
- 植物种子的多糖类,如亚麻 (FG) 和白银河 (AAG),在食品系统中被探索其功能性质.
研究的目的:
- 调查FG和AAG单独和组合对基于牛奶蛋白 (酸和乳清蛋白分离物) 的冷凝的特性的影响.
- 了解这些多糖化合物影响冷凝结构,稳定性和水相互作用的机制.
主要方法:
- 牛奶蛋白 (NaCas,WPI) 水凝是通过使用益生菌L.rhamnosus GG.G.通过发酵形成的.
- 使用冷干燥 (冷化) 来制造结合FG和AAG (单独和1:1混合) 的冷凝.
- 分析了物理化学性质,包括体积收缩,巨孔大小,热稳定性,水分解和水含量.
主要成果:
- 结合FG和AAG可以减少冷化过程中的体积收缩,并减少巨孔大小.
- 含有的冷凝表现出增强的热稳定性和较慢的水分解.
- 与亚麻 (FG) 相比, (Alfalfa galactomannan,AAG) 特别降低了单层水含量.
- 通过自我关联,AAG促进了相互交织的蛋白质-网络,而FG则通过与蛋白质的静电复合作用.
结论:
- 蛋白质多糖化物冷凝显示出改进的技术功能性质.
- 该研究强调了FG和AAG作为多样化和创新食品的功能成分的潜力.
- 了解相互作用机制为设计先进的食品材料提供了洞察力.
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