干燥技术为梨种子蛋白的化能力提供最大的好处:喷雾干燥
Bakhtiyar Azad Abdullah1,2, Bulent Basyigit2, Mehmet Karaaslan2
1Department of Biology, Faculty of Science and Health, Koya University, Danielle Mitterrand Boulevard, Koya KOY45, Kurdistan Region-F.R., Iraq.
Foods (Basel, Switzerland)
|January 17, 2024
概括
干燥技术显著影响梨种子蛋白质水凝. 喷雾干燥和冷干燥的蛋白质为潜在的生物活性化合物输送提供了优越的保持水分,胀和纹理特性.
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
- 蛋白质化学 蛋白质化学
背景情况:
- 天然水凝在各种应用中提供可持续的替代品.
- 梨种子蛋白质是生物材料开发中未充分利用的来源.
- 干燥方法可以改变蛋白质的结构和功能,影响水凝的性能.
研究的目的:
- 研究不同干燥技术对梨种子蛋白质提取和水凝形成的影响.
- 评估基于不同干燥的梨种子蛋白质的水凝的功能性质 (容量,膨胀,质地).
- 评估这些水凝对于生物活性化合物输送系统的适用性.
主要方法:
- 使用和异电沉提取梨种子蛋白质.
- 通过环境,烤箱,真空,冷和喷雾干燥方法干燥提取的蛋白质.
- 使用FT-IR光谱学对蛋白质结构的表征.
- 构建和评估含有梨种子蛋白和虫豆的水凝模型.
主要成果:
- 干燥技术显著影响了蛋白质水凝的特性.
- 喷雾干燥和冷干燥的蛋白质产生了具有最高水容量的水凝 (分别为93.79%和86.83%).
- 冷干燥和喷雾干燥的蛋白质表现出更高的胀比率和减少的蛋白质泄漏,以及增强的纹理特性.
结论:
- 喷雾干燥和冷干燥是准备高性能水凝的梨种子蛋白质的最佳方法.
- 用喷雾干燥或冷干燥的梨种子蛋白制成的水凝显示出增强的功能性和生物活性化合物输送潜力.
- 这项研究强调了蛋白质加工对水凝性能和应用潜力的关键作用.
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