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A Tripeptide-Stabilized Nanoemulsion of Oleic Acid
Published on: February 27, 2019
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狼蛋白稳定油滴有助于构建乳清蛋白乳液填充凝的结构
Katherine Grasberger1, Marianne Hammershøj1, Milena Corredig1
1Department of Food Science, CiFood Center for Innovative Foods, Aarhus University, Aarhus, Denmark.
Food research international (Ottawa, Ont.)
|February 3, 2024
概括
乳清蛋白凝中的狼蛋白通过改变油滴表面的蛋白质相互作用来影响质地. 修改界面成分为创新食品创造新的途径.
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 材料科学 材料科学
背景情况:
- 乳清蛋白凝在食品中广泛使用.
- 了解蛋白质相互作用是控制凝质感的关键.
- 狼蛋白为蛋白质稳定提供一种基于植物的替代品.
研究的目的:
- 为了研究狼和乳清蛋白界面层对热诱导的乳清蛋白凝特性的影响.
- 为了比较蛋白质稳定乳液与充满凝中的表面活性剂稳定乳液.
- 阐明接口蛋白质组成对凝微观结构和质感的作用.
主要方法:
- 在现场修形学用于结构发展监测.
- 小幅度和大幅度的振荡体质学,用于最终的凝特征.
- 对焦显微镜用于微观结构分析.
- 选择性缓冲溶解以分析蛋白质相互作用.
主要成果:
- 接口蛋白质组成显著影响了凝模量和最终特性.
- 在接口处用狼蛋白替换乳清蛋白减少了二硫化物键,从而导致更软的凝.
- 非共价相互作用对于将油滴集成到凝网络中至关重要.
- 连续和界面相之间的蛋白质-蛋白质相互作用的差异决定了可实现的凝结构.
结论:
- 调节界面蛋白质组成允许量身定制的凝结构和纹理.
- 狼乳清蛋白混合物显示出开发新型食品的潜力.
- 对加工和矩阵组成的控制对于产品创新至关重要.
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