低频磁场对11S大豆球蛋白的可溶性,结构和功能性质的影响
Zhuang-Li Kang1,2,3, Peng-Lei Yao2, Jing-Jie Xie2
1School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China.
Journal of the science of food and agriculture
|February 28, 2024
概括
低频磁场处理增强了大豆11S环球蛋白的功能性质. 这种方法提高了溶解度,凝强度和乳化能力,使其对植物性食品开发具有价值.
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:
- 豆11S环球蛋白具有很高的热稳定性,这限制了其在低温凝食品生产中的使用.
- 开发修改大豆蛋白功能的方法对于扩大其食品应用至关重要.
研究的目的:
- 研究低频磁场 (LF-MF) 处理对11S大豆球蛋白特性的影响.
- 确定最佳的LF-MF治疗持续时间,以改善11S大豆球蛋白的功能特性.
主要方法:
- 豆11S环球蛋白经过5mT的低频磁场 (LF-MF) 处理,持续时间为30,60,90和120分钟.
- 分析了包括可溶性,形状,物理化学特性,表面特性和凝在内的关键性质.
主要成果:
- LF-MF治疗显著增加了硫醇含量,乳化能力,凝强度,保持水分的能力和绝对的泽塔潜力.
- 观察到蛋白质展开和二硫化物键裂解,与改善的溶解性,泡,粘度,表面疏水性和质性质相关.
- 在90分钟的LF-MF治疗后,获得了最佳的修饰.
结论:
- 治疗LF-MF是一种有效的策略,可以增强天然大豆11S环球蛋白的功能性质.
- 这项研究为食品工业利用植物性蛋白质提供了有价值的见解.
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