关于酒厂用酸和盐酸沉的消耗谷物蛋白的组成和功能性质的比较研究
Toktam Farjami1, Animesh Sharma2, Lars Hagen2
1Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway.
Food chemistry
|March 1, 2024
概括
酸 (CA) 和酸 (HCl) 用于从酒厂的消耗谷物 (BSG) 中沉蛋白质. 酸盐沉改变了蛋白质度的组成和功能,影响了溶解度,乳化和发泡性质.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 可持续农业 可持续农业
背景情况:
- 酒的花费谷物 (BSG) 是一个丰富的,低成本的农业工业副产品,用于提取蛋白质.
- 蛋白质缩物的功能受到所选择的提取和沉方法的显著影响.
- 了解沉效应对于优化BSG蛋白质利用至关重要.
研究的目的:
- 调查酸 (CA) 与盐酸 (HCl) 作为沉剂对 BSG 蛋白缩物成分和功能性质的影响.
- 根据使用的沉剂,分析蛋白质,碳水化合物和脂质含量的差异.
- 评估CA沉对蛋白质溶解性,乳化和发泡特性的影响.
主要方法:
- 使用酸 (CA) 和盐酸 (HCl) 来从BSG中沉蛋白质.
- 蛋白质缩物的组成分析 (蛋白质,碳水化合物,脂质含量).
- 功能性质的评估:可溶性,乳化和发泡能力.
- 使用射门蛋白质学和富里埃变换红外光谱学 (FTIR) 验证CA交联.
主要成果:
- 与HCl沉度度相比,CA沉的BSG蛋白度显示出较低的蛋白质含量,但碳水化合物和脂质含量较高.
- 随着CA沉,观察到水友性/性蛋白质和和性/不和性脂肪酸比率的增加.
- 酸盐沉对蛋白质溶解性和乳化特性产生了负面影响,但增强了发泡特性.
结论:
- 沉剂的选择 (CA与HCl) 显著调节了BSG蛋白缩物的生物化学组成和功能属性.
- 酸沉导致BSG蛋白缩物质的特异性变化,包括交叉链接的形成.
- 这些发现为通过控制降水为特定的食品应用量身定制 BSG 蛋白质缩物提供了宝贵的见解.
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