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粉颗粒相关的蛋白质与麦粉的逆向降解特性之间的潜在关系

Jin Du¹, Yajing Qi², Shuyi Liu²

¹School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225127, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.

International journal of biological macromolecules

|March 9, 2024

概括

粉颗粒相关蛋白 (SGAPs) 通过促进水结合和分子相互作用来增强粉的逆向降解. 移除SGAP会降低粉凝强度和有序结构,影响麦和小麦粉的特性.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
材料科学材料科学材料科学

背景情况:

粉退化是影响食品质地和保质期的关键过程.
粉颗粒相关蛋白 (SGAPs) 是粉颗粒的组成部分,但它们在逆向降解中的作用尚未完全理解.
麦粉,凭借其独特的成分,提供了一个模型系统来研究SGAP功能.

研究的目的:

调查SGAPs对塔塔里麦粉 (TBS) 和普通麦粉 (CBS) 的逆向降解特性的影响.
为了比较SGAP去除对麦粉和小麦粉 (WS) 的影响.
阐明SGAPs影响粉逆向降解的机制.

主要方法:

在SGAP去除之前和之后,系统地调查回归特性 (凝强度,聚合密度,度).
使用LF-NMR和FTIR对短程有序结构的分析.
风病学分析以评估结构变化和分子相互作用.
使用TBS,CBS和WS进行比较研究.

主要成果:

移除SGAPs显著降低了所有研究的粉中的凝强度和粉聚合物的密度.
在去除SGAP后,逆行度显著下降:TBS (4.16至3.74 J/g),CBS (4.05至3.35 J/g) 和WS (3.27至2.81 J/g).
发现SGAP增强结和分子重排,导致结构更加有序,并加速逆行.

结论:

SGAP在促进粉-水相互作用和在逆行过程中促进有序结构的形成方面发挥着至关重要的作用.
SGAPs的存在增强了粉分子中的链间相互作用,从而加速了逆向降解过程.
了解SGAP功能为操纵食品应用中的粉特性提供了洞察力.

关键词:

麦粉麦粉是一种粉.逆行降级特性逆行降级特性粉颗粒相关的蛋白质

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