不同温度对保存蛋黄的物理化学特性,微观结构和蛋白质结构的影响
Xianlong Luo1,2,3, Ji'en Tan1,2,3,4, Yao Yao1,2,3
1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
Food chemistry: X
|March 25, 2024
概括
较低的温度通过促进更密集的凝网络来增强保存的蛋黄固化. 这项研究研究了温度对黄体特性的影响,揭示了蛋白质结构和微观结构的关键变化,以改善食品的保存.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生化学
- 材料科学 材料科学 材料科学
背景情况:
- 保存的蛋黄是一种传统的食品产品,具有独特的纹理特性.
- 了解其固化背后的机制对于优化生产和质量至关重要.
研究的目的:
- 为了阐明较低的温度如何影响保存的蛋黄的固化过程.
- 分析温度对蛋黄的物理化学性质,微观结构和蛋白质结构的影响.
主要方法:
- 在三个温度下研究了保存的蛋黄: 4°C,10°C和25°C.
- 评估的物理化学特性 (pH,硬度,自由硫含量).
- 使用显微镜分析微观结构.
- 通过电泳和富里埃变换红外光谱法 (FTIR) 检查了蛋白质结构.
主要成果:
- 较低的温度 (4°C,10°C) 导致外部蛋黄 (EEY) 的pH值,硬度和自由硫含量更高.
- 微结构分析显示,在降低温度下,EYE中形成更密集的凝网络.
- 电泳和FTIR表明蛋白质降解和交叉链接,在凝形成过程中,二次蛋白质结构中的β-sheet减少和β-turn增加.
结论:
- 低温 (4°C,10°C) 加快和加密保存的蛋黄的凝结构.
- 温度显著影响蛋黄的物理化学和蛋白质结构变化,影响固化.
- 研究结果为优化保存卵黄的生产提供了洞察力,以获得所需的纹理.
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