在低度环境下的二元金属离子改善了蛋黄热凝的热凝特性
Xin Li1, Yufeng Zhang2, Yingmei Wu2
1School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
Poultry science
|April 12, 2024
概括
离子增强了蛋黄的凝特性,提高了硬度和保持水的容量. 其他金属离子影响粘度和蛋白质结构,为开发强化蛋黄产品提供了洞察力.
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:
- 蛋黄是食品中的关键成分,但其热凝特性可以得到改善.
- 了解金属离子对蛋黄结构的影响对于食品加工至关重要.
研究的目的:
- 研究各种价值金属离子 (K+,Ca2+,Mg2+,Fe3+) 对蛋黄的质,凝和结构性质的影响.
- 确定最佳的金属离子度,以增强蛋黄的凝特性.
主要方法:
- 风湿学测量以评估粘度和粘弹性.
- 凝特性分析,包括硬度和水容 (WHC).
- 使用富里埃变换红外光谱学 (FT-IR) 和光谱的结构分析.
主要成果:
- 单价离子和双价离子,特别是,改善了凝网络的均性,硬度,WHC和粘性弹性.
- 铁离子增加了粒子大小和粘度,破坏了二硫化物键和疏水性相互作用.
- 金属离子促进了蛋白质的聚合,并诱导了从有序到无序的蛋白质二次结构的过渡.
结论:
- 离子显著增强了蛋黄的凝特性,使其成为食品应用的理想选择.
- 金属离子与蛋黄蛋白的相互作用会影响凝的结构和功能.
- 这些发现为开发低盐,营养丰富的蛋黄产品提供了理论基础.
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