在热后处理后,素微粒的稳定相互作用
Ronald Gebhardt1, Calvin Hohn1, Md Asaduzzaman1
1RWTH Aachen University, Chair of Soft Matter Process Engineering (AVT.SMP), Germany.
Food chemistry
|April 23, 2024
概括
热处理通过形成二硫化键来稳定牛奶素微粒,增强它们的生物活性物质传递特性. 这个过程会影响胀行为,这对于控制释放应用来说至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生化学
背景情况:
- 素微粒是生物活性物质的多功能载体.
- 它们的稳定性和胀对于受控释放至关重要.
- 这些特性受到加工条件 (如热处理) 的显著影响.
研究的目的:
- 调查形成后热处理对素微粒子稳定性和胀的影响.
- 阐明这些变化背后的机制,包括二硫化物键的形成.
- 了解乳清蛋白在热诱导稳定中的作用.
主要方法:
- 通过枯竭花和薄膜干燥生产素微粒.
- 在高于60°C的温度下进行热处理.
- 使用N-methylmaleimide抑制二硫化物桥梁形成的化学修饰.
- 使用并行系统动态模型分析膨胀行为.
主要成果:
- 热处理 (>60°C) 通过形成二硫化物桥梁和疏水接触,稳定素微粒.
- 稳定颗粒呈现出两步膨胀过程,具有超射效应.
- 抑制二硫化物桥梁可以防止过度膨胀,从而导致持续扩张.
- 胀是基于非交叉链接和交叉链接的素网络之间的相互作用而建模的.
结论:
- 形成后的热处理通过二硫化物交叉连接有效地稳定了素微粒.
- 硫化物桥梁的形成是由非化的乳清蛋白开始的.
- 了解这些机制,可以为特定应用量身定制素微粒的设计.
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