优化肌氨酸/高密度脂蛋白复合凝的形成:对热诱导聚合的PH依赖作用
Yuemei Zhang1, Hangbin Lyu2, Ying Wang1
1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China.
International journal of biological macromolecules
|April 24, 2024
概括
高密度脂蛋白 (HDL) 影响肌肉蛋白.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 生物化学 生物化学
背景情况:
- 肌对于肉质和凝形成至关重要.
- 了解蛋白质相互作用是食品加工的关键.
- 高密度脂蛋白 (HDL) 对肌肉蛋白的影响尚未完全理解.
研究的目的:
- 为了研究HDL如何影响肌肉素的热聚和凝.
- 为了检查不同pH值 (酸性,中性,性) 的这些影响.
主要方法:
- 在各种pH条件下研究了肌肉蛋白和HDL修饰肌肉蛋白 (HDL-MS).
- 分析了热聚合,可溶性,度,颗粒大小,表面疏水性和二次结构.
- 使用扫描电子显微镜评估凝特性 (强度,硬度,保持水分的能力,质).
主要成果:
- HDL修改了髓结构,具有pH取决于pH的效果.
- 在pH值5.0下,形成较大的聚合物. 在pH值7.0和9.0时,HDL抑制聚合,改善溶解度和减少度.
- 凝在pH 7.0时是最佳的,但在pH 7.0时添加HDL会由于颗粒膨胀而削弱凝强度.
结论:
- 高脂在调节髓的热聚和凝性质方面发挥着重要作用.
- 高脂的影响是依赖pH值的,为控制基于肌肉素的食物纹理提供了潜力.
- 进一步的研究可以利用HDL来定制食品系统中的蛋白质功能.
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