不同聚合度的胰岛素对土豆蛋白的结构和凝特性的影响
Qiongling Chen1, Xiaowen Wang1, Yu Wang1
1College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
Food chemistry: X
|May 2, 2024
概括
通过添加具有较高聚合度 (DP) 的胰岛素来增强土豆蛋白分离物 (PPI) 凝的特性. 通过1.5%的H-inulin观察到最优的结果,改善了纹理和保持水分的能力.
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
- 碳水化合物化学 碳水化合物化学
背景情况:
- 马蛋白分离物 (PPI) 是一种有价值的蛋白质来源.
- 益生菌纤维的胰岛素可以改变食物矩阵的特性.
- 了解胰岛素对PPI凝的影响对于食品应用至关重要.
研究的目的:
- 研究不同聚合度 (DP) 的胰岛素对土豆蛋白分离物 (PPI) 的结构和凝特性的影响.
- 确定最佳的胰岛素类型和度,以增强PPI凝特性.
主要方法:
- 制备具有不同类型 (L-, M-, H-inulin) 和度的PPI-inulin复合凝.
- 评估纹理特性 (硬度,凝聚性,弹性,性) 和水容量 (WHC).
- 使用里埃变换红外光谱学和微观结构观测分析白度,表面性和分子相互作用 (键,性相互作用).
主要成果:
- 包括质地和WHC在内的PPI凝特性与胰岛素DP正相关,度高达1.5% (w/v).
- 较高的胰岛素DP (M-和H-胰岛素) 比L-胰岛素更有效地增强了白度,表面疏水性和分子相互作用.
- 添加1.5%的H-胰岛素显著改善了WHC18.65%,硬度达到2.84N.
- 具有较高DP的胰岛素促进了β片结构的形成,导致PPI凝中的更强,更细的网络结构.
结论:
- 胰岛素的聚合度显著影响了土豆蛋白分离物的结构和凝性质.
- 较高的DP胰岛素,特别是1.5%度的H胰岛素,有效改善PPI凝质地,保持水容量和网络结构.
- 这些发现表明,素在修改和增强基于蛋白质的食品系统方面有潜在的应用.
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