pH和剪切对热引起的牛奶蛋白缩物悬浮物变化的影响
Anushka Mediwaththe1, Thom Huppertz1,2,3, Jayani Chandrapala4
1Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities, College of Sports, Health and Engineering, Victoria University, Werribee Campus, Werribee, VIC 3030, Australia.
Foods (Basel, Switzerland)
|May 25, 2024
概括
剪切影响牛奶蛋白缩物 (MPC) 悬浮物中热引起的变化,影响蛋白质聚合和菌根解离在pH水平上有所不同. 这项研究揭示了在热和剪切处理组合下影响蛋白质结构的pH依赖相互作用.
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
- 体科学 体科学 体科学
背景情况:
- 牛奶蛋白缩物 (MPC) 是食品中的一个关键成分.
- 了解加工条件下的蛋白质行为对于产品质量至关重要.
- 热量和剪切是影响蛋白质结构的常见加工因素.
研究的目的:
- 为了研究热和剪切对乳蛋白缩物 (MPC) 悬浮物的联合作用.
- 为了阐明pH值对热引起的蛋白质聚合和在切割过程中的胞解离的影响.
- 揭示有关MPC中蛋白质聚合动态和胞解离的新见解.
主要方法:
- 在各种pH值 (6.1,6.4,6.8,7.5) 准备MPC悬浮剂.
- 样品经过热处理 (90°C或121°C) 和剪切处理 (0,100或1000秒-1).
- 分析了蛋白质聚合,细胞解离,颗粒大小和蛋白质分布的变化.
主要成果:
- 在pH值为6.8时,不管温度如何,切割碎片化蛋白质聚合物.
- 在pH7.5下,剪切增强了热引起的胞解离,减少了颗粒大小并增加了可溶性k-素 (k-CN).
- 在pH 6.1时,剪切促进了聚合,而在pH 6.4时,由于静电排斥,它诱导了碎片化.
结论:
- 最初的pH显著影响剪切如何影响热引起的MPC变化.
- 剪切可以根据pH驱动的静电相互作用促进或抑制蛋白质聚合和菌根解离.
- 这些发现为优化基于MPC的产品加工条件提供了关键数据.
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