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来自鱼头的软骨II型原蛋白组合的制备,结构和形态表征

Pengbo Cui¹, Tianlun Shao¹, Jianfei He¹

¹College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.

Journal of the science of food and agriculture

|July 5, 2024

概括

的软骨可以自组装成有用的食品工业材料. 这项研究优化了它们的制备,并描述了它们的结构和稳定性.

科学领域:

生物材料科学生物材料科学
食品科学食品科学食品科学

背景情况:

的软骨II型原 (SHCP) 具有自我组装的特性.
自组装具有食品工业应用的巨大潜力.

研究的目的:

准备和描述从鱼软骨中自组装的.
为了优化酶消化过程以最大限度地提高产量.

主要方法:

响应表面的方法用于过程优化.
物理化学分析包括分子量测定和氨基酸分析.
用光谱和显微技术 (FTIR,SEM) 来分析自组装结构.
度实验以评估自组装行为.

主要成果:

优化的酶消化在43.1°C,3.37h和0.96%的酶度下产生了78.46%的SHCP.
有特征的SHCP是两性,平均分子量为1081Da,富含疏水性氨基酸.
通过结和疏水相互作用,SHCP可以自组装成网状和管状结构.
SHCPs-Ca和SHCPs-Mg组件在人类胃肠道pH范围内表现出稳定性.

结论:

开发了一种简单,安全的方法,用的副产品制备新型自组合材料.
这项研究为利用鱼软骨提供了科学基础,最大限度地减少了浪费.
这些发现支持这些自我组装在食品工业中的潜在应用.

关键词:

自动组装的自动组装机结构性特征的结构性特征.鱼头的软骨是鱼头的软骨.这是一种II型原蛋白.

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