在迅速的分离卵黄血和颗粒中,CaCl2对水迁移,质性质,聚合行为和蛋白质结构的影响
Yaotong Liu1, Longyuan Zhang2, Yujie Chi1
1College of Food Science and Engineering, Northeast Agricultural University, Harbin, 150030, China.
Poultry science
|September 16, 2024
概括
化 (CaCl2) 的添加会影响化过程中蛋黄蛋白的聚合和结构. 这通过修改蛋白质聚合模式来提高蛋黄产品的质量.
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:
- 蛋黄蛋白对蛋产品的质地和质量至关重要.
- 了解化过程中的蛋白质聚合是优化产品质量的关键.
研究的目的:
- 为了研究化 (CaCl2) 对卵黄血和粒蛋白聚合和结构在快速化过程中的影响.
- 确定CaCl2如何影响蛋黄成分的物理和结构性质.
主要方法:
- 对T23,D [4,3],泽塔潜力和蛋黄等离子体和颗粒的表面粘度的分析.
- 使用光谱方法评估蛋白质的二次结构 (α螺旋,β转,β片).
- 测量 λmax 红移以评估蛋白质聚合变化.
主要成果:
- 加CaCl2改变了卵黄血和颗粒中的泽塔电位,粘度和质性质.
- 在对CaCl2.2的反应中,观察到蛋白质二次结构 (β转,β片) 的显著变化.
- CaCl2影响了λmax红移的程度,表明蛋白质聚合状态发生了变化.
结论:
- 化改变了蛋黄等离子体和颗粒的聚合行为和蛋白质结构.
- 这些修改有助于提高蛋黄产品的质量.
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