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通过deamidation增强豆蛋白的O/W乳化特性:对界面行为的洞察

Lijuan Luo¹, Ping Li², Yuanyuan Deng²

¹Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

International journal of biological macromolecules

|September 21, 2024

概括

豆蛋白分离物 (PPI) 的胺酶修饰增强了乳液的稳定性. 脱化PPI (DPPI) 形成更强的界面薄膜,提高了乳液性能,并为食品工业应用提供了潜力.

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
合体和表面科学科学

背景情况:

豆蛋白分离物 (PPI) 在食品配方中广泛使用.
了解蛋白质修饰对界面特性的影响对于乳液稳定性至关重要.
谷氨酶修饰提供了一种改善PPI功能的潜在途径.

研究的目的:

调查谷氨酸酶修饰对豆蛋白分离物 (PPI) 界面特性的影响.
为了评估除化对乳液稳定性的影响,使用原生 (NPPI) 和除化 (DPPI) PPI.
描述由NPPI和DPPI形成的界面膜中的质和结构变化.

主要方法:

使用NPPI和DPPI在不同度 (0.53.6 wt%) 中制备乳液.
通过滴滴大小,花率,泽塔电位和CLSM评估乳液稳定性.
使用大振幅振荡扩展 (LAOD) 进行界面性质的表征,包括覆盖范围,组成,张力和形学.

主要成果:

DPPI表现出优异的乳化能力和稳定性,防止在2.0重%的化,而NPPI的3.6重%相比.
与NPPI接口相比,DPPI接口在变形下表现出更大的伸展性和弹性.
DPPI显示出更高的界面蛋白覆盖率和更低的界面张力,形成更坚固的界面膜.

结论:

谷氨酸酶脱化解开了PPI结构,暴露了疏水性组,增加了碳酸基,减少了聚合.
DPPI形成均,可伸缩和弹性的界面薄膜,耐变形,从而提高了乳液稳定性.
脱胺豆蛋白分离物显示出在工业食品应用中改善乳液稳定性的巨大潜力.

关键词:

乳液的稳定性乳液的稳定性接口类风湿学接口类风湿学大幅度的振荡扩张扩张.

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