植物和微生物蛋白质的界面和发泡特性:比较不同蛋白质的结构-功能行为
Xinyu Zhang1, Zhe Liu1, Xiaojie Ma1
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.
Food chemistry
|October 10, 2024
概括
植物蛋白质 植物蛋白质
科学领域:
- 食品科学和材料科学,专注于蛋白质的功能.
背景情况:
- 两性植物蛋白吸附于空气-水接口,在气泡周围形成保护层.
- 了解蛋白质结构功能关系对于优化食品加工和产品开发至关重要.
研究的目的:
- 描述16种植物和微生物蛋白质的组成,结构,物理化学,界面和发泡特性.
- 为了确定这些特性与泡性能之间的相关性.
主要方法:
- 蛋白质组成,结构 (例如,α-螺旋含量,二硫化键),表面疏水性和自由硫含量的表征.
- 测量空气-水界面特性,包括接触角度.
- 评估发泡能力和发泡稳定性的评估.
主要成果:
- 在发泡能力和发泡稳定性,α-螺旋含量,表面疏水性和自由硫含量 (p ≤ 0.01) 之间发现了显著的正相关性.
- 在发泡能力/稳定性和二硫化物键含量 (p ≤ 0.01) 之间观察到显著的负相关性.
- 小麦质蛋白 (WGP) 和豆蛋白 (MBP) 显示出更高的发泡能力,这与更高的表面疏水性和接触角度有关.
结论:
- 蛋白质的组成,结构和物理化学特性显著影响发泡能力.
- 表面疏水性和α-螺旋含量是植物蛋白中增强的发泡能力和稳定性的关键决定因素.
- 由于其有利的界面特性,WGP和MBP显示出作为有效发泡剂的潜力.
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