修改胡种子蛋白质分离物以通过高水静压提高其功能特征
Zimeng Deng1, Xinyu Du1, Sidi Liu1
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China.
Food chemistry
|October 30, 2024
概括
高水静压 (HHP) 处理显著改善了胡种子蛋白质隔离物 (PSPI) 的功能. 这种方法增强了持水性,持油性,发泡性和乳化性质,可用于更广泛的应用.
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
- 生物技术是生物技术.
背景情况:
- 胡种子蛋白质分离物 (PSPI) 是一种重要的植物性蛋白质.
- 了解处理对PSPI的影响对于其应用至关重要.
- 高水静压 (HHP) 是一种新的加工技术.
研究的目的:
- 调查HHP对PSPI的结构和功能性质的影响.
- 要在两个不同的pH值 (pH7和pH9) 评估这些变化.
主要方法:
- 使用光谱技术进行结构分析.
- 评估二级和三级结构的变化.
- 测量自由硫基和颗粒大小.
- 评估水容量,油容量,泡和乳化活性.
主要成果:
- HHP治疗诱导了显著的结构变化,包括蛋白质展开.
- 观察到染色体暴露和疏水族群的变化.
- 增加颗粒大小和修改的硫基组表明聚合物/聚合物形成.
- 在pH7和pH9两种情况下,保持水 (高达121.98%),保持油 (高达157.29%),发泡 (高达100.00%) 和乳化活性 (高达265.78%) 的实质性增强被记录在pH7和pH9.
结论:
- 高高压处理有效地修改了PSPI结构.
- 这些结构变化导致功能性质显著改善.
- 高高是一种有前途的技术,可用于各种食品应用中增强PSPI.
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