通过不同的pH转移处理而改变的常见白分离蛋白的结构变化和功能特征
Jinfeng Zhang1, Xinqi Mao1, Jing Zhang1
1College of Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China.
International journal of biological macromolecules
|November 3, 2024
概括
改变pH值的治疗方法显著提高了常见白蛋白分离物 (CVPI) 的结构和功能. 这些修改改善了蛋白质的溶解性,乳化和发泡特性,使CVPI成为一种更通用的成分.
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
- 材料科学 材料科学 材料科学
背景情况:
- 常见白蛋白分离物 (CVPI) 是一种有价值的植物性蛋白质来源.
- 了解蛋白质结构功能关系对于优化食品成分应用至关重要.
- 改变pH值是一种常见的技术,用于修改蛋白质的特性.
研究的目的:
- 调查pH值转移对常见白蛋白分离物 (CVPI) 的结构和功能性质的影响.
- 为了确定最佳的pH条件以改善CVPI特征.
主要方法:
- 常见白蛋白分离物 (CVPI) 接受了各种pH值转移的治疗.
- 使用扫描电子显微镜等技术分析结构变化.
- 评估了包括颗粒大小,溶解度,乳化和发泡在内的功能性质.
主要成果:
- 与pH值7.0相比,pH值转移治疗改善了CVPI的二级和三级结构.
- 微观结构从状变为球状颗粒状和棒状.
- 优化的pH处理导致颗粒尺寸更小 (82146nm),溶解度更高 (6386%),乳液活性增强 (4060m2/g) 和稳定性 (5497分钟),以及提高发泡能力 (145185%) 和稳定性 (6782%).
结论:
- 改变pH值是修改CVPI的一个有效方法.
- 这些治疗方法显著提高了CVPI的结构和功能性质.
- 修改后的CVPI显示了在食品工业中改进应用的潜力.
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