通过超声波辅助的pH转移处理来改善油菜蛋白分离物的乳化特性
Yihe Li1, Haining Xu2, Jiayin Pan2
1College of Grain Engineering, Food&Drug, Jiangsu Vocational College of Finance & Economics, 8 Meicheng East Road, Huaian, Jiangsu 223003, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Applied Chemistry and Biological Engineering, Weifang Engineering Vocational College, 8979 Yunmenshan South Road, Qingzhou, Shandong 262500, China.
International journal of biological macromolecules
|November 4, 2024
概括
超声波辅助的pH转移 (UpHS) 治疗显著增强了油菜蛋白分离物 (RPI) 乳化. 这种方法改善了RPI.
科学领域:
- 食品科学与技术 食品科学与技术
- 蛋白质化学 蛋白质化学
- 合体和表面科学科学
背景情况:
- Rapeseed Protein Isolate (RPI) 是一种有价值的蛋白质来源,但其乳化特性较差,限制了其在食品工业中的应用.
- 提高植物蛋白的功能对于它们在食品中的更广泛使用至关重要.
- 超声波辅助的pH变化 (UpHS) 是修改蛋白质功能的一种有前途的技术.
研究的目的:
- 调查超声波辅助pH转移 (UpHS) 处理对大麻蛋白分离物 (RPI) 乳化特性的影响.
- 评估通过UpHS获得的不同溶解度如何影响RPI的乳化活性和稳定性.
- 了解RPI中对改善乳化特性负责的结构变化.
主要方法:
- 在不同的pH值 (1.5和12.5) 上使用超声波辅助pH转移 (UpHS) 技术处理了菜蛋白分离物 (RPI),以达到不同的溶解度.
- 测量了原生和修改的RPI的乳化活性,乳液稳定性,溶解性,颗粒大小,表面张力和泽塔潜力.
- 通过修改RPI乳液形成的界面薄膜的机械性能进行了评估.
主要成果:
- 与原生RPI相比,UpHS治疗显著改善了RPI的乳化活性 (高达168.46%) 和稳定性 (高达134.5%).
- 乳化活性与蛋白质可溶性呈正相关性.
- 经过修改的RPI表现出增加的吸附能力和zeta潜力,与减少的颗粒大小和表面张力,表明结构修改.
- 在酸性条件下,乳液稳定性高于性条件下.
- 经过修改的RPI乳液的界面膜显示了增强的压力抵抗.
结论:
- 超声波辅助的pH转移 (UpHS) 是一种有效的方法,可以改善油菜蛋白分离物 (RPI) 的乳化特性.
- 增强的乳化归因于RPI的结构变化,从而改善了界面膜的特性.
- 修改后的RPI具有在食品行业广泛应用的巨大潜力.
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