降低pH值在使用化的豆腐类沉物形成中的作用
1Department of Innovative Food Sciences, School of Food Sciences and Nutrition, Mukogawa Women's University, Nishinomiya, Hyogo, 663-8558, Japan.
Heliyon
|November 6, 2024
概括
化 (MgCl2) 导致豆腐样沉物 (TLP) 的形成,但pH值的变化是关键. 这项研究表明,pH值下降对于TLP形成至关重要,有助于新食品的开发.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 材料科学 材料科学 材料科学
背景情况:
- 化 (MgCl2) 诱导的豆腐类沉物 (TLP) 形成中的pH的作用尚不清楚.
- 了解TLP形成机制对于开发新型凝固剂和食品至关重要.
研究的目的:
- 阐明MgCl2诱导的pH值降低在TLP形成中的特定作用.
- 为了在恒定和可变pH条件下比较TLP形成.
主要方法:
- 分析了豆乳蛋白沉量,通过测量超浮性蛋白度,湿沉量和尿素溶解度.
- 实验使用缓冲剂保持恒定的pH值 (6.5或6.2),并与可变pH值条件进行比较.
- 改变了MgCl2度,以观察它们对降水的影响.
主要成果:
- 在恒定的pH值6.5.5时,没有显著的蛋白质沉发生.
- 湿沉积物形成在pH 6.5时增加了MgCl2度,但在pH 6.2和可变pH条件下显著增强.
- 在恒定的pH水平下,干沉积物重量相似,但尿素溶解度不同,表明pH依赖的结构变化.
结论:
- 降低pH值对于聚合蛋白质至关重要,促进了MgCl2-介导的TLP形成.
- 这些发现提供了TLP形成机制的见解,以及豆腐食品潜在的新凝固剂.
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