控制基于部分/完全变质的大豆蛋白的鱼和大豆二元蛋白的联合聚合和凝
Xiaohan Zheng1, Bowen Zou1, Ruitao Zhu1
1School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China.
Food chemistry
|November 13, 2024
概括
来自鱼和大豆的二元蛋白质网络可以创建可持续的,具有成本效益的凝食品. 热能触发特定的蛋白质相互作用和聚合,形成对凝质地和特性至关重要的网络.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 结构化的二元蛋白质网络为基于凝的食品设计提供了可持续和经济的替代方案.
- 了解混合蛋白系统中的分子相互作用是控制食物质地和特性的关键.
研究的目的:
- 在分子水平上研究鱼和大豆混合蛋白的热介导相互作用和凝动力学.
- 阐明大豆蛋白脱和鱼actomyosin在聚合物形成和凝网络发展中的作用.
主要方法:
- 差分扫描热量计 (DSC) 用于热分析.
- 福里埃变换红外光谱 (FTIR) 用于结构分析 (β-sheet内容).
- 动态光散射 (DLS) 和显微镜用于聚合物大小和形态分析.
主要成果:
- 在加热过程中,大豆蛋白质变质度显著影响了蛋白质与蛋白质的相互作用.
- 在大豆蛋白中形成非天然的β-sheet结构启动了聚合.
- 在70°C以下,鱼actomyosin的调节聚合;在更高温度 (高达85°C及以上) 上,二硫化物键交换主导聚合物形成.
- 这些聚合物对于形成具有增强存储模量 (G') 的凝网络至关重要.
结论:
- 在高温下,鱼和大豆蛋白的相互作用是复杂的,涉及到变质,聚合和二硫化键交换.
- 这些发现为设计具有量身定制的营养和纹理属性的植物-动物二元蛋白质基凝产品提供了基本的见解.
- 这项研究支持开发新的,可持续的食品成分和产品.
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