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超声波改变了南瓜种子蛋白质分离物 (PSPI) 的结构,热和功能性质

Mehvish Habib¹, Sakshi Singh¹, Sameer Ahmad¹

¹Department of Food Technology, Jamia Hamdard, New Delhi 110062, India.

Ultrasonics sonochemistry

|November 24, 2024

概括

高强度超声波 (HIUS) 治疗显著改善了南瓜种子蛋白分离物 (PSPI) 的功能,提高了溶解性和乳化. HIUS还改变了分子量和颗粒大小,表明PSPI的结构变化.

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:

黄瓜种子蛋白分离物 (PSPI) 是一种有价值的植物性蛋白质来源.
了解加工技术对PSPI属性的影响对于其应用至关重要.
高强度超声波 (HIUS) 是一种非热处理方法,有可能改变食品成分.

研究的目的:

研究高强度超声波 (HIUS) 对南瓜种子蛋白质分离物 (PSPI) 的物理化学,分子和热特性的影响.
评估PSPI中HIUS治疗引起的功能和结构修改.

主要方法:

黄瓜种子蛋白分离物 (PSPI) 接受了基于探针的高强度超声波 (HIUS) 治疗,持续时间不同.
分析了物理化学性质 (颜色,可溶性,乳化),分子量,热性质 (变质温度,度),粒子大小和结构变化 (XRD,SDS-PAGE).
治疗和未治疗的PSPI进行了比较.

主要成果:

HIUS治疗显著改善了PSPI的颜色,溶解度,乳化能力和稳定性 (p ≤0.05).
超声波降低了分子量和颗粒大小,在20分钟后观察到最大的减少.
HIUS降低了变质温度 (Td),变质度 (ΔH) 和热稳定性,表明结构修改.
在XRD分析中,结晶体尺寸发生了变化,而SDS-PAGE显示了蛋白质形状的变化.

结论:

高强度超声波 (HIUS) 治疗有效地改变了南瓜种子蛋白质分离物 (PSPI) 的物理化学,分子和热特性.
这些修改导致功能性质的增强,如提高溶解度和乳化.
通过结构和形状的改变,HIUS处理提供了一种有希望的方法来增加PSPI的增值潜力.

关键词:

分子变化分子的变化.物理化学特性物理化学特性黄瓜种子蛋白质分离物超声波超声波是指超声波的使用.

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