与p-酸共价结合对豆蛋白结构和功能性质的影响
Xuxiao Gong1, Hyuk Choi1, Yaqi Zhao1
1Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, 32306, USA.
Current research in food science
|November 25, 2024
概括
豆蛋白分离物 (PPI) 与p-coumaric acid (p-CA) 的共价修饰提高了溶解度和乳化,但减少了发泡. 这些变化增强了PPI.
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
- 生物材料是一种生物材料.
背景情况:
- 豆蛋白分离物 (PPI) 是一种有价值的植物性蛋白质来源.
- 修改蛋白质结构可以提高食品应用的功能性质.
- p-酸 (p-CA) 是一种具有蛋白质结合潜力的化合物.
研究的目的:
- 为了研究豆蛋白分离物 (PPI) 和p-coumaric酸 (p-CA) 之间的共价键的作用.
- 分析对PPI的二次结构,可溶性,乳化,发泡和热稳定性的影响.
- 评估修改PPI对食品工业应用的适用性.
主要方法:
- 酸 (p-CA) 与豆蛋白分离物 (PPI) 的共价结合.
- 分析蛋白质二级结构的变化 (例如,α-螺旋,β-转).
- 测量功能性质:可溶性,乳化能力,发泡能力,泡稳定性和热稳定性.
主要成果:
- p-CA的共价结合改变了PPI的二次结构,减少了SH/NH组,并减少了颗粒大小,表明聚合.
- 经过修改的PPI在各种pH水平上表现出增强的溶解性和乳化能力.
- 在PPI-p-CA合物中,发泡能力和泡稳定性降低.
- 结合物显示出较低的初始变质温度,但更高的热变质度 (ΔH).
结论:
- 用p-CA对PPI进行共价修改,会显著改变其结构和功能特性.
- 增强的溶解性和乳化使PPI-p-CA合物在食品应用中具有前景.
- 减少发泡特性需要进一步调查或具体的应用考虑.
- 这项研究表明了p-CA修改的潜力,以为食品工业量身定制PPI.
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