受到大米蛋白影响的鱼米双蛋白凝的质量改善:洞察分子灵活性,蛋白质相互作用和凝特性
Yisha Xie1, Feng Yang1, Wenjing Shu1
1School of Food and Bioengineering, Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, Sichuan, China.
Food research international (Ottawa, Ont.)
|November 27, 2024
概括
混合鱼和大米蛋白质可以改善老年人营养的凝性质. 鱼髓重链 (MHC) 和大米质蛋白之间的键增强了凝结构和质地.
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
- 营养科学 营养科学
背景情况:
- 饮食中的蛋白质摄入对于老年人来说至关重要,混合植物和动物蛋白质是可行的策略.
- 了解双蛋白相互作用是优化食品营养和质感特性的关键.
研究的目的:
- 为了研究不同鱼蛋白/大米蛋白比例对双蛋白凝的影响.
- 阐明在凝形成过程中控制鱼和大米蛋白相互作用的分子机制.
主要方法:
- 鱼蛋白/大米蛋白比率的系统变化 (21:0到21:9).
- 凝性质的分析,包括硬度和弹性.
- 分子对接和光火以确定相互作用机制 (键,轮胎残留物).
主要成果:
- 大菌素重链 (MHC) 和大米质蛋白主要通过涉及轮胎残留物的键相互作用.
- 米蛋白添加诱导了鱼蛋白的构造变化 (α-螺旋到β-片,β-转,随机卷),增加了分子灵活性.
- 双蛋白凝的颗粒大小降低,米蛋白分布均,增强了凝的紧性和密度.
结论:
- 鱼蛋白与大米蛋白的比例显著影响了双蛋白凝的特性.
- MHC和谷蛋白之间的键是关键的相互作用机制,影响分子层面的凝结构.
- 优化的鱼和大米蛋白质凝 (21:6比) 与单独使用鱼蛋白质相比,显著改善了硬度和弹性.
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