关于无骨的爪原蛋白的结构变化及其对保持水分性能的影响的研究
Zheng Tang1, Yiguo He1, Jing Zhang1
1College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China.
Foods (Basel, Switzerland)
|November 27, 2024
概括
扩张处理改变了爪原蛋白结构,增强了保持水分. 这项研究优化了扩张,以改善脚产品质量和经济价值.
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:
- 爪是一种丰富的原蛋白来源.
- 了解原蛋白的保留水的机制是提高肉类产品质量的关键.
- 扩张治疗是修改原体结构和功能的潜在方法.
研究的目的:
- 通过分析不同膨胀速率下的原蛋白结构变化来探索爪的留水机制.
- 为了优化无骨爪的膨胀过程,使用酸和保留水的剂.
- 揭示胀程度对原结构,吸水和保持水分的特性的影响.
主要方法:
- 酸酶复合法用于原蛋白提取.
- 使用扫描电子显微镜 (SEM),紫外线光谱 (UV),里埃变换红外光谱 (FTIR),圆形二极化 (CD),低场核磁共振 (LF-NMR) 和表面疏水性测试进行结构和功能分析.
- 扩张处理过程的优化.
主要成果:
- 扩张治疗导致原蛋白卷曲,收缩,破裂和交叉连接,形成一个多孔结构.
- 紫外线,FTIR和CD光谱的变化表明原三环的部分变性和放松.
- 表面疏水性随着膨胀增加到30%,然后下降.
- 爪的含水量和保持水分的性能随着膨胀速度显著增加.
结论:
- 扩张处理通过改变其结构来增强爪原蛋白的吸水和保留.
- 优化扩张过程可以提高脚产品的质量和市场价值.
- 这项研究提供了对原结构和水容量之间的关系的见解.
关键词:
这就是为什么CDCDCDCD.美国的FTIR是FTIR.对于LF-NMR来说,这是一个很大的问题.这就是SEM SEM.紫外线 紫外线 紫外线的爪子 的爪子原蛋白 胀 胀结构分析,结构分析分析.表面的疏水性是表面的疏水性.保持水的方法 保持水的方法更多相关视频
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