通过对11s丰富和7s丰富的大豆蛋白分离物的研究来解读结构-神经质性关系
Binyu Luan1, Ang Meng2, Wenjing Zhang1
1Institute of Food Science and Technology CAAS / Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Engineering of Harbin University of Commerce/Key Laboratory of Food Science and Engineering of Heilongjiang Province/Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, 150076 Harbin, China.
Food chemistry
|December 15, 2024
概括
这项研究研究了大豆蛋白分量 (11S丰富和7S丰富) 用于挤出纹理蛋白质生产. 酸盐添加改变了溶解度和颗粒大小,而盐降低了粘度,影响了加工潜力.
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
- 类风病学 类风病学 类风病学
背景情况:
- 在挤出过程中,植物蛋白质结构形成的关键是质性质.
- 豆蛋白分量,特别是富含11S (11S-RI) 和富含7S (7S-RI) 的豆蛋白分量,已在试点规模上制备.
- 了解它们的质行为是优化挤出纹理蛋白质生产的关键.
研究的目的:
- 描述11S-RI和7S-RI大豆蛋白分量的风湿性质.
- 评估它们生产挤出质感蛋白质的潜力.
- 研究酸盐和盐对这些特性的影响.
主要方法:
- 试验规模的11S-RI和7S-RI大豆蛋白分量的制备.
- 分析颗粒大小,可溶性,水容量和净表面电荷.
- 风病学测量,包括在不同离子强度和固体度下的粘度.
主要成果:
- 11S-RI显示出比7S-RI更大的颗粒大小,更低的溶解度和更低的净表面电荷.
- 酸盐增加了11S-RI溶解度和颗粒大小 (D4,3) 在两个分数.
- 在较高的固体度下,添加盐降低了两种蛋白质溶液的粘度.
结论:
- 分别在酸盐处理的11S-RI和7S-RI溶液中,溶化和化效应主导着粘度变化.
- 分数的特性和加工条件显著影响了质行为.
- 这些发现为定制大豆蛋白分片用于挤出应用提供了洞察力.
相关概念视频
Protein and Protein Structure
78.4K
Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules. Proteins may be structural, regulatory, contractile, or protective. They may serve in transport, storage, or membranes; or they may be toxins or enzymes. Their structures, like their functions, vary greatly. They are all, however, amino acid polymers arranged in a linear sequence.
A protein's shape is critical to its function. For example, an enzyme...
A protein's shape is critical to its function. For example, an enzyme...
78.4K
Protein Organization
6.2K
Proteins are polymers of amino acid residues. They are versatile and responsible for different cellular functions, including DNA replication, molecular transport, catalysis, and structural support. Proteins have a hierarchical structure comprising at least three levels of organization: primary, secondary, and tertiary structure. Some large proteins have a quaternary structure where individual protein subunits are linked together.
The primary structure of a protein is its amino acid sequence....
The primary structure of a protein is its amino acid sequence....
6.2K
Protein Folding
117.3K
Overview
117.3K
SDS-PAGE
27.3K
Gel electrophoresis is a method that separates biological macromolecules like nucleic acids or proteins by forcing them to pass through a gel matrix under an electric field.
A variation of gel electrophoresis, termed polyacrylamide gel electrophoresis (PAGE), is commonly used for separating proteins according to their molecular size by passing them through a polyacrylamide gel. Because of the varying charges associated with amino acid side chains, PAGE can be used to separate intact...
A variation of gel electrophoresis, termed polyacrylamide gel electrophoresis (PAGE), is commonly used for separating proteins according to their molecular size by passing them through a polyacrylamide gel. Because of the varying charges associated with amino acid side chains, PAGE can be used to separate intact...
27.3K
Hooke's Law
346
Hooke's law, a pivotal principle in material science, establishes that the strain a material undergoes is directly proportional to the applied stress, defined by a factor called the modulus of elasticity or Young's modulus.
346
Problem Solving on Stress and Strain
702
Stress is a quantity that describes the magnitude of a force that causes deformation, generally defined as internal force per unit area. When forces pull on an object and cause its elongation, like the stretching of an elastic band, it is called tensile stress. When forces cause the compression of an object, it is known as compressive stress. When an object is being squeezed uniformly from all sides, like a submarine in the depths of the ocean, we call this kind of stress bulk stress (or volume...
702


