相关实验视频

Updated: Jun 4, 2025

Comparison of Tobacco Host Cell Protein Removal Methods by Blanching Intact Plants or by Heat Treatment of Extracts

Comparison of Tobacco Host Cell Protein Removal Methods by Blanching Intact Plants or by Heat Treatment of Extracts

Published on: August 8, 2016

引导麦的热处理条件,提高蛋白质的提取能力

Ines Pynket¹, Frederik Janssen¹, Jarne Van Gils¹

¹Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, 3000, Leuven, Belgium.

Current research in food science

|December 17, 2024

概括

优化麦热处理条件可以提高乳制品替代品的蛋白质提取能力. 实验室规模的研究表明,受控加热使酶失活,同时保持蛋白质含量,改善产品开发.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
农业科学农业科学

背景情况:

基于麦的产品需要高的蛋白质可提取性,以获得营养和技术上的好处.
工业麦加工 (烤) 禁用脂质酶,但降低了蛋白质的提取能力.
酶不活化对于防止腐烂和改善货架稳定性至关重要.

研究的目的:

为了优化麦的热处理条件,以实现完全的酶失活和高蛋白质提取性.
研究水分含量,温度和时间对酶活性和蛋白质产量的影响.
为了比较实验室规模的热处理与工业炉工艺.

主要方法:

在实验室范围内对麦进行热处理,湿度 (13-20%),温度 (80-100°C) 和时间 (15-45分钟) 不同.
评估过氧化酶活性作为酶失活的标志物.
在经过处理的麦样本中测量了蛋白质提取能力和脂酶活性.

主要成果:

与工业炉 (21%) 相比,受控热处理显著提高了蛋白质的提取能力 (31-59%).
在优化条件下实现了完整的过氧化酶不活化,需要更温和的条件才能实现脂酶不活化.
在90°C以上的温度下进行热处理,诱导了aleurone细胞物质的凝聚,这可能是由于蛋白质聚合.

结论:

麦热处理参数可以精确控制,以实现完全的酶失活,同时最大限度地提高蛋白质的提取能力.
优化加工提供了开发麦制品的潜力,这些产品具有增强的蛋白质含量和保质性.
研究结果为食品行业提供了有价值的见解,以创造改进的植物性乳制品替代品.

关键词:

杀是为了杀.脂酶活动的活性.麦麦麦过氧化酶的活性过氧化酶的活性.蛋白质蛋白质蛋白质

更多相关视频

Reducing Willow Wood Fuel Emission by Low Temperature Microwave Assisted Hydrothermal Carbonization

Reducing Willow Wood Fuel Emission by Low Temperature Microwave Assisted Hydrothermal Carbonization

Published on: May 19, 2019

Transformation of Organic Household Leftovers into a Peat Substitute

Transformation of Organic Household Leftovers into a Peat Substitute

Published on: July 9, 2019

相关概念视频

Physical Methods for Controlling Microbial Growth: Temperature

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...

Precipitation Processes

Precipitation Processes

The experimental conditions in a gravimetric analysis should be optimized to maximize the particle size and purity of the obtained precipitate. Ideally, the concentration of the precipitating reagent should be low with effective stirring to maintain low relative supersaturation for the growth of large crystals. In homogeneous precipitation, the precipitant is slowly generated by a chemical reaction in the solution to avoid local reagent excesses. For example, urea decomposes gradually to...