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聚糖类对大豆粉水解盐-氨酸胺复合物的结构,功能,乳液稳定性和质性质的影响

Xiaoying Zhang¹, Xiuxiu Ren¹, Xuemei Han²

¹State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

International journal of biological macromolecules

|January 1, 2025

概括

豆粉的合物解酸-酸 (SMH-PC) 与多糖化合物形成三元复合物,增强蛋白质结构和乳化特性. SMH-PC-葡萄糖复合物表现出卓越的抗氧化和乳化能力,突出其作为一种有价值的食品乳化剂的潜力.

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
体科学体科学体科学

背景情况:

豆是丰富的蛋白质和生物活性化合物的来源.
普朗托西亚尼丁因其抗氧化特性而闻名.
从植物来源开发新的食品乳化剂具有显著的兴趣.

研究的目的:

为了研究三元复合体中大豆粉水解化物-proanthocyanidin (SMH-PC) 结合物的结构,功能和稳定性特性.
评估与葡萄糖,酸盐或大豆多糖化合物的复合对SMH-PC特性的影响.
评估这些改性SMHs在食品应用中作为乳化剂的潜力.

主要方法:

在SMH-PC和选定的多糖体 (葡萄糖,藻酸盐,大豆多糖体) 之间形成三元复合物.
蛋白质结构的表征,物理化学性质,乳液储存稳定性和质行为.
对抗氧化剂活性和乳化特性 (乳化活性指数和稳定性指数) 的评估.

主要成果:

复合诱导蛋白质展开,积极影响三元复合物的乳化特性.
SMH-PC-葡萄糖复合物表现出最高的抗氧化活性和乳化活性指数 (94.11 m2·g-1).
此外,SMH-PC-glucan复合物也表现出最佳的乳液稳定性,其特点是颗粒尺寸较小和良好的储存稳定性.

结论:

改性SMH-PC合物,特别是与葡萄糖,显示出作为有效乳化剂的显著潜力.
这些发现表明,通过在食品系统中进行修改和应用,增加大豆面粉价值的可行方法.
这项研究强调了多糖复合的好处,改善了蛋白质水解剂的功能性质.

关键词:

乳液的稳定性乳液的稳定性功能性质功能性质功能性质它是一种多糖化合物.普罗安东基亚尼丁的存在风病学性质的属性风病学性质的属性大豆粉的解酸盐.

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