超声波组合pH转移策略,以提高酵母蛋白稳定乳液的稳定性:专注于溶解性,蛋白质结构,接口特性
Xueting Zheng1, Tianfu Cheng1, Sibo Liu1
1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
International journal of biological macromolecules
|January 3, 2025
概括
结合的超声波和pH转移处理显著提高酵母蛋白 (YP) 溶解度,改善乳液稳定性. 这种新的方法优化了YP的功能,用于食品应用.
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:
- 酵母蛋白 (YPs) 是食品系统中有价值的功能成分.
- 乳液稳定性对于产品质量和保质期至关重要.
- 优化YP功能需要了解它们的结构和界面行为.
研究的目的:
- 为了研究结合超声波和pH转移处理改善YP功能的机制.
- 阐明这些治疗方法如何影响YP的溶解性,结构和界面特性.
- 评估对乳液稳定性和滴滴特性的影响.
主要方法:
- 用超声波和pH转移 (pH-U) 联合处理YP.
- 测量YP的溶解性,二级/三级结构 (β-片,α-螺旋,二硫化键,光),以及表面的疏水性.
- 对界面特性 (张力,扩散,透,重组,度) 的分析.
- 评估乳化特性 (活性和稳定性指数) 和乳液滴滴大小/均性.
- 使用多重光散射评估乳液稳定性的评估.
主要成果:
- 结合pH-U处理显著增加了YP溶解度,pH-U400达到85.51%.
- 蛋白质结构分析揭示了二次结构,二硫化键,光强度和表面水性的变化.
- pH-U400表现出较低的界面张力和增强的界面扩散,透和重组.
- pH-U400显示出优异的乳化特性 (EAI: 27.05 m2/g,ESI: 31.27 分钟),并产生较小,均的乳液滴.
- 经pH-U400稳定的乳液显示出最高的稳定性.
结论:
- 结合超声波和pH转移治疗有效地修改YP结构并增强它们的界面行为.
- 这种优化导致了显著改善的乳液稳定能力.
- 这些发现为YP稳定乳液的机制提供了洞察力,并指导了YP产品用于食品工业的开发.
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