在烤牛奶中使用卡拉基南稳定蛋白质的分散:量化分离研究
Yimin Wang1, Yuanyuan Jiang2, Xueke Chen2
1Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
Food chemistry
|January 17, 2025
概括
加上胡卜素,可显著降低烤牛奶中的乳清蛋白聚合. 不同类型的卡拉基南与牛奶蛋白具有独特的相互作用,通过加厚增强稳定性并抑制不溶性复合体的形成.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 合体化学 合体化学
背景情况:
- 烤牛奶的高温加工可能会损害其分散稳定性.
- 卡拉基南被认为可以防止牛奶脱混合,但其在稳定热诱导蛋白质聚合物的特定作用尚未完全理解.
研究的目的:
- 为了研究卡拉基南在烤牛奶系统中的稳定机制.
- 阐明不同类型的卡拉基南与牛奶蛋白聚合物之间的相互作用.
主要方法:
- 通过离心分离可分离素小粒 (CM),乳清蛋白-素聚合物 (WPCA) 和乳清蛋白聚合物 (WPA).
- 用于蛋白质分析的液体染色学-双重质谱学 (LC-MS/MS).
- 对卡拉基南在蛋白质聚合物上的吸附的定量评估.
主要成果:
- 添加0.02%的卡拉基南显著降低了乳清蛋白聚合 (WPA和WPCA).
- 兰巴-卡拉基 (λC) 主要作为加厚剂,显示最小的吸附.
- 约塔-卡拉基安 (ιC) 非选择性地吸附到CM和WPCA上,而卡帕-卡拉基安 (κC) 则准WPCA.
- 较长的卡拉基南链似乎抑制了WPCA.不溶性复合物的形成.
结论:
- 胡卜素通过减少热引起的乳清蛋白聚合,有效地稳定了烤牛奶.
- 卡拉基南的分子量和类型影响其吸附行为和稳定机制.
- 了解这些相互作用对于优化乳制品加工中的卡拉基南使用至关重要.
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