高水静压对水牛牛奶酪蛋白的结构,物理化学和功能特征的影响
Penglin He1, Jing Yang2, Huayi Suo1
1College of Food Science, Southwest University, Chongqing 400715, PR China.
Food research international (Ottawa, Ont.)
|January 24, 2025
概括
高水静压 (HHP) 修改了水牛牛奶蛋白结构,增强了分散和发泡. 虽然提高了一些生物活性,但它对保持水的容量和乳液稳定性产生了负面影响.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 雄牛牛奶酪蛋白是一种有价值的蛋白质,具有多种应用.
- 了解结构修饰是优化素功能的关键.
- 高水静压 (HHP) 是一种非热处理技术,具有蛋白质修饰的潜力.
研究的目的:
- 调查HHP对水牛奶素结构,物理化学和功能性质的影响.
- 评估HHP对素分散,发泡,抗氧化和抗菌活动的影响.
- 为了确定HHP适合修改素以提高利用率.
主要方法:
- 雄牛牛奶酪蛋白受到不同水平的HHP的影响.
- 分析了结构变化 (三级结构).
- 测量了包括泽塔潜力,粒子大小,溶解度和度在内的物理化学性质.
- 评估了功能性质,如持水能力,乳液稳定性和发泡.
- 对大肠杆菌和金黄色葡萄球菌的抗氧化和抗菌活性进行了评估.
主要成果:
- HHP处理改变了水牛牛奶素的三级结构,但没有显著影响zeta潜力或二级结构.
- 散散性质 (颗粒大小,溶解度,度) 和发泡性质得到了HHP的改善.
- 增强了抗氧化活性和对大肠杆菌的抗菌疗效.
- 持水能力,乳液稳定性和对黄金葡萄球菌 (Staphylococcus aureus) 的抗菌活性受到负面影响.
结论:
- 治疗HHP是一种可行的方法来修改水牛牛奶酪蛋白的结构和功能.
- 这项研究为全面利用HPH处理的素提供了理论基础.
- 定制HHP参数可以为目标应用优化特定的素特性.
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