[食品蛋白与植物相关的热保护作用的鉴定]
A S Bilyalova1, N A Biryulina1, A L Novokshanova1
1Federal Research Centre of Nutrition, Biotechnology and Food Safety, 109240, Moscow, Russian Federation.
Voprosy pitaniia
|January 31, 2025
概括
乳清蛋白缩物有效地保护植物素免受热降解,在食品应用中保持其颜色和生物价值. 这一发现凸显了乳清蛋白作为从Arthrospira platensis微藻中开发稳定,功能性的食品成分的前景.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 营养保健品 营养保健品
背景情况:
- 塑藻微藻生物质是生物活性化合物的来源,特别是植物素,它具有抗氧化和抗炎性质.
- 植物的染色体对热和光敏感,导致生物活性降解和丧失.
- 食物蛋白质可能会稳定植物,提高它们在专业食品中的效用.
研究的目的:
- 为了评估蛋和牛奶蛋白对植物的热保护作用.
- 评估蛋白质复杂化的影响,在 phycocyanin 的热稳定性和颜色保留.
主要方法:
- 差分扫描热量计 (DSC) 用于分析 phycocyanin 和其复合物与甲酸盐,乳清蛋白缩物和蛋白的热特性.
- 光谱色度测量评估了在加热到50°C时基亚溶液中的颜色变化.
- 复合物是通过混合等量的1%水溶液和在28°C化60分钟而形成的.
主要成果:
- 乳清蛋白缩剂显著提高了基亚的破坏温度,达到112.0±2.1°C,表明其热稳定性得到了增强.
- 蛋蛋白 (卵泡蛋白) 显示了基亚的热稳定性 (101.9±1.9°C) 的下降.
- 乳清蛋白缩剂在加热到50°C时,还能减少氨酸溶液中的颜色降解,这表明染色体组的保存更好.
结论:
- 乳清蛋白缩剂在增强热稳定性和保持颜色方面非常有效,与酸和蛋蛋白相比,酸可以保持颜色.
- 这表明,使用乳清蛋白缩剂有很大的潜力,可以开发出来自Arthrospira platensis的稳定,功能性食品成分,丰富于植物素.
- 这些发现支持开发新的专用食品,利用稳定型植物的有益特性.
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