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素小细胞重组会影响流体-流体接口的界面特性

Anteun de Groot¹, Zekun Fan², Tessa Vissers³

¹Laboratory of Physics and Physical chemistry of foods, Waginingen University, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands; Dairy Science and Technology, Food Quality and Design group, Wageningen University, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands.

Journal of colloid and interface science

|February 4, 2025

概括

精密发酵可以制造无动物乳制品蛋白质. 基于微生物的素小粒 (CM) 和重新组装的素小粒 (RCM) 与酸相比表现出不同的界面行为,影响产品的稳定性.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
材料科学材料科学材料科学

背景情况:

精密发酵为无动物乳制品生产微生物氨酸提供了一条新的生产途径.
素是乳制品中至关重要的稳定剂,特别是在乳液和泡中.
了解素在接口上的行为是开发新的乳制品替代品的关键.

研究的目的:

在空气-水和油-水接口上比较牛素小粒 (CM),酸和重新组装的素小粒 (RCM) 的接口行为.
评估素重组对乳制品配方相关的界面特性的影响.
为了评估精密发酵衍生的乳酪蛋白 (乳酪酸盐) 与原生乳酪蛋白小粒相比如何起作用.

主要方法:

富里埃变换的风湿学和一般应力分解被用来分析界面的风湿学特性.
原子力显微镜 (AFM) 用于对界面膜的微观结构进行成像.
在空气-水和油-水接口上测量了接口类风湿学.

主要成果:

与甲相比,RCM和CM的状结构增强了油水界面的刚性.
在RCM和CM的界面聚合提高了对极油网络削弱的抵抗力.
空气-水界面的行为有所不同,CM显示的硬度高于RCM和酸盐,而RCM则没有.
与对照组相比,AFM在所有含有素的样本中都显示出增加的界面连接性.

结论:

油水界面粘弹性受到素聚合的显著影响,特别是在极地环境中.
再组装的素微粒 (RCM) 有效地模仿原生素微粒 (CM) 的油水功能.
接口聚合在空气-水接口中扮演的角色不那么占主导地位,导致RCM和CM之间明显的功能差异.

关键词:

卡赛因微粒 (Casein micelle) 是一种蛋白质.流体接口流体接口里埃转换的风力学.一般应力分解的分解接口网络的接口网络.油的极性油的极性蛋白质吸附是一种蛋白质吸附.

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