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结合频率超声波和受控发芽,以改善芽小麦面粉中的蛋白质组成,形状,相互作用和结构

Yuze Zhou¹, Minghui Li¹, Yuqing Duan²

¹School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.

International journal of biological macromolecules

|March 28, 2025

概括

联合频率超声波显著改变小麦蛋白质结构和芽小麦面粉中的相互作用. 这种方法提高了蛋白质的质量和特性,为改善食品成分提供了一种新的方法.

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:

小麦蛋白质的组成和结构对于其功能性质至关重要.
超声波技术提供了改变食品成分的潜力.
了解发芽小麦面粉中的蛋白质修饰是提高其质量的关键.

研究的目的:

研究单频,双频和三频超声波对发芽小麦面粉中的小麦蛋白的影响.
阐明超声波引起的蛋白质组成,构成和相互作用变化背后的机制.
评估联合频率超声波在改善发芽小麦面粉质量的潜力.

主要方法:

发芽的小麦粉经过单频 (SFWF),双频 (DFWF) 和三频 (TFWF) 超声波处理.
分析蛋白质组成 (gliadin-to-glutenin比率) 和形状 (光强度).
评估蛋白质相互作用 (离子,键,) 和SDS-PAGE对子单位变化的评估.

主要成果:

DFWF和TFWF处理显著改变了蛋白质的组成和形状.
组合频率超声波在特定时间点增强了离子,和疏水相互作用.
SDS-PAGE证实了蛋白质子单元的变化,DFWF创建了一个更密集的粉-蛋白质矩阵.

结论:

组合频率超声波是改善发芽小麦面粉质量的有希望的方法.
超声波治疗有效地改变了小麦蛋白质的结构,形状和相互作用.
这项技术提供了一种新的方法来增强基于小麦的成分的功能性质.

关键词:

双频超声波是双频的超声波.非共价相互作用非共价相互作用蛋白质组成蛋白质组成蛋白质构成的结构.三次频率超声波的使用方法

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