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在高蛋白质液体系统中,β-环氧德克斯/耐药德克斯诱导了不同的凝行为

Junwei Zhang¹, Ruitao Zhu², Bowen Zou¹

¹School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood; State Key Laboratory of Marine Food Processing and Safety Control; Liaoning Key Laboratory of Food Nutrition and Health.

Carbohydrate polymers

|March 30, 2025

概括

β-cyclodextrin (β-CD) 削弱了大豆蛋白凝,而抗性右 (RD) 则加强了它们. 这些发现为创造新型高蛋白,高纤维食品提供了洞察力.

科学领域:

食品科学食品科学食品科学
蛋白质化学蛋白质化学
材料科学是一种材料科学.

背景情况:

高蛋白,高纤维的食物对于健康益处是可取的.
在热处理过程中大豆蛋白聚合限制了其在这些配方中的使用.
探索可溶性食纤维来调节大豆蛋白的行为.

研究的目的:

研究β-环极素 (β-CD) 和耐性素 (RD) 对大豆蛋白 (SP) 和大豆蛋白颗粒 (SPP) 热稳定性的影响.
阐明这些纤维影响蛋白质凝和结构的机制.
为开发先进的高蛋白,高纤维食品产品提供见解.

主要方法:

使用了不同度的β-CD和RD (0.5-3.0%,w/v).
评估SP和SPP系统的凝特性 (强度,粘性弹性).
采用动态光散射来分析加热过程中的粒子大小变化.
进行结构分析以了解蛋白质的构成和聚合.

主要成果:

添加β-CD减弱了凝和增加了移动性,通过减轻颗粒大小的增加来延迟凝.
添加RD增强了凝强度和粘性弹性,促进聚合并加速凝.
结构分析表明β-CD保留了蛋白质完整性,而RD诱导了展开和交叉链接.

结论:

β-CD和RD对大豆蛋白的热稳定性和凝性表现出相反的影响.
了解这些机制对于定制大豆蛋白在食品应用中的功能至关重要.
这项研究有助于开发高蛋白,高纤维的创新食品.

关键词:

食纤维是一种食物纤维.凝化是一种凝化.耐药的德克斯特林是一种耐药性.豆蛋白是一种大豆蛋白质.热稳定性热稳定性这就是β-Cyclodextrin.

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