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超声波预处理和酶修改对乳清蛋白分离物的结构,功能性质和体外消化的影响

Yingying Yue¹, Yujun Jiang^1,2, Jia Shi^1,2

¹Department of Food Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.

Foods (Basel, Switzerland)

|May 14, 2025

概括

超声波预处理和双氧化酶系统增强了乳清蛋白分离物 (WPI) 的交联,改善了其结构和稳定性. 修改后的WPI显示出更好的功能性质,但在食品应用中降低了消化能力.

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
生物技术是生物技术.

背景情况:

乳清蛋白分离物 (WPI) 是一种有价值的食品成分.
修改WPI结构可以增强其功能性质.
需要新的交叉连接方法来提高蛋白质的稳定性和应用.

研究的目的:

研究通过超声波预处理和双氧化酶系统修改的WPI的结构和功能性质.
评估修改后的WPI的体外可消化性.
探索这种结合方法在食品工业中改善WPI的潜力.

主要方法:

乳清蛋白分离物 (WPI) 经过超声波预处理,然后用双氧化酶系统 (马过氧化酶,葡萄糖氧化酶,D-葡萄糖) 进行处理.
使用SDS-PAGE确认了交叉链接,测量了自由氨基和硫基组.
使用CD和FTIR光谱分析结构变化.
评估了粒子大小,体稳定性,表面水性,凝,乳液和热稳定性.
在试验室中评估了消化能力.

主要成果:

超声波预处理显著增强了蜂过氧化酶 (HRP) 介导的WPI交叉链接.
交叉连接的WPI表现出更高的结构稳定性,更小的颗粒大小和更好的合稳定性.
在修改后的WPI中观察到增强的表面疏水性,凝,乳液和热稳定性.
与未经处理的WPI相比,交联WPI的消化能力降低了.

结论:

超声波和双氧化酶系统的组合有效地交叉连接WPI,增强其结构完整性和功能特性.
修改后的WPI表现出更好的稳定性和功能性,扩大了其在食品行业的潜在应用.
需要进一步的研究来优化消化能力,同时保持增强的功能性质.

关键词:

双氧化酶系统是双氧化酶系统.功能性质的功能性质.在体外消化过程中消化.超声波超声波是指超声波的使用.乳清蛋白分离剂乳清蛋白分离剂

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