相关实验视频

Updated: Jun 14, 2025

Synthesis of an Intein-mediated Artificial Protein Hydrogel

Synthesis of an Intein-mediated Artificial Protein Hydrogel

Published on: January 27, 2014

大豆蛋白质分离物化剂对高蛋白大豆酸奶凝性质的影响

Ziyi Li¹, Anan Xie¹, Yizhe Yan¹

¹College of Food Science, South China Agricultural University, Guangzhou 510642, China.

|May 23, 2025

概括

将大豆蛋白水解剂 (SPH) 添加到大豆酸奶中,可以在最佳水解时改善凝特性. 然而,过度的水解可能会对纹理和凝稳定性产生负面影响.

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

背景情况:

大豆蛋白分离物 (SPI) 是高蛋白产品中常见的成分.
了解SPI修改对食品矩阵的影响对于产品开发至关重要.

研究的目的:

研究大豆蛋白水解剂 (SPH) 对高蛋白大豆酸奶的凝特性的影响.
为了确定大豆酸奶配方中SPH的最佳水解度 (DH).

主要方法:

在SPI的Papain水解.
用于蛋白质分析的SDS-PAGE和SEC-HPLC.
颗粒大小,自由SH含量和表面疏水性测量.
同焦点激光扫描显微镜 (CLSM) 和扫描电子显微镜 (SEM) 用于微观结构分析.
风病学和三角学分析.

主要成果:

帕帕因水解增加了SPI的溶解性,降低了分子量.
在大豆酸奶中,SPH添加 (DH 1-3%) 减少了蛋白质聚合物和表面粗度.
SPHs降低了粘性弹性和摩擦系数.
过度的DH (4-6%) 导致凝稳定性较差,原因是聚合物和静电排斥.

结论:

SPHs可以修改大豆酸奶的凝特性.
一个最佳的DH (1-3%) 对于实现所需的纹理和稳定性至关重要.
由于蛋白质聚合和改变的静电相互作用,高DH可以损害酸奶的凝状状态.

关键词:

酶性水解是一种酶性水解.凝的特性凝的特性豆分离蛋白质是豆分离蛋白质.豆类酸奶是一种酸奶.

更多相关视频

Easy Manipulation of Architectures in Protein-based Hydrogels for Cell Culture Applications

Easy Manipulation of Architectures in Protein-based Hydrogels for Cell Culture Applications

Published on: August 4, 2017

Force-Clamp Rheometry for Characterizing Protein-based Hydrogels

Force-Clamp Rheometry for Characterizing Protein-based Hydrogels

Published on: August 21, 2018

相关概念视频

SDS-PAGE

SDS-PAGE

Gel electrophoresis is a method that separates biological macromolecules like nucleic acids or proteins by forcing them to pass through a gel matrix under an electric field.
A variation of gel electrophoresis, termed polyacrylamide gel electrophoresis (PAGE), is commonly used for separating proteins according to their molecular size by passing them through a polyacrylamide gel. Because of the varying charges associated with amino acid side chains, PAGE can be used to separate intact...