卵和酶的热力学和凝性质
Lifeng Wang1, Rongcheng Li1, Siyi Lv1
1College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Gels (Basel, Switzerland)
|June 25, 2025
概括
卵胺 (OVA) 和酶 (LYZ) 的热稳定性因pH,糖和盐而异. OVA与pH和糖的稳定性增加,而LYZ稳定性因盐而降低,影响食品系统中的蛋白质行为.
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
- 生物物理化学 生物物理化学
背景情况:
- 卵蛋白 (OVA) 和酶 (LYZ) 是卵白中的关键球状蛋白质.
- 这些蛋白质显著影响食品系统的热稳定性和体性质.
研究的目的:
- 为了研究OVA和LYZ的热和形状稳定性.
- 了解pH值,蛋白质度,加热速率,糖和盐如何影响蛋白质的行为.
- 阐明它们在合体和凝形成系统中的作用.
主要方法:
- 差分扫描热量计 (DSC) 用于系统的调查.
- 在不同pH值 (5-9),度 (5-20%),加热速率 (2.5-10°C/分钟) 和在糖,葡萄糖,NaCl,KCl和CaCl2的存在下分析了蛋白质.
主要成果:
- 在水中的OVA和LYZ (5%,5°C/分钟) 的变质温度 (Td) 为80.22°C和77.46°C.
- 随着蛋白质度,加热速率和CaCl2的增加,Td下降.
- 随着pH和糖的增加,OVA的稳定性增加,而随着盐的增加,LYZ的稳定性下降.
- LYZ显示出高的可逆性,特别是与糖类,而OVA被不可逆转地变质.
结论:
- 物理化学条件显著调节OVA和LYZ的热稳定性和形态行为.
- 了解这些蛋白质相互作用对于控制食物结构,质地和稳定性至关重要.
- OVA和LYZ对环境因素表现出不同的反应,这影响了它们在食品加工中的应用.
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