在热应力液体蛋白中以谷氨酸为媒介的结构重构:解合合体聚合物用于协同的界面稳定和增强发泡能力
Mingmin Qing1, Jingnan Zang1, Yaotong Liu1
1College of Food, Northeast Agricultural University, Harbin 150030, China.
Food chemistry
|July 4, 2025
概括
谷氨酸 (Glu) 显著改善了液体蛋白的泡,并防止了热聚合. 它降低粘度,增加固化温度,增强泡的稳定性和结构.
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:
- 液体蛋白易于在热应力下发生热聚和粘度变化.
- 了解改变蛋白的特性因素对于食品加工至关重要.
研究的目的:
- 为了研究谷氨酸 (Glu) 对液体蛋白的热聚合和发泡特性的影响.
- 阐明Glu在热应激下影响蛋白蛋白行为的机制.
主要方法:
- 在热应力下分析不同Glu度的卵白的表面粘度和颗粒大小分布.
- 固化温度和结合水含量的确定.
- 评估泡高度,泡重量和泡形态.
- 评估表面疏水性和蛋白质三级结构的变化.
主要成果:
- 在热应力下,Glu使表面粘度降低了大约2.4倍,粒子大小在100nm以下.
- 固化温度从56.75°C增加到61.07°C;度>1%阻止了结合水的形成.
- 泡高度提高了2.963.48倍,泡重量提高了1.872.50倍.
- 在 >3%的度下,Glu增加了静电排斥,改变了蛋白质结构,并降低了表面的疏水性.
结论:
- 谷氨酸有效地抑制液体蛋白的热加厚.
- 粘合剂显著提高了卵白产品的泡性能和稳定性.
- 这些发现为食品应用中修改蛋白的功能提供了洞察力.
更多相关视频
08:01LERLIC-MS/MS for In-depth Characterization and Quantification of Glutamine and Asparagine Deamidation in Shotgun Proteomics
Published on: April 9, 2017
8.2K
06:09Studying the Protein Quality Control System of D. discoideum Using Temperature-controlled Live Cell Imaging
Published on: December 2, 2016
7.1K
相关概念视频
Colloids
18.0K
Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...
18.0K
Colloidal precipitates
777
The high insolubility of some precipitates can result in an unfavorable relative supersaturation. This can lead to colloidal particles with a large surface-to-mass ratio, where adsorption is promoted. For instance, in the precipitation of silver chloride, silver ions are adsorbed on the surface of the colloidal particles, forming a primary layer. This layer attracts ions of opposite charge (such as nitrate ions), forming a diffuse secondary layer of adsorbed ions. This electric double layer...
777
Membrane Fluidity
156.9K
Cell membranes are composed of phospholipids, proteins, and carbohydrates loosely attached to one another through chemical interactions. Molecules are generally able to move about in the plane of the membrane, giving the membrane its flexible nature called fluidity. Two other features of the membrane contribute to membrane fluidity: the chemical structure of the phospholipids and the presence of cholesterol in the membrane.
156.9K
