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ATGL调节脂蛋白相互作用以恢复黄黄残留卵白系统中的泡能力

Xiaomeng Li¹, Zizhen Sun¹, Mohamed Salama²

¹Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.

International journal of biological macromolecules

|July 27, 2025

概括

剩余的蛋黄污染了蛋白,影响了面包产品的质地. 脂肪三糖 lipase (ATGL) 酶治疗有效地消除了脂质干扰,恢复了蛋白的泡性质并改善了蛋糕质量.

科学领域:

食品科学食品科学食品科学
生物催化剂是一种生物催化剂.
蛋白质化学蛋白质化学

背景情况:

蛋黄残留在蛋白中的卵黄残留在工业食品加工中是一个重大挑战.
卵白泡中的脂质和蛋白质相互作用对空气化面包制品至关重要.
现有的管理黄黄污染的方法缺乏有针对性的有效性.

研究的目的:

为了研究蛋黄残留物对蛋白发泡特性的影响.
为了比较脂肪三糖 lipase (ATGL) 和商业酶 (CE) 在恢复蛋白的功能的有效性.
阐明了以酶为媒介的蛋白的恢复性能背后的机制.

主要方法:

使用ATGL和CE的甘油三酶的酶化水解.
对糖醇含量和脂质干扰的分析.
评估发泡能力 (FA) 和发泡稳定性 (FS).
使用SDS-PAGE和共聚焦激光扫描显微镜进行结构分析.
对蛋糕质感特性进行评估.

主要成果:

蛋黄残留≥0.7%通过破坏蛋白质网络来破坏泡的稳定性.
治疗ATGL显著增加了糖醇含量,消除了脂质干扰,并恢复了FA和FS.
ATGL 保存了原生卵白蛋白,而 CE 则导致了欧沃素的水解.
用ATGL处理的蛋白制成的蛋糕显示出与新鲜对照相比,质地有所改善.

结论:

ATGL是一种高效的生物催化剂,可恢复蛋黄残留损害的蛋白功能.
通过ATGL的酶解水解提供了一个针对性解决方案,用于处理蛋中的脂蛋白相互作用.
这种方法提供了一种可持续的方法来优化蛋白在面包行业的利用.

关键词:

面包制品面包制品的产品蛋黄残留物和新鲜度蛋黄残留物和新鲜度酶性消化过程中的酶性消化

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