多次冷解周期对经过不同解方法的蛋白的发泡和结构性质的影响
Ke Dong1, Tingyu Liu2, Jiayu Chen3
1School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644002, PR China; Sichuan Provincial Key Laboratory of Brewing Science and Technology, Sichuan University of Science and Engineering, Yibin 644002, PR China.
Food chemistry
|August 21, 2025
概括
多个冷解周期会影响蛋白蛋白泡. 超声波解通过改变蛋白质结构和疏水性来提高发泡能力,为冷蛋加工提供了洞察力.
科学领域:
- 食品科学
- 蛋白质化学
- 生物化学
背景情况:
- 蛋白蛋白因其发泡性而广泛应用于食品中.
- 对于质量控制和产品开发至关重要的是了解加工,如冷解周期,如何影响这些特性.
研究的目的:
- 研究多个结解 (F-T) 周期对蛋白蛋白发泡特性的影响.
- 阐明这些变化的潜在机制,包括结构和物理化学变化.
- 为了比较不同解方法 (空气,水浴,真空,超声波) 对F-T处理的卵白蛋白的有效性.
主要方法:
- 对蛋白蛋白溶液进行多次冷解周期的系统应用.
- 使用标准化方法评估发泡能力.
- 使用光谱和显微镜等技术分析蛋白质结构变化.
- 测量蛋白质粘度和颗粒大小.
- 表面疏水性的评估.
主要成果:
- 在空气和水浴解时,发泡能力增加,但在真空解时降低.
- 超声波解导致了最佳的发泡能力.
- F-T循环导致蛋白质裂变,降低粘度和颗粒大小,并暴露了疏水组.
- 增加的表面疏水性和较少的聚合蛋白状态与增强的泡相关.
结论:
- 结解周期显著改变了蛋白蛋白的结构和物理化学特性,影响了泡的产生.
- 解方法是一个关键因素,超声波解显示出保持或增强发泡能力的优异结果.
- 这项研究提供了对F-T对蛋白发泡的影响的机制性理解,这对于优化冷蛋的加工非常有价值.
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