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超声组合性pH转移用于修改芝麻蛋糕蛋白质:结构特征,技术功能和抗氧化性质

Shiva Rezaee Tanha¹, Hossein Kiani¹, Mohammad Saeid Yarmand¹

¹Department of Food Science and Engineering, University of Tehran, Iran.

International journal of biological macromolecules

|August 21, 2025

概括

超声波增强的pH转移显著改善了芝麻蛋白分离物的功能. 这种新的方法提高了溶解性,乳化和泡性,使改性SPI成为有前途的食品原料.

科学领域:

食品科学与技术
蛋白质化学
生物技术

背景情况:

芝麻蛋白分离物 (SPI) 具有有限的技术功能特性,阻碍其在食品配方中的应用.
提高SPI的功能特性对于扩大其在食品工业中的使用至关重要.

研究的目的:

研究pH变化和超声组合的pH变化对SPI的结构,技术功能和抗氧化特性的影响.
评估超声波对SPIpH诱导变化的协同效应.

主要方法:

使用pH转移 (pH122小时) 和超声组合pH转移 (pH122小时;200W,20kHz30分钟) 来处理SPI.
使用FTIR,CD,XRD和光光谱分析结构变化.
测量了技术功能性质,包括泽塔电位,硫基,疏水性,溶解性,乳化活性和发泡能力.

主要成果:

这两种治疗都诱导了SPI的结构变化.
与单独的pH转移相比,超声波组合的pH转移显著增加了zeta潜力,减少了自由硫基和增强了疏水性.
通过超声波组合的pH转移,可达到最高的溶解率 (89.33%),乳化活性 (61.41 m2/g) 和发泡能力 (150%).

结论:

超声组合的pH转移具有协同作用,大大提高了SPI的功能性质,特别是乳化和发泡能力.
修改后的SPI具有更好的技术功能和抗氧化特性,使其成为食品丰富的有价值成分.

关键词:

乳液一个凝植物蛋白质改变pH值的化学修饰

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SDS-PAGE

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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.
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