探索蛋黄球体通过pH转移稳定泡的潜力:结构,界面和毛细血管泡效应
Jingjie Hou1, Zhongtao Jiang1, Mengzhou Liu1
1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
Food research international (Ottawa, Ont.)
|September 9, 2025
概括
使用酸性和性pH转移修改蛋黄球 (EYS) 可以显著提高它们的发泡能力. 这些pH调整改变了EYS结构,改善了食品工业应用的泡性.
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
背景情况:
- 蛋黄的不良泡是食品行业的一个持续的挑战.
- 蛋黄球 (EYS) 是许多食品中的关键成分,影响着质地和稳定性.
研究的目的:
- 调查酸和的pH转移方法对蛋黄球 (EYS) 发泡能力的影响.
- 确定负责EYS泡特性变化的结构和物理化学因素.
主要方法:
- 制备四个蛋黄球 (EYS) 使用酸和 pH 转移技术.
- 分析三级和二级结构变化,粒子大小分布和界面运动速率 (扩散,透,重组).
主要成果:
- 酸性转移展开了EYS的三级结构,而基本转移重新折叠了它,暴露了疏水性链.
- 这两种pH变化都增加了EYS的灵活性,并减少了自由硫基.
- 酸转移的EYS表现出具有高界面率的双模粒子大小分布,而转移的EYS则具有更小的粒子和更高的重组率.
- 酸性和基本性转移分别提高了125%和142%的EYS泡性,对泡稳定性的影响最小.
结论:
- pH转移方法有效地提高了蛋黄球体 (EYS) 的泡性.
- 结构修改,包括三级和二级变化,以及变化的颗粒大小和界面动力学,是改善泡性能的基础.
- 了解这些机制使得蛋黄可以针对不同的食品应用进行有针对性的提炼.
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