NaCl对蛋黄颗粒的结构和发泡特性的影响
Xin Li1, Xincheng Meng1, Huaicheng Yu1
1School of Life Sciences, Yantai University, Yantai, Shandong, 264005, China.
International journal of biological macromolecules
|September 12, 2025
概括
盐 (NaCl) 通过破坏蛋白质-脂蛋白复合体来解离卵黄颗粒 (EYG). 这种受控的解离增强了EYG的功能,特别是改善了食品应用的泡稳定性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 蛋黄颗粒 (EYG) 是重要的自然超分子组合,影响食品特性.
- 通过盐 (NaCl) 解离EYG的解离机制及其对功能的影响尚未完全理解.
研究的目的:
- 为了阐明NaCl诱导的EYG解离的分子机制.
- 评估NaCl对EYG物理化学性能和发泡性能的影响.
主要方法:
- 多尺度表征:激光粒子大小分析,泽塔潜力,SDS-PAGE,光光谱学,FTIR,SEM.
- 用不同NaCl度 (0-0.5mol/L) 处理的EYG的分析.
主要成果:
- 0.3 mol/L NaCl 显著改变了 EYG 结构,减少了粒子大小,增加了泽塔潜力,水容量和可溶性.
- NaCl破坏了高密度脂蛋白复合体的脂蛋白,通过离子释放和结构变化表明了这一点.
- 通过0.3mol/L NaCl处理实现了最佳的泡稳定性,这与中度解离和优化表面性能有关.
结论:
- EYG的NaCl诱导解离是调节其功能的一个关键机制.
- 控制的分离增强了保持水的容量,溶解度和泡稳定性.
- 这些发现为使用EYG作为食品泡应用中的稳定剂提供了基础.
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