酸凝对转胺酶催化凝网络形成的影响
Haoyan Fang1,2, Qiuming Chen1,2, Zhaojun Wang1,2
1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
Journal of the science of food and agriculture
|September 27, 2025
概括
糖化降低了凝的含量.
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:
- 哺乳动物凝的高凝温度限制了其在低温食品加工中的使用.
- 糖化是一种修饰技术,但其对植物蛋白系统中转质氨酶 (TGase) 催化反应的影响尚不清楚.
- 了解这种相互作用对于优化食品产品设计至关重要.
研究的目的:
- 为了研究化对凝性质的影响.
- 探讨在低温下用大豆蛋白在TGase催化凝中化凝的作用.
- 阐明混合食品系统中增强交联的背后机制.
主要方法:
- 凝被修改了,使用不同度的酸盐无水化物.
- 测量了修改过的凝的凝和化温度.
- 评估了与大豆蛋白的TGase催化交叉链接,并量化了凝强度.
主要成果:
- 增加酸无水化物降低了凝的凝/化温度.
- 顺化消除了氨酸的e-氨基群,但没有阻止TGase催化与大豆蛋白的交叉链接.
- 在大豆蛋白系统中,糖酸凝增强了TGase催化凝强度,胺残留物作为交叉连接点.
结论:
- 糖化有效降低了凝的凝温度.
- 糖化凝增强了植物蛋白系统中的TGase催化凝,使低温应用成为可能.
- 这项研究为开发使用等-植物蛋白复合物的新型功能性食品提供了基础.
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