在发酵大豆蛋白质凝中的自然多糖介导的"低分子桥梁"网络:相互作用,微观结构和质性质
Xinhui Peng1, Yutong Liu1, Jianan Li1
1College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Food research international (Ottawa, Ont.)
|October 11, 2025
概括
含有天然多糖的发酵大豆蛋白分离物 (SPI) 凝,如富可伊丹 (FU),特雷梅拉形多糖 (TFP) 和巴巴鲁姆多糖 (LBP),显示出增强的微观结构和风湿性质. 这些发酵凝表现出更好的稳定性和剪切性,为食品产品开发提供了新的可能性.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物聚合物科学 生物聚合物科学
- 类风病学 类风病学 类风病学
背景情况:
- 大豆蛋白分离物 (SPI) 是一种常见的食品成分,但其功能性质可能受到限制.
- 自然的多糖因其改变食物矩阵特性的能力而越来越多地被探索.
- 使用益生菌的发酵,如Lactobacillus plantarum可以改变蛋白质的结构和功能.
研究的目的:
- 调查 Lactobacillus plantarum JYLP-326 发酵对 SPI 凝的影响,这些凝中含有富可伊丹 (FU),特雷梅拉形糖 (TFP) 和百合 barbarum 糖 (LBP).
- 分析由此产生的发酵蛋白质凝对形状,微观结构和质性质的影响.
- 探索发酵大豆蛋白产品和天然多糖的新型应用.
主要方法:
- 大豆蛋白分离物 (SPI) 用乳酸菌植物 JYLP-326 在FU,TFP或LBP的存在下发酵.
- 用光谱分析 (SDS-PAGE) 来确定分量的变化.
- 进行了微观量化 (碎形维度,缺口性) 和学测量 (厚度,产量应力,应变,粘性弹性).
主要成果:
- 发酵显著改变了SPI的分布,在FSPI-TFP中增加了低分子量分数 (<50kDa).
- 加入多糖化合物增强了碎形维度,减少了缺陷性,表明了更密集的微观结构.
- 发酵的SPI-TFP (FSPI-TFP) 呈现出优越的质性质,包括更大的厚度转化面积,更高的产量应力和更大的应变耐受性,这意味着增强的剪切阻力和稳定的粘弹性.
结论:
- 乳杆菌植物体JYLP-326发酵,结合天然的多糖,有效地改变了SPI凝的微观结构和质行为.
- 由此产生的发酵蛋白质凝,特别是FSPI-TFP,表现出改进的网络结构,稳定性和剪切阻力.
- 这项研究为开发创新的发酵大豆蛋白产品和扩大食品工业中天然多糖的利用提供了宝贵的见解.
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