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通过受控的冷等离子处理来定制乳清蛋白分离物的特性:激发频率,电压和时间作为关键变量

Gabriel Oliveira Horta¹, Paula Zambe Azevedo¹, Breno Rodrigues de Souza¹

¹Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil.

Journal of the science of food and agriculture

|October 11, 2025

概括

冷血治疗改变了乳清蛋白分离物 (WPI) 的结构,增强聚合并降低溶解度. 这种非热技术提供了一种多功能方法,用于在食品应用中定制蛋白质特性.

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
血技术是一项技术.

背景情况:

冷等离子体 (CP) 是一种非热技术,有可能改变蛋白质的结构和功能.
乳清蛋白分离物 (WPI) 可以通过CP处理来定制以提高技术功能性能.
了解CP对WPI的影响对于食品应用至关重要.

研究的目的:

研究冷血 (CP) 对乳清蛋白分离物 (WPI) 的结构和功能性质的影响.
为了确定不同的CP处理参数 (频率,电压,时间) 如何影响WPI特征.
评估CP作为修改WPI的工具在食品应用中的潜力.

主要方法:

在不同频率 (50950 Hz),电压 (1020 kV) 和时间 (1020 分钟) 下,WPI 用冷血进行治疗.
分析包括福里埃变换红外光谱检测二次结构,泽塔潜力,表面水性,碳和自由硫含量.
评价了可溶性和黄素与蛋白质的结合参数,以评估功能变化.

主要成果:

CP治疗增加了α-螺旋和β-片的含量,导致蛋白质聚合.
表面的疏水性增加,而自由硫的含量则随频率而降低. 在更强烈的治疗下,碳烯含量增加.
溶解度和黄素结合亲和度下降,表明结构重组和部分变性.

结论:

控制的CP治疗显著改变了WPI的结构和功能,促进聚合和降低溶解度.
CP是一种多功能工具,用于定制蛋白质特性,在食品工业中具有潜在的应用.
该研究证明了CP在修改特定技术功能属性的WPI方面的有效性.

关键词:

冰冷的等离子体是什么?新兴技术是新兴技术.激发频率是激发的频率.处理参数的处理参数乳清蛋白分离剂乳清蛋白分离剂

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