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通过媒介研磨和pH值转移来增强豆蛋白的功能

Changhong Li¹, Taotao Dai², Deyu Jiang¹

¹State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

|October 11, 2025

概括

介质磨与性pH转移相结合,显著提高了豆蛋白分离物 (PPI) 的可溶性和功能. 这种方法为改善植物性蛋白质在食品中的应用提供了一个多功能策略.

科学领域:

食品科学与技术食品科学与技术
蛋白质化学蛋白质化学
材料科学材料科学材料科学

背景情况:

豆蛋白分离物 (PPI) 是一种有价值的植物性蛋白质来源,具有广泛的食品应用.
干燥PPI的溶解性较差限制了其功能性质和加工多功能性.
优化PPI结构和功能对于扩大其在食品工业中的使用至关重要.

研究的目的:

调查混合介质磨粉 (SMM) 与各种pH转移处理相结合对豆蛋白分离物 (PPI) 结构和功能的影响.
通过SMM确定最佳的pH条件,以提高PPI的溶解性和功能性质.
探索处理PPI的结构修改和功能性能之间的关系.

主要方法:

豆蛋白分离物 (PPI) 在不同的pH值 (2,4,7,8,10) 下经过混合介质研磨 (SMM).
分析蛋白质溶解度,颗粒大小,表面电荷,表面形态 (SEM),表面水性和热稳定性.
评估处理PPI的乳化特性和乳液稳定性.

主要成果:

性SMM (pH10) 显著提高了PPI的溶解度,从24.80%增加到74.85%,超过了酸性SMM (pH2,43.90%).
性处理导致有孔的表面形态,增加了表面的疏水性,并改变了维西林子单元的组成.
在极端pH值 (2和10) 处理的蛋白质显示出更小的颗粒大小,更高的表面电荷和更好的热稳定性.
在pH 2和7的SMM产生了稳定的乳液,而pH 4和8导致了尽管具有良好的离子稳定性,但乳液化性能不佳.

结论:

SMM和pH转移的结合是提高PPI可溶性和功能的有效策略.
性pH转移 (pH10) 在提高PPI溶解度和修改其结构方面特别有效.
这种方法提供了一种多功能方法,用于为各种食品应用量身定制植物性蛋白质.

关键词:

这是一种乳液乳液.媒体削媒体削豆子蛋白质是一种豆子蛋白质.可溶性溶解度可溶性溶解度改变pH值的情况.

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