甘氨酸含量对梅拉德型大豆蛋白分离物-马尔托德克斯林结合物的乳化和乳液稳定性质的影响
Chun-Li Song1, Xin-Ran Chen1, Jian Ren1
1College of Food and Bioengineering, Qiqihar University, Qiqihar, 161006, PR China.
International journal of biological macromolecules
|October 17, 2025
概括
大豆蛋白分离物 (SPI) 和马尔托德克斯 (MD) 的梅拉德型合物显示出改善的乳化特性. 这些大豆蛋白合物中较高的马尔托德克斯含量增强了它们作为食品乳化剂的功能.
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
- 生物结合的生物结合
背景情况:
- 大豆蛋白分离物 (SPI) 的乳化能力有限,阻碍其作为食品乳化剂的使用.
- SPI和马尔托德素 (MD) 的梅拉德型合物表现出改善的乳化和乳液稳定性质.
- 不同的糖甘含量对这些增强功能性质的特定影响需要进一步研究.
研究的目的:
- 研究不同糖甘含量对 Maillard型SPI-MD结合物的乳化和稳定性能的影响.
- 准备和表征SPI-MD结合物,其中含有可控的多变水平的马尔托德克斯特林.
- 为了将甘氨酸含量与结合物的结构和功能属性相关联.
主要方法:
- 使用β-amylase. 用于制备四种具有明显的甘氨酸含量的Maillard型SPI-MD合物.
- 度分析以评估乳化活性.
- 风湿学测量和滴滴大小分析,以评估乳液稳定性和容量.
主要成果:
- 与原生SPI相比,所有SPI-MD合物都表现出更高的乳化活性.
- 在马尔托德克斯含量和乳化活性之间观察到正相关性.
- 具有最高甘氨酸含量 (M0) 的合物表现出最大的乳化能力和稳定性.
结论:
- 糖甘含量显著调节了 Maillard 型 SPI-MD 合物的乳化和稳定性.
- 增加的水溶性,表面疏水性,泽塔潜力和结构灵活性有助于增强功能.
- 这些发现为设计基于糖化大豆蛋白的有效食品级乳化剂提供了指导.
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