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与常见蛋白质的相互作用影响麻和米粉的逆向降解行为:从微观形态学和多层次结构变化的洞察力

Zhen Dai¹, Xuan Wang¹, Shiqi Ma¹

¹School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; Anqing Yixiu Green Food Innovation Research Institute, PR China.

Carbohydrate polymers

|October 21, 2025

概括

大豆糖氨酸 (Gly) 和小麦谷氨酸 (Glu) 蛋白质通过减少凝的整洁性和改善水分保留来抑制粉的逆向降解. 格莱显示出最强的抗逆转效应,特别是在麻粉 (CS) 凝中.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
材料科学是一种材料科学.

背景情况:

粉退化是食品加工中的一个主要挑战,它影响了质地和保质期.
高蛋白质系统为调节粉特性提供了潜力.
了解蛋白质粉相互作用对于开发功能性食品成分至关重要.

研究的目的:

为了比较大豆糖氨酸 (Gly),小麦谷氨酸 (Glu) 和乳清蛋白分离物 (WPI) 对麻粉 (CS) 和大米粉 (RS) 逆向降解的影响.
研究蛋白质粉相互作用的机制及其对凝性质的影响.
探索这些蛋白质在开发高蛋白功能性食品中的潜力.

主要方法:

对Gly,Glu和WPI对CS和RS逆行影响的比较分析.
测量储存模量 (G),以评估凝结构.
评估粉素的反应聚合,凝硬度和逆降解度.
使用诸如键分析之类的技术,评估水的保留和水的迁移.

主要成果:

Gly和Glu显著降低了储存模量 (G') 并抑制了粉素在逆向凝中的再聚合.
甘油粉凝表现出最低的G'值,并显著降低了凝硬度和回归度,特别是在CS凝中.
在储存过程中,Gly和Glu增强了CS和RS凝中的水留和抑制了水的迁移.
WPI促进了CS凝中的水损失,形成了密集的网络结构.

结论:

大豆甘氨酸 (Gly) 显示出最强的抗逆转效应,特别是在麻粉 (CS) 中.
Gly 和 Glu 通过减少整洁性和增强水分保留来改善粉凝的特性.
这些发现对开发高蛋白功能性食品,提高稳定性和质感具有实际意义.

关键词:

微观结构的微观结构蛋白质-粉相互作用粉的逆向降级方式水流动性的水流动性.

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