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乙醇和挤出引发的结构转变和分子相互作用的
Yingying Zhang1,2,3, Chang Wu4, Xin Fang1
1College of Food and Bioengineering, Zhengzhou University of Light Industry, Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, China.
Food chemistry: X
|October 27, 2025
概括
乙醇通过通过非共价力与 (一种蛋白质) 相互作用来增强无质面团. 这种塑化改善了链网络的形成,优化了其在食品应用中的功能.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 扎因蛋白对于无质食物结构至关重要.
- 乙醇在改善电网中的作用已知,但分子机制尚不清楚.
研究的目的:
- 研究以商业型 (C-zein) 和挤出修改型 (E-zein) 的乙醇可塑化的分子机制.
- 了解乙醇如何与Zeen相互作用并影响其结构性质.
主要方法:
- 在不同度 (0-50%) 中以乙醇塑化.
- 分析结构变化 (孔径,玻璃过渡温度).
- 研究分子相互作用 (疏水性,键,范德瓦尔斯力).
主要成果:
- 乙醇诱导了微粒和膜的自我组装,增加了多孔性,并降低了的玻璃过渡温度 (Tg).
- 与乙醇处理相比,锡的挤出修改显示了相反的趋势.
- 乙醇-乙醇通过疏水相互作用,键和范德瓦尔斯力结合到中,导致部分展开并暴露更多的相互作用点.
结论:
- 乙醇可塑化通过非共价相互作用促进了链网络的形成.
- 优化E-zein功能需要在40°C以上的温度下使用10%的乙醇.
- 这些发现为改善无质基食品提供了分子洞察力.
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