用乳清蛋白分离-大豆莱西丁封装的维生素A乳液增强了Surimi凝结构和蛋白质构造
Mulin Chen1, Xiaohan Huang1, Yawen Lin1
1National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China.
Foods (Basel, Switzerland)
|October 29, 2025
概括
乳清蛋白分离剂-大豆莱西丁封装维生素A乳液 (VA-WSE) 增强了surimi凝的特性. 最佳VA-WSE度 (8%) 显著提高了硬度,性和保持水分的能力,支持功能性的surimi产品开发.
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
- 营养科学 营养科学
背景情况:
- 富含蛋白质的海鲜产品Surimi因其质地和多功能性而受到重视.
- 提高surimi的功能性质,如凝强度和保持水分的能力,对于产品创新至关重要.
- 封装技术提供了一种方法,将像维生素A这样的生物活性化合物纳入食品矩阵.
研究的目的:
- 准备和描述乳清蛋白分离物-大豆莱西丁封装维生素A乳液 (VA-WSE).
- 调查VA-WSE对Nemipterus virgatus* surimi.的物理化学性质的影响.
- 为了确定最佳的VA-WSE度以改善surimigel特性.
主要方法:
- 准备和稳定性评估VA-WSE在各种油与水的比率.
- 在不同度下将VA-WSE纳入surimi.
- 复合凝性质的评估,包括硬度,性,凝强度,水容量,微观结构,键,质性 (G',G′′),溶解度和硫基含量.
主要成果:
- VA-WSE乳液在油与水的比例为1:1时显示出最佳的稳定性.
- 有8%VA-WSE的复合凝具有显著增强的凝特性:硬度 (2629.00g),性 (2051.27g),凝强度 (292.16g·cm) 和持水能力 (87.10%).
- 微观结构分析显示空隙减少,键增加,溶解性增强,硫基组增加,VA-WSE度上升,表明蛋白质展开和改善凝网络.
结论:
- VA-WSE有效地改善了苏里米的物理化学和凝特性.
- 8%VA-WSE的最佳度促进了肌纤维蛋白的展开,从而产生了优越的凝特性.
- 这些发现支持开发用维生素A强化新型功能性surimi产品.
相关概念视频
01:57Protein Complexes with Interchangeable Parts
2.1K
2.1K
01:57Protein Complexes with Interchangeable Parts
2.9K
Groups of proteins may form a complex where each protein in this complex has a different role in the overall execution of the complex’s function. Often some of the proteins in the complex can be replaced by a closely related variant to give a complex that contains many of the same components yet is functionally distinct.
The SCF ubiquitin ligase is a protein complex of five individual proteins. This complex attaches ubiquitin to other target proteins to mark them for degradation. In order...
The SCF ubiquitin ligase is a protein complex of five individual proteins. This complex attaches ubiquitin to other target proteins to mark them for degradation. In order...
2.9K