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在低湿度挤出过程中,对Monascus颜料和植物蛋白之间的结构和相互作用动态进行多层次的研究
Huisen Wang1, Tianyu Zhang1, Zijia Zhang1
1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
Journal of food science
|November 3, 2025
概括
莫纳斯色素 (MP) 通过与蛋白质相互作用,增强植物性肉类类相似物 (PBMA) 的颜色和质地. 这项研究详细介绍了MP如何影响挤出过程中的蛋白质结构和稳定性,以提高现实性和功能性.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 生物化学 生物化学
背景情况:
- 消费者对植物性肉类类似物 (PBMA) 的接受程度取决于颜色和质地.
- 天然颜料可以提高PBMA现实性,但它们与蛋白质矩阵的相互作用需要研究.
研究的目的:
- 在挤出过程中探索Monascus色素 (MP) 与大豆蛋白分离物 (SPI),豆蛋白分离物 (PPI) 和大豆蛋白缩物 (SPC) 的相互作用.
- 评估MP对PBMA蛋白质纹理,热稳定性和表面水性的影响.
主要方法:
- 采用了动态采样和多种分析技术的整合.
- 分析的颜色 (a*和值),热稳定性 (ΔTp) 和表面疏水性.
- 研究了蛋白质构成,聚合和MP-蛋白质复合体的形成 (结,疏水性相互作用).
主要成果:
- MP给PBMAs赋予了一个稳定的红色 (a* 30.2933.86,色素 25.4237.43).
- SPI-MP和PPI-MP显示了增强的热稳定性和更密集的结构.
- SPC-MP的热稳定性下降,而SPI-MP和SPC-MP的表面疏水性增加.
- 通过结和疏水性相互作用形成的MP-蛋白质复合体,影响蛋白质结构.
结论:
- 通过改变蛋白质构成和聚合,MP显著影响PBMA的颜色,热稳定性和表面水性.
- MP-蛋白相互作用为优化PBMA纹理和颜色稳定性提供了基础.
- 结果为开发定制PBMA提供了理论和实践指导,以改善视觉吸引力和结构完整性.
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