在热处理和pH转移下调节法巴豆蛋白的物理化学和界面特性:对乳液稳定的影响
Shuyang Wang1, Song Miao2, Da-Wen Sun3
1Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
Food research international (Ottawa, Ont.)
|November 4, 2025
概括
修改法巴豆蛋白分离物 (FPI) 使用pH转移或联合热和pH处理可显著改善其乳化特性. 这些增强的蛋白质为食品应用中的油在水乳液提供了更好的稳定性.
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
- 体科学 体科学 体科学
背景情况:
- 法巴豆蛋白是一种潜在的植物性乳化剂.
- 原生法巴豆蛋白具有有限的乳化能力.
- 蛋白质修饰是提高功能的关键.
研究的目的:
- 为了增强法巴豆蛋白分离物 (FPI) 的功能性质.
- 调查热和pH处理对FPI的影响.
- 为了评估FPI稳定油在水乳液的稳定性.
主要方法:
- 法巴豆蛋白分离物 (FPI) 经过热处理 (80°C,100°C) 和/或pH变化 (pH10,pH12).
- 测量了物理化学性质 (溶解性,表面水性) 和界面活性.
- 评估了FPI稳定油在水乳液的稳定性.
主要成果:
- 改变pH值和联合处理比单独的热处理更能提高FPI溶解度,表面水性和界面活性.
- 热处理对乳液稳定性的增强是有限的.
- 经pH转移和联合处理的FPI稳定乳液具有较小的颗粒大小和更好的奶油稳定性.
结论:
- 在提高FPI功能方面,pH值的变化比热处理更有效.
- 改性FPI,特别是通过pH值转移和组合处理,显示出作为乳化剂和稳定剂的前景.
- 结果提供了对乳液系统中FPI的结构-功能关系的见解.
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