热诱导的肌糖聚合模式的演变:在调节界面层侧向-纵向相互作用中的作用
Li Hu1, Yanwei Zhang1, Zhichao Xiao2
1College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
Food chemistry
|November 5, 2025
概括
肌素的轻度预热会影响其聚合,从而影响其乳化活性. 部分展开的髓单体通过提高灵活性和表面疏水性来提高油在水乳液的稳定性.
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:
- 肌的结构变化和聚合对其界面行为至关重要.
- 了解这些变化是控制食品乳液特性的关键.
研究的目的:
- 为了研究轻度预热对肌肉蛋白聚合的影响.
- 为了将肌蛋白的结构演变与其乳化和乳液稳定能力相关联.
- 阐明分子间相互作用在肌稳定乳液中的作用.
主要方法:
- 在不同温度 (40-55°C) 上轻微预热肌肉素.
- 菌素聚合状态 (单体,寡体,聚合物) 的表征.
- 在油在水系统中评估乳化活性和乳液稳定性.
- 对界面层粘弹性和乳液剪切粘度的分析.
主要成果:
- 观察到三种髓聚合模式:原生单体/可溶性小分子,部分展开的单体和不可逆转的聚合物.
- 溶性寡聚体和部分未折叠的单聚体中的分子间相互作用主要是非共价的.
- 增强的乳化活性与增加的形状灵活性和表面水性相关,而不是聚合物大小.
- 由部分未折叠的髓单体稳定的乳液表现出优越的稳定性 (98.38 ± 10.57%).
结论:
- 肌氨酸的界面吸附和乳化特性是由其分子间相互作用和形状灵活性决定的.
- 部分展开的髓单体为稳定油在水乳液提供了最佳的特性.
- 这项研究提供了通过受控蛋白质修饰来提高乳化肉制品质量的见解.
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