功能性质 调节大豆,阿祖基豆,豆和花生蛋白质的功能性质 通过取提取的pH值
Hyun-Jin Park1, You-Geun Oh1, Areum Chun1
1Crop Post-Harvest Technology Division, Department of Central Area Crop Science National Institute of Crop Science (NICS), Rural Development Administration (RDA) Suwon Republic of Korea.
Food science & nutrition
|November 10, 2025
概括
性pH值会影响豆类蛋白质的提取,增加产量,但改变颜色和可溶性. 优化pH值可以提高蛋白质的功能,用于特定的食品应用.
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
- 生物化学 生物化学
背景情况:
- 豆类蛋白质是有价值的食品成分.
- 性提取是一种用于分离植物蛋白的常见方法.
- 了解pH的影响对于优化蛋白质功能至关重要.
研究的目的:
- 研究性提取pH对豆类蛋白质特性的影响.
- 为了确定pH值如何影响蛋白质产量,组成,结构和功能.
- 评估pH调节蛋白质在食品应用中的适用性.
主要方法:
- 从不同性pH值 (如pH9和pH12) 的大豆,阿祖基豆,豆和花生中提取蛋白质.
- 分析了产量,颜色,颗粒大小,氨基酸成分和二级/三级结构.
- 评估了功能性质,包括可溶性,发泡能力和乳化活性.
主要成果:
- 高性条件 (pH 12) 增加了阿兹基豆和豆的蛋白质产量,但色彩变暗.
- 颗粒大小减少,在高pH的阿兹基豆蛋白中氨基酸成分发生变化.
- 蛋白质溶解度显著下降,而发泡能力在pH12时增加.
- 乳化活性在pH9时较高,表明pH依赖的功能性质.
结论:
- 提取pH值显著调节豆类蛋白质的产量,组成,结构和功能.
- 特定的pH调整可以优化蛋白质的理想的食品应用,如发泡或乳化.
- 豆类蛋白质的功能可以通过受控的性提取过程来定制.
相关概念视频
Extraction: Effects of pH
1.3K
Consider a neutral form of an amine, B, with a partition coefficient, K, in a liquid mixture containing organic and aqueous phases. The pH of the aqueous phase affects the charge on acidic and basic solutes, and the charged form is usually more soluble in the aqueous phase. Suppose the conjugate acid form of the amine is soluble only in the aqueous phase while the base form is soluble in both phases. Then the distribution coefficient, D, can be given as the ratio of amine concentration in the...
1.3K
Basicity of Aliphatic Amines
6.7K
Amines can behave as Brønsted–Lowry bases by accepting a proton from the acid to form corresponding conjugate acids. Due to a lone pair of nonbonding electrons, aliphatic amines can also act as Lewis bases by forming a covalent bond with an electrophile.
To measure the basicity of amines, two conventions are generally used. The first defines Kb as the basicity constant for the deprotonation reaction of water by the amine, as presented in Figure 1. Conventionally, lower Kb indicates higher...
To measure the basicity of amines, two conventions are generally used. The first defines Kb as the basicity constant for the deprotonation reaction of water by the amine, as presented in Figure 1. Conventionally, lower Kb indicates higher...
6.7K
Mechanical Protein Function
2.4K
2.4K


