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基于梅拉德反应的桃蛋白分离与藻酸盐的结合:结构和功能见解
Ilyas Atalar1, Tuba Sari1, Hatice Elen1
1Eskisehir Osmangazi University, Agriculture Faculty, Food Engineering Department, Eskisehir, Turkey.
Food research international (Ottawa, Ont.)
|November 11, 2025
概括
子蛋白分离物 (HPI) 与藻酸盐 (SA) 结合,以改善其技术功能性质. 最佳条件提高了溶解性和乳化能力,显示了食品应用的潜力.
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
- 材料科学 是一种材料科学.
背景情况:
- 子蛋白分离物 (HPI) 在某些食品应用中具有有限的技术功能性质.
- 提高蛋白质功能对于扩大其在食品配方中的使用至关重要.
- 糖化是修改蛋白质结构和改善蛋白质特性的一种潜在方法.
研究的目的:
- 通过与藻酸盐 (SA) 结合,增强子蛋白分离物 (HPI) 的技术功能性质.
- 为了确定湿加热结合方法的最佳条件.
- 评估结合对HPI的结构,学和功能性质的影响.
主要方法:
- 使用湿加热方法将HPI与SA结合在一起.
- 优化温度,加热时间和蛋白质比率.
- 分析糖化程度,溶解度,乳液容量,HMF含量,结构变化 (FTIR,SH群,泽塔潜力,疏水性) 和质性质.
主要成果:
- 在65°C,5小时和35%蛋白质含量下确定了最佳的结合条件.
- 与原生HPI相比,结合显著改善了溶解性和乳液容量 (p < 0.05).
- 结构分析显示β-sheet含量增加,自由的SH组,zeta潜力和表面水性增加.
- 风病学研究表明,结合物中粘度降低和弹性结构 (G'>G′′).
- 在较低的温度下观察到粘性-弹性过渡.
结论:
- 控制HPI与SA的糖化有效地提高了它们的技术功能性质.
- 修改后的HPI表现出更好的溶解性和乳化特性.
- 结构和学的变化表明它适合适度温度的食品加工应用.
- 这种方法支持改性HPI在各种食品中的潜在应用.
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