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通过线性或分支β-葡萄糖,在乳清豆二元蛋白系统中加速凝和加强网络形成

Bowen Zou¹, Xiaohan Zheng¹, Ruilin Sun¹

¹School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China.

Carbohydrate polymers

|November 22, 2025

概括

麦和酵母中的β-葡萄糖通过促进蛋白质的展开和聚合来强化植物动物蛋白质凝. 酵母β-葡萄糖更有效,增强凝的刚性,并通过更强的相互作用加速凝.

科学领域:

食品科学食品科学食品科学
生物材料科学生物材料科学
蛋白质化学蛋白质化学

背景情况:

可持续的蛋白质凝通常使用植物和动物混合物,但植物蛋白质的含有会削弱凝的特性.
已知β-葡萄糖在单蛋白系统中有助于凝,但它们在二进制系统中的作用尚不清楚.

研究的目的:

研究麦β-葡萄糖 (OG) 和酵母β-葡萄糖 (YG) 对乳清豆蛋白系统的凝特性的影响.
阐明β-葡萄糖增强二进制蛋白质凝的结构和功能的机制.

主要方法:

将OG和YG纳入乳清豆蛋白混合物.
形态和相互作用分析 (例如,聚合,疏水相互作用,静电排斥).
风湿学测量以评估凝特性 (刚性,网密度,凝动力学).

主要成果:

β-葡萄糖诱导了蛋白质展开,增加了疏水相互作用,并减少了静电排斥,导致较大的聚合物.
在加热后,β-glucans促进了液态到凝相的过渡,形成了一个强大的网络,限制了扩散和水的流动性.
酵母β-葡萄糖 (YG) 在增强凝刚性和网络密度方面表现优于麦β-葡萄糖 (OG),这是由于其分支结构和更强的键.
通过缩短核化时间,YG加速了凝,可能是通过增加未折叠蛋白质度.

结论:

β-葡萄糖可以显著提高可持续的植物-动物二进制蛋白质系统的凝性质.
β-葡萄糖的结构差异 (例如分支) 影响它们在增强蛋白质凝中的有效性.
这项研究为改善植物性蛋白质成分在食品应用中的功能提供了一个策略.

关键词:

聚合是一种聚合.复合凝是一种复合凝.凝化是一种凝化.奶酪豆混合蛋白质 - 豆混合蛋白质 β-葡萄糖的结构结构.

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