乳清蛋白分离剂-德克斯 Maillard结合物的结构和功能演变 在喷雾干燥基质的真空热反应期间
Chen Huang1, Qingqing Chai2, Man Zhang3
1School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, China.
International journal of biological macromolecules
|November 23, 2025
概括
使用真空热反应的新型干燥加热方法,有效地制备了乳清蛋白分离-德克斯 (WPI-DX) 迈拉德合物. 这一过程改善了蛋白质的溶解性,并显著增强了乳化特性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 乳清蛋白分离物 (WPI) 和乳清素 (DX) 是广泛使用的食品成分.
- 梅拉德反应合物提供了改进的功能性质.
- 开发高效的结合方法对于食品应用至关重要.
研究的目的:
- 开发一种新的干燥加热方法,用于制备WPI-DX Maillard合物.
- 为了研究真空热反应期间的结构和功能变化.
- 为了评估准备的结合物的接口特性.
主要方法:
- 喷雾干燥 WPI-DX 基板的方法.
- 在100°C的真空热反应4小时.
- 多光谱分析 (UV-Vis,光,FTIR,CD光谱学) 进行.
- 测量SDS-PAGE,SEM,表面水性和可溶性测量. 测量SDS-PAGE,SEM,表面水性和可溶性测量.
- 乳化活性和稳定性评估.
主要成果:
- 实现了最大的植入度为40.07%.
- 确认了梅拉德反应的进展和共价合.
- 观察到α-螺旋/β-片含量降低和随机卷轴增加,表明蛋白质放松.
- 发现蛋白质可溶性增加和表面疏水性降低.
- 显著改善了乳化活性 (+49.84%) 和稳定性 (+84.22%).
结论:
- 真空热反应是制备WPI-DX Maillard合物的有效方法.
- 该过程导致了显著的结构修改和增强的功能性质.
- 这些合物显示出改善食品乳液系统的潜力.
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