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梅拉德诱导的豆蛋白分离物/碳氧甲基基托联合物:合成,表征和在O/W乳液中的应用

Wenhao Liu¹, Xiaoye Xu¹, Kehao Li¹

¹Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition (Ministry of Education), College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.

Food research international (Ottawa, Ont.)

|December 8, 2025

概括

豆蛋白分离物 (PPI) 经过 Maillard 反应,被改制为碳氧甲基基 (CMCS). 这增强了蛋白质的功能,改善了功能性食品和输送系统中的乳化和稳定性.

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:

豆蛋白分离物 (PPI) 在食品应用中具有功能限制.
控制的梅拉德反应提供了一种修改蛋白质功能的方法.

研究的目的:

通过梅拉德反应合成PPI-CMCS合物 (PC).
为了研究接种度 (GD) 对联性质和性能的影响.
评估合物的乳化和乳液稳定能力.

主要方法:

在不同的PPI:CMCS比率 (2:1, 1:1, 1:2) 中合成PPI-CMCS合物.
使用SDS-PAGE,FT-IR,二次结构分析,光谱学和表面疏水性测量进行表征.
评估乳化活性指数,乳液稳定性和皮克林乳液与黄素封装的性能.

主要成果:

证实了共价结合,GD增加 (17.95%至47.51%) 观察到较高的CMCS比率.
二次结构的GD依赖性变化 (α-螺旋/β-片减少,β-转/随机线圈增加) 和增强的水友性.
显著改善了乳化活性和稳定性指数,在最高GD (PC12) 时具有最佳性能.
与单独的PPI相比,PC结合物形成较小的颗粒,增强了乳液稳定性,并提供了优越的黄素保护 (>75%).

结论:

通过梅拉德反应获得的移植度显著提高了豆蛋白分离物的乳化性能和乳化功能的性能.
PPI-CMCS结合物表现出更好的特性,适用于先进的功能性食品和配送系统应用.
这种修改策略为克服PPI限制和扩大其在食品工业中的实用性提供了一条途径.

关键词:

碳氧甲基基托桑是一种碳氧甲基基托桑.库尔库明是一种黄素.功能性质功能性质功能性质梅拉德反应是梅拉德反应.豆蛋白分离物豆蛋白分离物皮克林乳液是皮克林乳液中的一种.

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