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热激活大豆蛋白分离物-奇托寡糖化合物复合的机制:为增强凝的协同相互作用

Wei Wan¹, Rui Zhang¹, Lingyi Gao¹

¹School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, 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.

Carbohydrate polymers

|December 10, 2025

概括

这项研究通过预热和奇托寡糖化物 (COS) 复杂化来增强大豆蛋白分离物 (SPI) 凝. 这种方法通过改善SPI结构和机械性能,创造了强大的植物性食品纹理.

科学领域:

食品科学与技术食品科学与技术
生物材料工程生物材料工程
蛋白质化学蛋白质化学

背景情况:

豆蛋白分离物 (SPI) 对于植物性食品质感至关重要,但其凝需要增强.
自然的多糖为改善SPI凝特性提供了一种策略.
酸盐寡糖化物 (COS) 可以与蛋白质相互作用,改变它们的结构和功能.

研究的目的:

通过预热和静电复合与基托寡糖化物 (COS) 来研究大豆蛋白分离物 (SPI) 凝特性增强.
阐明SPI-COS复合体形成所涉及的结构变化和相互作用机制.
评估COS度对植物性食品应用的SPI凝物理化学和机械性能的影响.

主要方法:

SPI经过预热处理,然后进行静电复合,COS的度各不相同.
结构特征包括富里埃变换红外光谱 (FTIR),表面疏水性测量和分子对接.
凝的特性通过颗粒大小分析,度, ζ-潜力,冷扫描电子显微镜 (Cryo-SEM),风湿学测量 (储存模量,粘度) 和水状态分析来评估.

主要成果:

预热和COS复合诱导了SPI展开,增加了β-sheet和β-turn含量,暴露了托残留物.
SPI-COS复杂化涉及静电吸引,键,范德瓦尔斯力和疏水相互作用.
最佳的COS度 (0.080.16%) 显著提高了储存模量 (增长了275%),粘度和调节的水结合,创造了机械坚固的凝.

结论:

与预热相结合的COS介导的静电复合,有效地将SPI网络重组为机械坚固的凝.
这种方法提供了一种绿色和高效的策略,用于开发下一代植物性食品中的优质质感.
这些发现突出了多糖蛋白相互作用在定制食品材料特性方面的潜力.

关键词:

基托的寡糖化物基托.电静电复杂化电静电复杂化凝的特性凝的特性预热处理预热处理这是一种大豆蛋白分离物.

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