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通过高压均质化增强卵白粉的补水:一个定量蛋白质学视角
Jinwen Zhai1, Zahra Batool2, Guofeng Jin3
1Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
Food chemistry
|January 23, 2026
概括
高压均质化 (HPH) 通过修改蛋白质,增强溶解性,乳化和再水来改善蛋白粉 (EWP). 这种预处理优化了干燥过程,以获得更好的蛋白质粉末功能.
科学领域:
- 食品科学与技术 食品科学与技术
- 蛋白质化学 蛋白质化学
- 生物技术是生物技术.
背景情况:
- 蛋白粉 (EWP) 通过喷雾干燥和冷干燥加工可能会影响其功能性质.
- 了解干燥过程中的蛋白质修饰对于优化EWP质量至关重要.
- 高压均质化 (HPH) 是一种潜在的预处理方法,可以提高蛋白质的功能.
研究的目的:
- 研究高压均质化 (HPH) 预处理对喷雾干燥和冷干燥蛋白粉 (EWP) 的物理化学和功能性质的影响.
- 为了阐明由HPH引起的卵白蛋白的结构变化.
- 评估HPH对粉末补水和蛋白质聚合的影响.
主要方法:
- 卵白的高压均化 (HPH) 预处理.
- 预处理卵白的喷雾干燥和冷干燥.
- 对粒子大小,表面电荷,可溶性,可分散性,表面水性和硫基组的分析.
- 评估乳化活性和凝强度.
- 重水化研究测量度和可溶性.
- 对再水化沉物的定量蛋白质组学分析.
主要成果:
- HPH显著减少了粒子大小和增加了EWP的表面电荷,改善了溶解性和分散性.
- 结构分析显示部分蛋白质展开 (增加水性,暴露的硫基) 与维持二级结构稳定性.
- 功能性质得到增强:乳化活性增加了20-59%,凝强度增加了15-41%.
- HPH改善了补水,使度降低了32%,使溶解率提高到97-98%.
- 蛋白质组学揭示了HPH选择性地减少了容易聚合的蛋白质和丰富的结构稳定蛋白质.
结论:
- HPH预处理有效地修改了蛋白蛋白,从而改善了粉末的性能.
- 这些蛋白质修饰在干燥过程中优化了液体-固体过渡,提高了功能性能.
- HPH为改善EWP等蛋白质粉末的加工和质量提供了一个有价值的策略.
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