胰岛素增强转胺酶诱导的花生蛋白凝:凝和结构性质的洞察力
Yuan Chang1, Tiantian Lin1, Shuhuai Yu1
1School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, PR China.
International journal of biological macromolecules
|January 27, 2026
概括
长链胰岛素显著提高了花生蛋白凝强度和保持水分的能力. 这种益生菌增强了凝网络结构,降低了体外消化能力,为食品系统带来了好处.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 营养科学 营养科学
背景情况:
- 花生蛋白加工往往导致变质和功能降低.
- 众所周知,益生菌的胰岛素可以改善凝特性,但其对花生蛋白质的具体影响尚不清楚.
研究的目的:
- 为了研究短链和长链胰岛素对转血胺酶交联花生蛋白凝的影响.
- 阐明因林如何影响花生蛋白凝性质的机制.
主要方法:
- 对短链 (DP ≤ 10) 和长链 (DP ≥ 23) 胰岛素效应进行比较分析.
- 评估凝强度,保持水分的能力和结构性质 (疏水性暴露,结合强化,β片含量).
- 复合凝的体外胃消化能力的评估.
主要成果:
- 胰岛素显著提高了花生蛋白凝强度和保持水分的能力.
- 与短链胰岛素相比,长链胰岛素表现出优异的增强效果,在0.5%度下获得最佳结果.
- 胰岛素促进了疏水性群体暴露,加强了二硫化物和键,增加了β片含量,并导致了更紧的网络.
- 复合凝的体外胃消化能力降低.
结论:
- 长链胰岛素是花生蛋白凝的有效增强剂,改善了其物理特性和网络结构.
- 胰岛素的机制涉及蛋白质相互作用的增加和更有序的凝网络.
- 这些发现支持在以花生蛋白为基础的食品中使用因林作为天然添加剂,以提高质量和潜在的消化能力.
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