通过乳酸改善巴氏消毒卵白的热流动性 细菌发酵:风病学,结构和功能性特征
Zhuoer Tian1, Wenqi Ge1, Jiajing Liu1
1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Food chemistry
|February 1, 2026
概括
在巴氏杀菌前用乳酸细菌 (LAB) 发酵液体蛋白 (LEW),可显著降低粘度并改善流动性. 这一过程提高了加工效率,并保持了巴氏杀菌LEW的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 蛋白质化学 蛋白质化学
背景情况:
- 液体蛋白 (LEW) 在储存和运输方面具有优势.
- 由于蛋白质变质,巴氏杀菌会增加LEW粘度,导致加工问题和质量损失.
研究的目的:
- 调查使用乳酸细菌 (LAB) 发酵来降低LEW粘度.
- 为了保持巴氏化LEW的功能.
主要方法:
- 在巴氏杀菌之前,LEW与LAB进行了发酵.
- 分析了质性质,表面疏水性和二硫化物键含量.
- 评估了乳化活性和发泡能力.
主要成果:
- 发酵在1s-1剪速下显著降低了巴氏化LEW粘度,高达68.46%.
- 降低的表面疏水性和二硫化键含量阻碍了热蛋白聚合.
- 化LEW的乳化活性和发泡能力得到了增强.
结论:
- LAB发酵是一种有效的策略,可以提高巴氏杀菌的LEW的加工效率.
- 发酵处理提高了巴氏杀菌LEW的质量和功能.
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