茶叶沙素提高了豆蛋白冷乳液凝的物理稳定性
Jieyao Chen1, Jiaxing Xie1, Pei Chen1
1Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, 510642, China.
International journal of biological macromolecules
|February 11, 2026
概括
茶叶素 (TS) 通过促进蛋白质展开和诱导的交叉链接来增强豆蛋白分离物 (PPI) 乳液凝的物理稳定性. 这创造了更坚固,更稳定的植物性乳液凝.
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:
- 基于植物蛋白质的乳液凝正在引起人们的兴趣,但在物理稳定性方面面临挑战.
- 豆蛋白分离物 (PPI) 是这些凝的常见基础,但其稳定性需要改进.
研究的目的:
- 为了增强豆蛋白分离物 (PPI) 乳液凝的物理稳定性.
- 研究茶叶沙素 (TS) 在改善PPI乳液凝结构和稳定性方面的作用.
主要方法:
- 制造与离子 (Ca2+) 交联的PPI-TS复合乳液.
- 分析凝结构,弹性和物理稳定性,使用rheological测量.
- 检查由TS诱导的PPI结构变化 (展开),使用自由硫含量,表面疏水性和光光谱学.
主要成果:
- 与PPI/Ca2+凝相比,PPI-TS/Ca2+乳液凝的储存模量和物理稳定性显著更高.
- 增加的PPI和Ca2+度导致更紧的结构,增强的弹性和更大的稳定性.
- TS促进了PPI展开,增加了自由硫含量和表面水性,这促进了Ca2+诱导的交叉链接.
结论:
- 茶叶沙素的结合是一种有前途的策略,可以提高豆蛋白分离乳液凝的物理稳定性.
- 由TS和Ca2+引起的结构变化导致更密集,更坚固的凝网络.
- 这种方法为开发稳定的植物基乳液凝产品提供了潜力.
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