由大气冷等离子体诱导的子蛋白的结构和功能修饰
1Food Engineering Department, Agricultural Faculty, Tekirdag Namik Kemal University, Tekirdag 59030, Türkiye.
Polymers
|February 13, 2026
概括
大气冷等离子体 (ACP) 处理增强了子蛋白的功能. 优化的ACP持续时间改善了蛋白质特性,导致更好的乳化和发泡能力,以及更强的凝.
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
- 材料科学 材料科学 材料科学
背景情况:
- 子蛋白质是一种有价值的食品成分.
- 修改蛋白质特性可以改善其技术功能应用.
- 非热处理为传统方法提供了替代方案.
研究的目的:
- 为了研究大气冷等离子体 (ACP) 治疗时间对子蛋白的影响.
- 评估由此产生的物理化学和功能性质变化.
- 确定最佳的ACP处理时间,以提高蛋白质特性.
主要方法:
- 蛋白质是从脱脂的子粉中提取出来的.
- 样品经过大气冷等离子体 (ACP) 处理,持续时间不同 (0-8分钟).
- 分析了物理化学性质 (颗粒大小,泽塔潜力,颜色,表面水性,硫含量) 和功能性质 (乳化,泡,凝).
主要成果:
- 经过ACP处理,可以减少颗粒大小,增加泽塔潜力.
- 延长治疗导致样品变黑,蛋白质的二次结构发生变化.
- 表面的疏水性增加,而自由硫的含量下降.
- 乳化和泡活动/稳定性得到显著改善,达到6分钟的峰值.
- 凝强度得到了增强,也在6分钟时达到最大.
结论:
- 大气冷等离子体 (ACP) 是一种有效的非热技术,用于修改子蛋白.
- 经过ACP处理,会对物理化学和技术功能性质产生积极影响.
- 6分钟的ACP治疗时间似乎是增强子蛋白质乳化,发泡和凝性能的最佳方法.
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