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通过中性蛋白酶和阿拉伯糖改善鱼类凝的发泡特性

Yu Chen¹, Yi Pan¹, Yu-Ting Hu¹

¹National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China.

NPJ science of food

|March 7, 2026

概括

中性蛋白酶和阿拉伯糖 (GA) 显著改善了鱼类凝的发泡特性. 这种组合修改通过改变蛋白质结构和相互作用来增强发泡能力和稳定性.

科学领域:

食品科学与技术食品科学与技术
生物化学生物化学
材料科学材料科学材料科学

背景情况:

鱼类凝是一种有价值的生物聚合物,具有潜在的发泡应用.
提高鱼类凝的泡能力 (FA) 和泡稳定性 (FS) 对其更广泛的使用至关重要.
了解结构修改是优化功能性质的关键.

研究的目的:

为了研究中性蛋白酶和阿拉伯糖 (GA) 对鱼类凝发泡特性的联合作用.
阐明负责改善发泡的结构变化.
探索这种修改在开发可持续发泡剂方面的潜力.

主要方法:

使用中性蛋白酶和阿拉伯糖 (GA) 修改鱼类凝.
评估发泡能力 (FA) 和发泡稳定性 (FS).
使用表面疏水性测量,粘度,界面蛋白质吸附和光谱技术 (胺基 I 和 II 波段) 分析结构变化.
使用扫描电子显微镜 (SEM) 进行微结构分析.

主要成果:

组合修改显著提高了FA (158%) 和FS (55%).
酶解增加了40%的表面疏水性,并改变了微观结构.
GA加强了键和静电力,增加了粘度和蛋白质吸附.
光谱数据表明,在组合修饰的等中,二次结构更稳定,SEM证实了更密集的泡结构.

结论:

中性蛋白酶和GA的组合有效地增强了鱼类凝的发泡特性.
该机制涉及蛋白酶的结构开放和通过与GA的非共价相互作用的稳定.
这种方法为从鱼类凝中开发可持续泡剂提供了一个有希望的策略.

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