利用工业规模的微流控技术和 pH 循环提高大米蛋白质的可溶性：机理研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-15 DOI:10.1016/j.foodhyd.2024.110844

Zhaoying Li , Jun Chen , David Julian McClements , Yunfeng Lu , Aiping Fu , Qin Geng , Lizhen Deng , Ti Li , Chengmei Liu , Taotao Dai

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引用次数: 0

摘要

大米蛋白质作为食品和饮料中的一种功能性配料，因其含量高、成本低、低过敏性和良好的营养成分而备受关注，但由于其溶解性差，目前其大规模商业应用受到限制。在本研究中，研究人员结合工业规模的微流化系统和 pH 循环（ISMS-pH）来改善大米蛋白质的水分散性。研究发现，该工艺可将商用大米蛋白质成分的分散性从 1.4% 左右提高到 78.3%。形态学分析表明，微流化-碱处理降低了大米蛋白质聚集体的粒径。此外，处理后蛋白质的分子量和二硫键含量降低，而固有荧光强度和表面疏水性增加。二级结构分析表明，部分β-片状结构在加工过程中转化为α-螺旋结构。ISMS-pH 循环工艺还增强了大米蛋白质的功能属性，包括乳化和发泡特性。总之，我们已经证明可以在工业规模上生产出具有高水分散性的大米蛋白质成分，并对其功能改善的机制提供了有价值的见解。因此，这项研究可能会为食品和其他行业的商业应用开发出新的方法，创造出功能性大米蛋白质配料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Enhancement of the rice protein solubility using industry-scale microfluidization and pH cycling: A mechanistic study

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Enhancement of the rice protein solubility using industry-scale microfluidization and pH cycling: A mechanistic study

Rice protein has attracted attention as a functional ingredient in foods and beverages due to its high abundance, low cost, hypoallergenicity, and good nutritional profile, but its large-scale commercial application is currently limited due to its poor solubility. In this study, a combination of industry-scale microfluidizer system and pH (ISMS-pH) cycling to improve the water dispersibility of rice protein was investigated. This process was found to increase the dispersibility of a commercial rice protein ingredient from around 1.4 to 78.3%. Morphological analysis showed that the microfluidization-alkaline treatment reduced the particle size of the rice protein aggregates. In addition, the molecular weight and disulfide bond content of the proteins decreased after processing, while the intrinsic fluorescence intensity and surface hydrophobicity increased. Secondary structure analysis showed that some of the β-sheet structure was converted into α-helix structure by processing. The ISMS-pH cycling process also enhanced the functional attributes of the rice proteins, including their emulsification and foaming properties. In summary, we have shown that rice protein ingredients with high water dispersibility can be produced on an industrial scale and have provided valuable insights into the mechanisms underlying their improved functionality. This research may therefore lead to new approaches for creating functional rice protein ingredients for commercial applications in the food and other industries.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.