通过移ph处理改变蛋黄蛋白结构，实现界面重组；改善溶解度，增强油水界面吸附和乳化性能

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-16 DOI:10.1016/j.foodchem.2024.142516

Yaqin Yang , Haobo Jin , Bao Chen , Yuanyuan Zhang , Zhaoxia Cai , Long Sheng

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引用次数: 0

摘要

本研究探讨了不同碱度的pH值转换处理对蛋黄蛋白（EYP）乳化的影响，并研究了油水界面吸附的基本机制。pH值偏移处理的碱性增加会暴露蛋黄蛋白中更多的疏水基团，从而改变其三级结构。此外，pH 值偏移处理降低了溶液粒度（P < 0.05），这可能是通过将不溶性蛋黄颗粒（EYG）分解成更小的亚单位。在 pH 值为 12.0 的条件下，蛋黄（EY）溶液的浑浊度最小，溶解度最大（81.62%）。在初始吸附过程中，pH 值为 9.0 的移位溶液表现出最大扩散率（0.049 mN/m/s），与最小溶液粒度（88.36 nm）相关。随后，碱性 pH 值偏移诱导蛋白质在油水界面重新排列，导致在 pH 值为 12.0 的偏移条件下产生最大界面压力（21.01 mN/m）和粘弹性模量（44.55 mN/m）。这使乳液稳定性提高了 23.82%，起泡指数最低（21.82%）。这些发现对于提高 EYP 的利用率和推广 EY 作为食品乳化剂至关重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties

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Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties

This study explored the impact of varying alkalinity levels in pH-shifting treatments on egg yolk protein (EYP) emulsification and investigated the underlying oil-water interface adsorption mechanism. Increasing alkaline pH-shifting treatment exposed more hydrophobic groups within EYP, altering its tertiary structure. Moreover, pH-shifting treatment reduced solution particle size (P < 0.05), possibly by disintegrating insoluble egg yolk granules (EYG) into smaller subunits. Under pH 12.0-shifting conditions, egg yolk (EY) solution reached minimum turbidity and maximum solubility (81.62 %). During initial adsorption, pH 9.0-shifting solution exhibited maximum diffusion rate (0.049 mN/m/s), correlated with minimum solution particle size (88.36 nm). Subsequently, alkaline pH-shifting induced protein rearrangement at the oil-water interface, leading to maximum interfacial pressure (21.01 mN/m) and viscoelastic modulus (44.55 mN/m) under pH 12.0-shifting conditions. This increased emulsion stability by 23.82 % with the lowest creaming index (21.82 %). These findings were crucial for enhancing EYP utilization and promoting EY as a food emulsifier.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.