燕麦β-葡聚糖增强了肌纤维蛋白乳的稳定性和流变特性：对结构和界面相互作用的见解

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-16 DOI:10.1016/j.foodchem.2025.143426

Yanyan Wu , Yamei Wu , Yongqiang Zhao , Huan Xiang , Zhiming Hao , Qing Wang , Yueqi Wang

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引用次数: 0

摘要

研究了燕麦β-葡聚糖（OG）对海鲈肌纤维蛋白（MP）的结构、界面行为和乳液流变特性的影响。傅立叶变换红外光谱显示，加入 OG 后，MP 中的α-螺旋含量从 27% 降至 22%，而β-片状含量则有所增加，这表明 OG 有助于 MP 的展开。当 OG 含量为 1.2% 时，界面张力降低了约 20%，扩散速率增加了约 1.5 倍。这些变化增强了乳液的物理稳定性。流变分析表明，3% 的 OG 提高了乳液的储能模量（G'）。这些变化增强了 MP 在油水界面的吸附和重排，从而增强了界面薄膜的粘弹性，进一步提高了乳液的稳定性。这些发现加深了人们对蛋白质与多糖相互作用的理解，并为提高蛋白质乳液稳定性提供了指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Enhanced stability and rheological properties of myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions

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Enhanced stability and rheological properties of myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions

The effect of oat β-glucan (OG) on the structure, interfacial behavior and emulsion rheological properties of sea bass myofibrillar protein (MP) was investigated. Fourier transform infrared spectroscopy demonstrated that adding OG decreased the α-helix content in MP from 27% to 22% and increased the β-sheet content, suggesting that OG facilitated MP unfolding. When the OG content was 1.2%, the interfacial tension decreased by approximately 20%, and the diffusion rate increased by approximately 1.5-fold. These changes augmented the physical stability of emulsions. Rheological analysis showed that 3% OG promoted the energy storage modulus (G') of the emulsion. These changes enhanced MP adsorption and rearrangement at the oil-water interface, which enhanced viscoelasticity in the interfacial film and further increased the emulsion stability. These findings augment the understanding of protein-polysaccharide interactions and provide guidance for improving protein emulsion stability.

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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.