辉光放电等离子体处理乳清蛋白的水化效果

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yue Tong , Yonggang Yue , Mengxing Hou , Tiantian Zhang , Zhijian Lu , Lanjun Yang , Peiling Liu
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引用次数: 0

摘要

采用辉光放电等离子体(GP)研究了不同含水量(10%、20%、30%)乳清蛋白的水化机理。当含水率为20%时,效果最为明显。傅里叶红外光谱(FTIR)结果证实了较强的水化作用,在3283.49 cm−1到3286.26 cm−1之间出现了更清晰、更窄的蓝移,表明氢键增强。α-螺旋含量(从18.50%下降到14.62%)、β-片含量(从29.67%下降到19.38%)和结晶度(从6.18%下降到0.81%)均显著降低。乳清蛋白经过CC氧化成C-O-C (H),再氧化成COOH, C-OH氧化成C-O-C,巯基氧化成二硫键。扫描电镜(SEM)结果表明,处理后的乳清蛋白在55.40 μm ~ 226.87 μm范围内高度聚集,形成多孔、粗糙的聚合物;处理后的乳清蛋白抗氧化活性显著提高,DPPH、ABTS和OH自由基含量分别提高了14.55%、11.08%和15.56%。乳清蛋白的水/油容量和透光率分别提高了18.18%、22.05%和35.69%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Hydration effect of whey protein treated by glow discharge plasma

Hydration effect of whey protein treated by glow discharge plasma

Glow discharge plasma (GP) was used to study the hydration mechanism of whey protein with different moisture content (10%, 20%, 30%). When the moisture content was 20%, the effect was most obvious. Strong hydration effect was confirmed by Fourier transform infrared spectroscopy (FTIR) results with sharper, narrower and blue-shifted from 3283.49 cm−1 to 3286.26 cm−1, indicating the enhanced hydrogen bond. More flexible protein structure with a significant decrease in α-helix content (from 18.50% to 14.62%), β-sheet content (from 29.67% to 19.38%) and crystallinity degree (from 6.18% to 0.81%) was introduced. Whey protein underwent oxidation reactions of CC to C–O–C(H) and further to COOH, C–OH to C–O–C and sulfhydryl to disulfide bonds. The scanning electron microscopy (SEM) results showed that the treated whey protein was highly aggregated (from 55.40 μm to 226.87 μm) and formed porous and rough polymers. Additionally, the treated whey protein exhibited higher anti-oxidation activity, with DPPH, ABTS and OH free radicals increased by 14.55%, 11.08% and 15.56%. The water/oil holding capacity and light transmittance of whey protein was improved by 18.18%, 22.05% and 35.69%, respectively.

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来源期刊
CiteScore
12.00
自引率
6.10%
发文量
259
审稿时长
25 days
期刊介绍: Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
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