ph位移β-甘氨酸的构象状态对油水界面性质和乳化能力的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2020-11-01 DOI:10.1016/j.foodhyd.2020.105990

Yan Tian , Zhen Zhang , Peipei Zhang , Ahmed Taha , Hao Hu , Siyi Pan

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引用次数: 59

摘要

本研究考察了ph移位处理对β-甘氨酸(7S蛋白)构象状态、界面性质和乳化能力的影响。利用动态光散射、本征色氨酸荧光光谱和远紫外圆二色光谱对构象状态进行了评价。表征了油水界面的吸附动力学和膨胀粘弹性模量等界面性质。通过平均液滴大小、絮凝指数、吸附蛋白含量、界面蛋白浓度和Zeta电位值表征乳化能力和乳液对热处理(85°C, 15min)的稳定性。结果表明，ph位移处理改变了7S蛋白的构象状态和界面粘弹性。7S蛋白的构象变化显著影响了其在界面的吸附，提高了乳状液的热处理稳定性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities

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The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities

This study investigated the influence of pH-shift treatment on the conformational state, interfacial properties and emulsifying capacities of β-conglycinin (7S proteins). The conformational state was evaluated using dynamic light scattering, intrinsic tryptophan fluorescence spectroscopy, and far-UV circular dichroism spectroscopy. The interfacial properties, including adsorption kinetics and dilatational viscoelasticity modulus were characterized at the oil/water interface. Emulsifying capacities and emulsion stability against thermal treatment (85 °C, 15min) were characterized by mean droplet size, flocculation index, adsorbed protein content, interfacial protein concentration and Zeta potential values. The results indicated that pH-shift treatment changed the conformational state and interfacial viscoelasticity of 7S proteins. The conformational changes of 7S proteins significantly affected their adsorption at the interface, improving the emulsion stability against thermal treatment.

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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.