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。
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.
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.
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