美拉德反应
化学
共价键
热稳定性
豌豆蛋白
分离乳清蛋白粉
聚合物
傅里叶变换红外光谱
褐变
结合
组织谷氨酰胺转胺酶
化学工程
核化学
色谱法
乳清蛋白
有机化学
生物化学
酶
工程类
数学分析
数学
作者
Xiaojia Yan,Xiangqi Bai,Xuebo Liu,Fuguo Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-01-05
卷期号:441: 138358-138358
被引量:8
标识
DOI:10.1016/j.foodchem.2024.138358
摘要
Protein microgels are emerging as versatile soft particles due to their desirable interfacial activities and functional properties. In this study, pea protein isolate microgel particles (PPIMP) were prepared by heat treatment and transglutaminase crosslinking, and PPIMP were non-covalently and covalently modified with sodium alginate (SA). The effect of polymer ratio and pH on the formation of PPIMP-SA mixtures and conjugates were investigated. The optimization polymer ratio was found to be 20:1, with the optimization pH being 7 and 10, respectively. PPIMP-SA conjugates were prepared by Maillard reaction. It was found that ultrasonic (195 W, 40 min) enhanced the degree of glycation of PPIMP, with a highest value of 37.21 ± 0.71 %. SDS-PAGE, browning intensity and FTIR data also confirmed the formation of PPIMP-SA conjugates. Compared with PPIMP and PPIMP-SA mixtures, PPIMP-SA conjugates exhibited better thermal stability, antioxidant, emulsifying and foaming properties, which opens up opportunities for protein microgel in various food applications.
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