【摘要】 乳清浓缩蛋白纳米纤维是在特定条件下蛋白质自组装形成的一种独特的聚合结构,探讨纳米纤维对乳清浓缩蛋白胶凝性的诱导作用,将常规乳清浓缩蛋白(p H 6.5和p H 2.0)和乳清浓缩蛋白纤维聚合物分别以相同比例混入乳清浓缩蛋白形成凝胶,比较质构特性、微观结构以及作用力的差异。结果表明,在乳清浓缩蛋白中混入该蛋白纳米纤维聚合物可大大缩短凝胶时间,使凝胶时间从10 h(混入常规乳清浓缩蛋白)降至3 h,凝胶硬度与常规乳清浓缩蛋白相比下降31.16%(p H 2.0)和17.05%(p H 6.5),黏度分别升高0.8倍(p H 2.0)和1.5倍(p H 6.5)。纤维聚合物加速乳清浓缩蛋白在纤维表面的聚集,促进β-折叠结构的增加,这种聚集的驱动力主要依赖于疏水相互作用的非共价键,而共价键的作用非常微弱。更多还原

【Abstract】 The nano-fibril of whey protein concentration(WPC) was a unique protein aggregation structure with self-assembly at specified conditions. The nanofibrils induced gels of WPC were investigated. The textural properties, microstructures and the main forces of WPC gels with mixing nanofibrils or nature WPC were different at p H 2.0 and p H6.5. The results showed that compared to the control samples, the gel time was shorter from 10 h to 3 h when WPC mixed nano-fibril aggregates, the gel hardness decreased 31.16%(p H 2.0) and 17.05%(p H 6.5) and the viscosity increased 0.8(p H 2.0) and 1.5(p H 6.5) times, respectively. The WPC was accelerated aggregation on the nano-fibril surface and increasing the β-sheet structure level. The driving force of nanofibril-induced gels of WPC was mainly from non-covalent bond such as the hydrophobic interactions and the covalent bond was very weak.更多还原