【摘要】 以卵白蛋白为原料,通过不同时间的热处理制备自组装的蛋白纤维,并作为乳液稳定剂以探索蛋白纤维的应用价值。结果表明,加热12 h的蛋白具有最好的聚合性能。此外,从圆二色谱(CD)的结果来看,发现加热会导致卵白蛋白的二级结构发生改变。通过透射电镜(TEM)对纤维的生长进行动态观察,结果表明,纤维是由蛋白水解的小肽自组装所形成。同时,通过动态界面张力证明了蛋白纤维的乳化能力。另外,流变分析的结果表明,加热12 h的蛋白纤维表现出发挥凝胶状乳液作用的最佳潜力。这项工作为制备具有小粒径、高表面活性和乳化性能的可食用颗粒乳化剂提供了一种新型的材料,并且可以在新兴的乳液系统中找到应用。更多还原

【Abstract】 Ovalbumin is used as the raw material to prepare self-assembled protein fibers through heat treatment at different time, and used as an emulsion stabilizer, in order to explore the application value of protein fibrils. The results show that the protein heated for 12 hours possesses the best polymerization performance. Moreover, the results of circular dichroism(CD) spectroscopy show that the secondary structure of ovalbumin is changed by heating. The dynamic observation of fibers’ growth is performed by transmission electron microscope(TEM), the results show that the fibers are formed by the self-assembly of proteolytic small peptides. At the same time, the emulsifying ability of protein fibers is proved by dynamic interfacial tension. In addition, the rheological analysis results show that the protein fibers heated for 12 h show the best potential to play a role of gelatinous emulsion. This work has provided a novel material for the preparation of edible granule emulsifiers with small particle size, high surface activity and emulsifying properties, and can be applied in new emulsion systems.更多还原