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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Characterization of Heat-Set Gels from RuBisCO in Comparison to Those from Other Proteins
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Characterization of Heat-Set Gels from RuBisCO in Comparison to Those from Other Proteins

机译：与其他蛋白质相比，RuBisCO热固性凝胶的表征

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To anticipate a future shortage in functional proteins, it is important to study the functionality of new alternative protein sources. Native RuBisCO was extracted from spinach, and its gelation behavior was compared to other native proteins from animal and plant origins. Protein gels were analyzed for their mechanical gel properties during small and large deformation and for their microstructure. Heat-induced aggregation and network formation of RuBisCO resulted in gels with unique characteristics compared to, for example, whey protein and egg white protein. Having a very low critical gelling concentration and low denaturation temperature, RuBisCO readily forms a network with a very high gel strength (G', fracture stress), but upon deformation it has a brittle character (low critical strain, low fracture strain). This breakdown behavior can be explained by the dominant role of hydrophobic and hydrogen bonds between RuBisCO molecules during network formation and by the coarse microstructure. RuBisCO was shown to exhibit high potential as a functional ingredient giving opportunities for the design of new textures at low protein concentration.
机译：为了预见功能蛋白的未来短缺，研究新的替代蛋白来源的功能非常重要。从菠菜中提取天然RuBisCO，并将其凝胶化行为与动植物来源的其他天然蛋白进行比较。分析蛋白质凝胶在小变形和大变形期间的机械凝胶特性以及其微观结构。与例如乳清蛋白和蛋清蛋白相比，RuBisCO的热诱导聚集和网络形成导致凝胶具有独特的特性。 RuBisCO具有非常低的临界胶凝浓度和较低的变性温度，很容易形成具有非常高的凝胶强度（G'，断裂应力）的网络，但在变形时具有脆性（低临界应变，低断裂应变）。这种分解行为可以通过网络形成过程中RuBisCO分子之间的疏水键和氢键的主要作用以及粗糙的微观结构来解释。已证明RuBisCO具有作为功能成分的高潜力，从而为低蛋白浓度的新质地设计提供了机会。

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