School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China; State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China; State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2024 Dec 1;460(Pt 3):140818. doi: 10.1016/j.foodchem.2024.140818. Epub 2024 Aug 10.
The effects of adsorption behavior and assembly mechanism of proteins and lipids at the interface on the formation of yuba films were investigated. The thickness of yuba films increased rapidly from nano to micro scale within minutes according to the scanning electron microscopy (SEM) images. The confocal laser scanning microscope (CLSM), SEM images, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed that the formation of protein aggregates (40-100 nm) was an essential requirement for the development of yuba. Meanwhile, a relatively loose spatial structure was formed by protein aggregates under the influence of water vapor. This structure served as the foundation for incorporating lipids. Interfacial adsorption kinetics indicated that increasing the concentration (from 3 to 9 mg/mL) of protein aggregates enhanced the rearrangement rate. This finding demonstrated that the variations of interfacial protein aggregate concentration were a crucial factor leading to the non-linear growth of film thickness.
研究了蛋白质和脂质在界面上的吸附行为和组装机制对油皮膜形成的影响。根据扫描电子显微镜（SEM）图像，油皮膜的厚度在数分钟内迅速从纳米级增加到微米级。共聚焦激光扫描显微镜（CLSM）、SEM 图像和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳显示，蛋白质聚集体（40-100nm）的形成是油皮形成的必要条件。同时，在水蒸气的影响下，蛋白质聚集体形成了相对松散的空间结构。这个结构为脂质的掺入提供了基础。界面吸附动力学表明，增加蛋白质聚集体的浓度（从 3 毫克/毫升增加到 9 毫克/毫升）会提高重排速率。这一发现表明，界面蛋白质聚集体浓度的变化是导致膜厚度非线性增长的关键因素。
