The solubility of meat protein of croaker and jack mackerel was significantly affected by pH shifting. The protein yield of alkali-aided processing is higher than those of conventional and acid-aided processing. The a...The solubility of meat protein of croaker and jack mackerel was significantly affected by pH shifting. The protein yield of alkali-aided processing is higher than those of conventional and acid-aided processing. The addition of sarcoplasmic protein increases the breaking force and deformation value. The breaking force of recovered protein gel from alkali-aided processing is decreased by the addition of NaCI. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis （SDS-PAGE） revealed that fish protein of alkali is similar to that at pH7.0. Alkali-aided processing for recovering fish protein is a valuable method for increasing the utilization of frozen and pelagic fishes and for making kamaboko products.展开更多
Macroscopic productions of “non-locality” or “excess correlations” of dynamic changes within media between two spaces could be utilized as alternative communication systems. Previous experiments have shown that in...Macroscopic productions of “non-locality” or “excess correlations” of dynamic changes within media between two spaces could be utilized as alternative communication systems. Previous experiments have shown that injections of a weak acid within one of two volumes of spring water sharing the same patterned circular magnetic fields with changing angular accelerations separated by non-traditional (5 m) distances were associated with opposite (basic) shifts in pH within the non-injected, non-local volume. In the present experiments, employing a different technology, pairs of beakers separated by 1 m containing either 25 cc, 50 cc, or 100 cc of spring water were placed within toroids generating weak (30, 300 nT) changing acceleration magnetic fields with 1 ms, 2 ms, or 3 ms point durations or a field whose point durations changed. When a proton source (weak acid) was injected into one beaker (local) pH shifts in the other (non-local) beaker exhibit increased acidity for the 3 ms point duration but increased alkalinity for the 1 ms duration. Neither intermittent point durations nor variable point durations for the same volumes of water placed between the two magnetic field-coupled beakers exhibited significant changes from baseline. Contingent upon the point duration of the applied field, the pH shift was consistent with a fixed quantity of decreased free protons (increased pH) or increased protons (decreased pH) in the non-local beakers. The opposite directions of the pH shifts at 1 ms and 3 ms that correspond to quantitative cosmological solutions for electrons and protons suggest these results may reflect a fundamental physical process.展开更多
大豆分离蛋白(soybean protein isolate,SPI)是食品工业中一种重要的植物蛋白。然而,其致密的球形聚集结构导致分子柔韧性降低,严重影响了其功能特性。因此,本文采用脉冲电场(pulsed electric field,PEF)和pH偏移技术对SPI进行改性处理...大豆分离蛋白(soybean protein isolate,SPI)是食品工业中一种重要的植物蛋白。然而,其致密的球形聚集结构导致分子柔韧性降低,严重影响了其功能特性。因此,本文采用脉冲电场(pulsed electric field,PEF)和pH偏移技术对SPI进行改性处理,研究了脉冲电场和pH偏移的三种不同组合处理方式(先PEF后pH偏移、先pH偏移后PEF、PEF联合pH偏移)对SPI结构和功能特性的影响。结果表明:三种方法中,PEF联合pH偏移处理对SPI聚集结构的影响最为明显,处理后的SPI具有最高的溶解度(90.23%)、最小的浊度(0.074)、最大绝对ζ-电位值(44.4 mV)和最小的颗粒大小(63.5 nm)。PEF联合pH偏移处理能够诱导SPI二三级部分的解折叠,使得球状堆积态的SPI转换为“熔球态”,并具有更低含量的α-螺旋和β-折叠,以及更高含量的无规卷曲,蛋白结构整体呈现松散和无序状。经不同方法改性后的SPI均表现出更好的功能特性,对SPI功能特性的改善效果排序如下:PEF联合pH偏移>先pH偏移后PEF>先PEF后pH偏移。与未处理组相比,PEF联合pH偏移得到的SPI的乳化性(EAI)、乳化稳定性(ESI)、起泡活性(FA)和与叶黄素的结合常数分别提高了119.24%、39.33%、59.03%和245.81%。综上,采用脉冲电场和pH偏移的不同组合处理能够显著影响SPI的结构和功能特性,其中PEF联合pH偏移处理能诱导SPI高级结构的更大程度的展开,改善其功能特性。展开更多
豌豆分离蛋白(pea protein isolate,PPI)较差的凝胶性限制了其在食品中的应用。该文探究不同pH值(10、11、12)对转谷氨酰胺酶(transglutaminase,TG)诱导和葡萄糖酸-δ-内酯(glucono-δ-lactone,GDL)酸诱导豌豆分离蛋白凝胶(TG凝胶和GDL...豌豆分离蛋白(pea protein isolate,PPI)较差的凝胶性限制了其在食品中的应用。该文探究不同pH值(10、11、12)对转谷氨酰胺酶(transglutaminase,TG)诱导和葡萄糖酸-δ-内酯(glucono-δ-lactone,GDL)酸诱导豌豆分离蛋白凝胶(TG凝胶和GDL凝胶)特性和结构的影响。结果表明,pH值偏移可显著改善TG凝胶的性质,特别是pH12偏移改性后TG凝胶的持水性可达到最大值(92.13±2.40)%,硬度可达到最大值(413.82±4.90)g;游离巯基和非网络蛋白含量分别显著降低至(2.60±0.04)μmol/g和(6.00±0.40)%。TG添加量大于50 U/g时对凝胶的持水性和非网络蛋白含量没有显著影响。相反,pH值偏移对GDL凝胶的持水性和硬度无明显的改善作用。二级结构中α-螺旋和β-折叠含量的增加以及微观结构中孔径小、表面均匀致密的凝胶网络均表明pH值偏移可以显著改善TG凝胶的性质。展开更多
文摘The solubility of meat protein of croaker and jack mackerel was significantly affected by pH shifting. The protein yield of alkali-aided processing is higher than those of conventional and acid-aided processing. The addition of sarcoplasmic protein increases the breaking force and deformation value. The breaking force of recovered protein gel from alkali-aided processing is decreased by the addition of NaCI. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis （SDS-PAGE） revealed that fish protein of alkali is similar to that at pH7.0. Alkali-aided processing for recovering fish protein is a valuable method for increasing the utilization of frozen and pelagic fishes and for making kamaboko products.
文摘Macroscopic productions of “non-locality” or “excess correlations” of dynamic changes within media between two spaces could be utilized as alternative communication systems. Previous experiments have shown that injections of a weak acid within one of two volumes of spring water sharing the same patterned circular magnetic fields with changing angular accelerations separated by non-traditional (5 m) distances were associated with opposite (basic) shifts in pH within the non-injected, non-local volume. In the present experiments, employing a different technology, pairs of beakers separated by 1 m containing either 25 cc, 50 cc, or 100 cc of spring water were placed within toroids generating weak (30, 300 nT) changing acceleration magnetic fields with 1 ms, 2 ms, or 3 ms point durations or a field whose point durations changed. When a proton source (weak acid) was injected into one beaker (local) pH shifts in the other (non-local) beaker exhibit increased acidity for the 3 ms point duration but increased alkalinity for the 1 ms duration. Neither intermittent point durations nor variable point durations for the same volumes of water placed between the two magnetic field-coupled beakers exhibited significant changes from baseline. Contingent upon the point duration of the applied field, the pH shift was consistent with a fixed quantity of decreased free protons (increased pH) or increased protons (decreased pH) in the non-local beakers. The opposite directions of the pH shifts at 1 ms and 3 ms that correspond to quantitative cosmological solutions for electrons and protons suggest these results may reflect a fundamental physical process.
文摘大豆分离蛋白(soybean protein isolate,SPI)是食品工业中一种重要的植物蛋白。然而,其致密的球形聚集结构导致分子柔韧性降低,严重影响了其功能特性。因此,本文采用脉冲电场(pulsed electric field,PEF)和pH偏移技术对SPI进行改性处理,研究了脉冲电场和pH偏移的三种不同组合处理方式(先PEF后pH偏移、先pH偏移后PEF、PEF联合pH偏移)对SPI结构和功能特性的影响。结果表明:三种方法中,PEF联合pH偏移处理对SPI聚集结构的影响最为明显,处理后的SPI具有最高的溶解度(90.23%)、最小的浊度(0.074)、最大绝对ζ-电位值(44.4 mV)和最小的颗粒大小(63.5 nm)。PEF联合pH偏移处理能够诱导SPI二三级部分的解折叠,使得球状堆积态的SPI转换为“熔球态”,并具有更低含量的α-螺旋和β-折叠,以及更高含量的无规卷曲,蛋白结构整体呈现松散和无序状。经不同方法改性后的SPI均表现出更好的功能特性,对SPI功能特性的改善效果排序如下:PEF联合pH偏移>先pH偏移后PEF>先PEF后pH偏移。与未处理组相比,PEF联合pH偏移得到的SPI的乳化性(EAI)、乳化稳定性(ESI)、起泡活性(FA)和与叶黄素的结合常数分别提高了119.24%、39.33%、59.03%和245.81%。综上,采用脉冲电场和pH偏移的不同组合处理能够显著影响SPI的结构和功能特性,其中PEF联合pH偏移处理能诱导SPI高级结构的更大程度的展开,改善其功能特性。
文摘豌豆分离蛋白(pea protein isolate,PPI)较差的凝胶性限制了其在食品中的应用。该文探究不同pH值(10、11、12)对转谷氨酰胺酶(transglutaminase,TG)诱导和葡萄糖酸-δ-内酯(glucono-δ-lactone,GDL)酸诱导豌豆分离蛋白凝胶(TG凝胶和GDL凝胶)特性和结构的影响。结果表明,pH值偏移可显著改善TG凝胶的性质,特别是pH12偏移改性后TG凝胶的持水性可达到最大值(92.13±2.40)%,硬度可达到最大值(413.82±4.90)g;游离巯基和非网络蛋白含量分别显著降低至(2.60±0.04)μmol/g和(6.00±0.40)%。TG添加量大于50 U/g时对凝胶的持水性和非网络蛋白含量没有显著影响。相反,pH值偏移对GDL凝胶的持水性和硬度无明显的改善作用。二级结构中α-螺旋和β-折叠含量的增加以及微观结构中孔径小、表面均匀致密的凝胶网络均表明pH值偏移可以显著改善TG凝胶的性质。
