脂质调控蛋黄蛋白在水-大豆油界面的非单调组装与流变学特性
Lipid Controlled Non-Monotonic Assembly and Rheology of an Egg Yolk Protein at Water-Soybean Oil Interface
AI总结：
该研究探究了卵黄高磷蛋白在水-大豆油界面的吸附与流变特性，发现脂质对其组装存在非单调调控作用，为优化食品产品组成提供了依据。
AI中文摘要：
蛋黄是蛋黄酱、沙拉酱等食品的关键成分，卵黄高磷蛋白（PVT）是存在于蛋黄颗粒中的磷蛋白，可通过防止相分离稳定食品乳液。明确有无脂质存在时该蛋白在水与食用油界面的吸附机制，对优化食品生产控制至关重要。本研究通过测定动态界面张力监测吸附动力学：界面张力随时间下降表明蛋白在界面吸附，水相中蛋白浓度升高会增强该吸附过程；但高浓度时，正活化能会阻碍吸附，导致界面张力达到饱和。该油-水界面大分子膜的扩张流变学特性显示，膜的弹性质强于黏性性质，表明形成了软凝胶膜。低浓度时，两性离子脂质1-棕榈酰-2-油酰-sn-甘油-3-磷酸胆碱（POPC）会促进该蛋白在界面的吸附；而高浓度时，脂质会占据界面，将蛋白从界面移除。脂质-蛋白复合膜同样表现出软凝胶性质。脂质对水-食用油界面蛋白组装的非单调效应，是优化相关食品产品组成的重要依据。
英文摘要：
An essential component of food items like mayonnaise and salad dressing is hen egg yolk. Phosvitin (PVT) is a phosphoprotein, which exists in the granules of this hen egg yolk which stabilizes the food emulsion by preventing phase separation. To understand, how this protein is adsorbed at the interface of water and edible oil in the presence and absence of lipids is essential for improved control in food production. To monitor the kinetics of this adsorption, the dynamic interfacial tension has been determined in the current investigation. The drop in interfacial tension over time indicates the adsorption of protein at interface which is enhanced on increasing the concentration of protein in water phase. However, at higher concentration, the positive activation energy hinders the adsorption process resulting a saturated interfacial tension. The dilation rheology of the macromolecular film at this oil-water interface shows the elastic nature of the film to be greater than the viscous nature, indicating the formation of a soft gel film. At low concentration, the zwitterionic lipid, 1-palmitoyl-2-oleoyl-sn-glycero 3-phosphocholine (POPC), promotes this protein adsorption at the interface. Interestingly, at high concentration, the lipid overtakes the interface removing the protein from there. The lipid-protein composite film again shows the nature of a soft gel. The non-monotonic effects of lipids on assembly of protein at the water-edible oil interface is an important observation to optimize the composition of relevant food products.
