【《乳清蛋白纤维核研究的文献综述》2400字】

乳清蛋白纤维核研究的文献综述1.1乳清蛋白乳清蛋白(Lactalbumin)是乳产品中提取的一种特殊蛋白，约占牛奶总蛋白的20%。牛奶中的乳清通常是在干酪生产过程中通过酪蛋白的酸沉淀得到的。乳清中含有100多种蛋白。在人乳中，α-乳白蛋白是乳清中的主要蛋白，其次是乳铁蛋白和免疫球蛋白。而在牛乳中，β-乳球蛋白是乳清中的主要蛋白，其次是α-乳白蛋白和免疫球蛋白。人奶中不含β-乳球蛋白ADDINEN.CITE<EndNote><Cite><Author>Heine</Author><Year>1991</Year><RecNum>87</RecNum><DisplayText><styleface="superscript">[32]</style></DisplayText><record><rec-number>87</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">87</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Heine,W.E.</author><author>Klein,P.D.</author><author>Reeds,P.J.</author></authors></contributors><titles><title>TheImportanceofα-LactalbumininInfantNutrition</title><secondary-title>JournalofNutrition</secondary-title></titles><pages>277-283</pages><volume>121</volume><number>3</number><dates><year>1991</year></dates><urls></urls></record></Cite></EndNote>[32]。乳清蛋白具有搅打起泡性、乳化性、成胶性、成膜性等功能特性。随着研究的不断深入，乳清蛋白因其功能众多已成为功能性食品配料的优质选择。牛乳清蛋白中，β-乳球蛋白约占总蛋白的50%，分子质量约为18.3kD，pI=5.1，可在较低pH下保持稳定，且能与多种配体结合，如磷脂、脂肪酸、甘油三酯，致癌性碳氢化合物、芳香族碳氢化合物ADDINEN.CITE<EndNote><Cite><Year>2009</Year><RecNum>85</RecNum><DisplayText><styleface="superscript">[33]</style></DisplayText><record><rec-number>85</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">85</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors></contributors><titles><title>Dielectricpropertiesofβ-lactoglobulinasinfluencedbypH,concentrationandtemperature</title><secondary-title>JournalofFoodEngineering</secondary-title></titles><pages>30-35</pages><volume>95</volume><number>1</number><dates><year>2009</year></dates><urls></urls></record></Cite></EndNote>[33]。晶体学研究表明，β-乳球蛋白由9条反平行β-折叠组成，它们形成球状的蛋白质ADDINEN.CITE<EndNote><Cite><Author>Euston</Author><Year>2013</Year><RecNum>84</RecNum><DisplayText><styleface="superscript">[34]</style></DisplayText><record><rec-number>84</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">84</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Euston,S.R.</author></authors></contributors><titles><title>Moleculardynamicssimulationoftheeffectofheatontheconformationofbovineβ-lactoglobulinA:Acomparisonofconventionalandacceleratedmethods</title><secondary-title>FoodHydrocolloids</secondary-title></titles><pages>519-530</pages><volume>30</volume><number>2</number><dates><year>2013</year></dates><urls></urls></record></Cite></EndNote>[34]。α-乳白蛋白约占总蛋白的25%，是一种在乳清中发现的小型(14.2KD)、酸性(pI4～5)球状蛋白。它的氨基酸组成中，色氨酸、赖氨酸、半胱氨酸和支链氨基酸(BCAAs)、亮氨酸、异亮氨酸和缬氨酸含量较高。由于其独特的氨基酸结构，它可作为婴儿配方奶粉成分，可作为补充来促进肠胃健康或调节神经功能，也可作为一种治疗药物，应用于情绪障碍、癫痫和癌症等疾病ADDINEN.CITE<EndNote><Cite><Author>Layman</Author><Year>2018</Year><RecNum>421</RecNum><DisplayText><styleface="superscript">[35]</style></DisplayText><record><rec-number>421</rec-number><foreign-keys><keyapp="EN"db-id="5rdt002pa52e9vedtx1vappgrxat5tr9wx5z"timestamp="1617360745">421</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Layman,D.K.</author><author>Bo,Lnnerdal</author><author>Fernstrom,J.D.</author></authors></contributors><titles><title>Applicationsforα-lactalbumininhumannutrition</title><secondary-title>NutritionReviews</secondary-title></titles><periodical><full-title>NutritionReviews</full-title></periodical><pages>444-460</pages><number>6</number><dates><year>2018</year></dates><urls></urls></record></Cite></EndNote>[35]。免疫球蛋白约占总蛋白的10%～25%，也称为抗体。它是由四个亚基多肽组成的Y型分子。牛乳清蛋白中含有五种不同的免疫球蛋白：IgG1、IgG2、IgGTotal、SIgA、IgM。其主要功能是与抗原结合，将体内产生的有毒物质排除，并杀死有害病毒、细菌等，使机体能够抵抗外界伤害。同时，在生物体代谢和调节方面也能起到一定的作用ADDINEN.CITE<EndNote><Cite><Author>Ozer</Author><Year>1982</Year><RecNum>422</RecNum><DisplayText><styleface="superscript">[36]</style></DisplayText><record><rec-number>422</rec-number><foreign-keys><keyapp="EN"db-id="5rdt002pa52e9vedtx1vappgrxat5tr9wx5z"timestamp="1617360866">422</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Ozer,Rbh</author></authors></contributors><titles><title>Immunology:Thescienceofself-nonselfdiscrimination</title><secondary-title>Americanentist</secondary-title></titles><periodical><full-title>Americanentist</full-title></periodical><pages>318-319</pages><volume>71</volume><number>3</number><dates><year>1982</year></dates><urls></urls></record></Cite></EndNote>[36]。目前，乳清蛋白因其生物活性及可用于不同功能成分传递系统的载体而逐渐被关注。Wang等ADDINEN.CITE<EndNote><Cite><Author>Wang</Author><Year>2018</Year><RecNum>81</RecNum><DisplayText><styleface="superscript">[37]</style></DisplayText><record><rec-number>81</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">81</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Wang,T.</author><author>Yue,M.</author><author>Xu,P.</author><author>Wang,R.</author><author>Chen,Z.</author></authors></contributors><titles><title>Towardwater-solvationofriceproteinsviabackbonehybridizationbycasein</title><secondary-title>FoodChemistry</secondary-title></titles><pages>278-283</pages><volume>258</volume><number>AUG.30</number><dates><year>2018</year></dates><urls></urls></record></Cite></EndNote>[37]发现乳清分离蛋白的高水溶性和亲水性使其在发生结构络合时成为疏水性蛋白质共溶剂化的理想选择。Zhan等ADDINEN.CITE<EndNote><Cite><Author>Zhan</Author><RecNum>80</RecNum><DisplayText><styleface="superscript">[38]</style></DisplayText><record><rec-number>80</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">80</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Zhan,X.</author><author>Dai,L.</author><author>Zhang,L.</author><author>Gao,Y.</author></authors></contributors><titles><title>EntrapmentofcurcumininwheyproteinisolateandzeincompositenanoparticlesusingpH-drivenmethod</title><secondary-title>FoodHydrocolloids</secondary-title></titles><volume>106</volume><dates></dates><urls></urls></record></Cite></EndNote>[38]利用亲水性乳清分离蛋白和玉米醇溶蛋白制备了负载姜黄素的复合纳米粒，该复合纳米粒能显著提高姜黄素的溶解度，并表现出良好的存储稳定性、物理稳定性和再分散性。1.2纤维和纤维核蛋白质的稳定性主要取决于分子内或分子间的氢键、疏水相互作用、范德华力及肽链内的二硫键等，蛋白的结构和生物活性等在加热温度高于其的耐受温度时会发生改变，我们称这种改变为热变性ADDINEN.CITE<EndNote><Cite><Author>Zhan</Author><RecNum>80</RecNum><DisplayText><styleface="superscript">[38]</style></DisplayText><record><rec-number>80</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">80</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Zhan,X.</author><author>Dai,L.</author><author>Zhang,L.</author><author>Gao,Y.</author></authors></contributors><titles><title>EntrapmentofcurcumininwheyproteinisolateandzeincompositenanoparticlesusingpH-drivenmethod</title><secondary-title>FoodHydrocolloids</secondary-title></titles><volume>106</volume><dates></dates><urls></urls></record></Cite></EndNote>[38]。在不同的pH下，蛋白热变性形成的聚集体具有不同的形貌。如图1.5所示。图1.5不同pH下形成的蛋白质聚集体的微观结构ADDINEN.CITE<EndNote><Cite><Author>Zhong</Author><Year>2009</Year><RecNum>96</RecNum><DisplayText><styleface="superscript">[25]</style></DisplayText><record><rec-number>96</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">96</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Zhong,Q.</author><author>Jin,M.</author></authors></contributors><titles><title>Zeinnanoparticlesproducedbyliquid–liquiddispersion</title><secondary-title>FoodHydrocolloids</secondary-title></titles><pages>2380-2387</pages><volume>23</volume><number>8</number><dates><year>2009</year></dates><urls></urls></record></Cite></EndNote>[25]Fig.1.5ThemicrostructureofproteinaggregatesformedatdifferentpHADDINEN.CITE<EndNote><Cite><Author>Zhong</Author><Year>2009</Year><RecNum>96</RecNum><DisplayText><styleface="superscript">[25]</style></DisplayText><record><rec-number>96</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">96</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Zhong,Q.</author><author>Jin,M.</author></authors></contributors><titles><title>Zeinnanoparticlesproducedbyliquid–liquiddispersion</title><secondary-title>FoodHydrocolloids</secondary-title></titles><pages>2380-2387</pages><volume>23</volume><number>8</number><dates><year>2009</year></dates><urls></urls></record></Cite></EndNote>[25]研究表明，当温度大于60℃时，乳清蛋白会发生热变性。其球状结构随着加热时间的延长逐渐展开ADDINEN.CITE<EndNote><Cite><Author>Bylund</Author><Year>1995</Year><RecNum>79</RecNum><DisplayText><styleface="superscript">[39]</style></DisplayText><record><rec-number>79</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">79</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Bylund,G.</author></authors></contributors><titles><title>Dairyprocessinghandbook</title></titles><dates><year>1995</year></dates><urls></urls></record></Cite></EndNote>[39]。而在长时间高温强酸性的条件下，乳清蛋白会形成纳米纤维状聚集体ADDINEN.CITE<EndNote><Cite><Author>Arnaudov</Author><Year>2003</Year><RecNum>78</RecNum><DisplayText><styleface="superscript">[40]</style></DisplayText><record><rec-number>78</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">78</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Arnaudov,L.N.</author><author>Vries,RDe</author><author>Ippel,H.</author><author>Mierlo,CpmVan</author></authors></contributors><titles><title>MultipleStepsduringtheFormationofβ-LactoglobulinFibrils</title><secondary-title>Biomacromolecules</secondary-title></titles><pages>1614-1622</pages><volume>4</volume><number>6</number><dates><year>2003</year></dates><urls></urls></record></Cite></EndNote>[40]。在医学上，这种纤维状聚集体称为淀粉样纤维。淀粉样纤维在原子长度尺度上具有显著的相似性，即交叉β结构，其中β-sheets（β-sheets是由平行或反平行的β-strands组成的，含2条或更多β-strands）平行于纤维轴，而单个片内的β-strands垂直于主纤维轴排列。链间距约为4.8Å，由两个连续肽主链之间的N–H··O=C氢键产生，而片间距离从6到12Å不等，取决于交叉β结构内侧基团的大小及其堆积排列ADDINEN.CITE<EndNote><Cite><Author>Yiping</Author><Year>2019</Year><RecNum>77</RecNum><DisplayText><styleface="superscript">[41]</style></DisplayText><record><rec-number>77</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">77</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Yiping</author><author>Cao</author><author>Raffaele</author><author>Mezzenga</author></authors></contributors><titles><title>Foodproteinamyloidfibrils:Origin,structure,formation,characterization,applicationsandhealthimplications-ScienceDirect</title><secondary-title>Advancesincolloidandinterfacescience</secondary-title></titles><pages>334-356</pages><volume>269</volume><dates><year>2019</year></dates><urls></urls></record></Cite></EndNote>[41]。淀粉样纤维最初与人类的疾病有关，但自然界中广泛存在的功能性淀粉样物质及其特殊的生物物理性质激发了人们对其在各种领域中应用的探索，目前许多应用已经得到验证ADDINEN.CITEADDINEN.CITE.DATA[42-44]。这种聚集体具有高长径比，高弹性，对酸、热、某些化学物质等有很强的抵抗力，形成的界面层非常稳定，可作为生物医学、组织工程、环境科学、纳米技术、材料科学以及食品科学等领域的先进材料ADDINEN.CITE<EndNote><Cite><Year>2019</Year><RecNum>73</RecNum><DisplayText><styleface="superscript">[45]</style></DisplayText><record><rec-number>73</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">73</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors></contributors><titles><title>Amyloidfibril-directedsynthesisofsilicacore-shellnanofilaments,gels,andaerogels</title><secondary-title>ProceedingsoftheNationalAcademyofSciencesoftheUnitedStatesofAmerica</secondary-title></titles><dates><year>2019</year></dates><urls></urls></record></Cite></EndNote>[45]。例如，利用乳清纤维作为乳化剂，可以提高生物活性鱼油的稳定性ADDINEN.CITE<EndNote><Cite><Author>Serfert</Author><Year>2014</Year><RecNum>72</RecNum><DisplayText><styleface="superscript">[46]</style></DisplayText><record><rec-number>72</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">72</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Serfert,Y.</author><author>Lamprecht,C.</author><author>Tan,C.P</author><author>Keppler,J.K</author><author>Appel,E.</author><author>Rossier-Miranda,F.J</author><author>Schroen,K.</author><author>Boom,R.M.</author><author>Gorb,S.</author><author>Selhuber-Unkel,C</author></authors></contributors><titles><title>Characterisationanduseofβ-lactoglobulinfibrilsformicroencapsulationoflipophilicingredientsandoxidativestabilitythereof</title><secondary-title>JournalofFoodEngineering</secondary-title></titles><pages>53-61</pages><volume>143</volume><dates><year>2014</year></dates><urls></urls></record></Cite></EndNote>[46]。此外，通过对带正电荷的原纤维和带负电荷的高甲氧基果胶的层层吸收，可以构建多层微胶囊，通过改变层数来控制风味成分柠檬烯的释放ADDINEN.CITE<EndNote><Cite><Author>Ansarifar</Author><Year>2017</Year><RecNum>71</RecNum><DisplayText><styleface="superscript">[47]</style></DisplayText><record><rec-number>71</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">71</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Ansarifar,E.</author><author>Mohebbi,M.</author><author>FShahidi</author><author>Koocheki,A.</author><author>Ramezanian,N.</author></authors></contributors><titles><title>Novelmultilayermicrocapsulesbasedonsoyproteinisolatefibrilsandhighmethoxylpectin:Production,characterizationandreleasemodeling</title><secondary-title>InternationalJournalofBiologicalMacromolecules</secondary-title></titles><pages>761-769</pages><volume>97</volume><dates><year>2017</year></dates><urls></urls></record></Cite></EndNote>[47]。通常，我们将纤维的形成分为三个时期：成核期、增长期和稳定期ADDINEN.CITE<EndNote><Cite><Author>Kumar</Author><Year>2016</Year><RecNum>69</RecNum><DisplayText><styleface="superscript">[48]</style></DisplayText><record><rec-number>69</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1617353425">69</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>Kumar,E.K.</author><author>Haque,N.</author><author>Prabhu,N.P.</author></authors></contributors><titles><title>KineticsofProteinFibrilFormation:MethodsandMechanisms</title><secondary-title>Internationaljournalofbiologicalmacromolecules</secondary-title></titles><volume>100</volume><dates><year>2016</year></dates><urls></urls></record></Cite></EndNote>[48]。纤维核是蛋白质形成纤维过程中的一种稳定的中间产物，是蛋白质各单体末端链接形成的核，可激发纤维的形成。它具有高活化能，而且比单体更稳定。Dong等ADDINEN.CITE<EndNote><Cite><Author>董世荣</Author><Year>2017</Year><RecNum>2</RecNum><DisplayText><styleface="superscript">[49]</style></DisplayText><record><rec-number>2</rec-number><foreign-keys><keyapp="EN"db-id="sw90ss2sb0edabee2e8p9swhvwr9rd9app5z"timestamp="1611200194">2</key><keyapp="ENWeb"db-id="">0</key></foreign-keys><ref-typename="Thesis">32</ref-type><contributors><authors><author>董世荣</author></authors></contributors><titles><title>改性玉米醇溶蛋白结构形态与功能关系的研究</title></titles><dates><year>2017</year></dates><urls></urls></record></Cite></EndNote>[49]利用乳清蛋白纤维核（Lactalbuminfibernuclei，后文记作LFN）改性Zein，获得的纳米粒表现出较高的表观粘度、黏性模量和弹性模量，且持水性、泡沫稳定性和乳化稳定性都有较大的提升。参考文献

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