不同聚醇与酸溶性原蛋白的共价或非共价结合对蛋白质结构,功能和消化能力的影响
Yang Wang1, Jiaping Zhou2, Xiaojing Tian1
1Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Journal of agricultural and food chemistry
|November 22, 2023
概括
这项研究探讨了原蛋白-多醇相互作用,发现共价结合增强了原蛋白.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 原蛋白是食品工业中的一个关键蛋白质.
- 多因其抗氧化特性而闻名.
- 了解原蛋白-多烯相互作用可以导致改善功能性食品成分.
研究的目的:
- 为了研究原-多复合物和合物的结构,功能和消化性.
- 为了比较原和各种多之间的非共价和共价结合.
- 评估这些修改对原蛋白特性的影响.
主要方法:
- 二甲基硫酸盐-多烯胺凝电泳 (SDS-PAGE) 用于共价结合分析.
- 生物层干涉测量以确定非共价结合强度.
- 对乳化,抗氧化,热稳定性和抗消化性质的评估.
主要成果:
- 乳糖酶氧化促进了共价聚-原结合.
- 聚结合强度 (非共价和共价) 遵循了类似的趋势:酸 > 酸 > 酸 > 甲.
- 普罗西亚尼丁和酸表现出强烈的非共价结合,但弱的共价结合.
- 修改后的原体在乳化和抗氧化性质方面表现出超过2.5倍的改善.
- 原结合物显示出增强的热稳定性 (99.4-106.8°C) 和降低的消化能力 (>37%).
结论:
- 与聚醇的共价和非共价修改显著提高了原蛋白的功能性质.
- 这些发现支持在食品工业中使用改性原蛋白作为功能成分.
- 该研究提供了针对特定应用量身定制原-多相互作用的见解.
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