卵与聚乙烯和聚乙烯四甲酸盐微塑料的相互作用改变了其结构性质
Nikola Gligorijevic1, Tamara Lujic2, Tamara Mutic2
1Center of Excellence for Molecular Food Sciences, Department of Biochemistry, University of Belgrade - Faculty of Chemistry, Belgrade, Serbia; Department of Chemistry, University of Belgrade - Institute of Chemistry, Technology and Metallurgy, National Institute of Republic of Serbia, Belgrade, Serbia.
International journal of biological macromolecules
|April 13, 2024
概括
食品中的微塑料与卵蛋白结合,这是一种关键的蛋蛋白,改变了其结构和特性. 这种相互作用会影响蛋白质的稳定性和行为,对食品安全和消化有影响.
科学领域:
- 食品科学与技术 食品科学与技术
- 环境科学 环境科学
- 生物化学 生物化学
背景情况:
- 微塑料 (MP) 是新兴的食品污染物.
- 在消化过程中,MPs可以与食物矩阵和蛋白质相互作用.
- 卵蛋白是蛋白的主要蛋白质.
研究的目的:
- 为了研究卵胺在聚钢 (PS) 和聚乙烯四甲酸盐 (PET) 微塑料上的吸附.
- 为了确定微塑料的特性 (大小,类型) 和环境条件 (pH) 如何影响卵胺吸附.
- 分析卵胺在吸附微塑料时的结构和功能变化.
主要方法:
- 研究了对不同尺寸 (110-260微米) 的PS和PET微塑料的卵吸附.
- 在酸性 (pH 3) 和中性 (pH 7) 条件下研究吸附.
- 使用光谱方法分析了卵二级和三级结构的变化.
- 在微塑料周围形成的蛋白质冠状体 (软硬) 的特征.
主要成果:
- 小的MP,PS>PET和pH3>pH7时,卵胺吸附率较高.
- 微塑料诱导了卵白蛋白的三级结构的变化 (在pH 3下放松,在pH 7上收紧),但在散装溶液中的二级结构没有显著变化.
- 蛋白质冠状体由全长的卵白蛋白 (软冠状体) 和碎片 (硬冠状体) 组成.
- 在pH 7的软冠状卵泡蛋白显示保存了热稳定性和蛋白质溶解稳定性,但减少了纤维的形成.
- 软冠状卵泡蛋白中的结构变化模仿了热引起的变化 (80°C).
结论:
- 微塑料很容易与卵蛋白结合,形成一个蛋白质冠状.
- 吸附改变了卵蛋白的结构和功能性质,包括稳定性和聚合性行为.
- 这些发现凸显了食品中微塑料污染的潜在风险,影响了蛋白质完整性和安全性.
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