卵白素与氨酸的共价相互作用提高了其热稳定性和抗氧化和乳化活性
Zenghong Xing1, Xiaoyun Fei1, Shuling Chen1
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.
Journal of the science of food and agriculture
|September 13, 2024
概括
益氨基胺 (PC) 与卵胺 (OVA) 结合,增强其乳化和抗氧化特性. 这种修改改进了OVA.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 材料科学 材料科学 材料科学
背景情况:
- 由于丰富的基基组,氨酸胺 (PC) 具有强大的抗氧化活性.
- 卵蛋白 (OVA) 是一种具有功能性质的蛋白质,可以通过相互作用来修改.
研究的目的:
- 为了研究卵白蛋白 (OVA) 的结构和功能变化,当它通过与益花素 (PC) 的相互作用而改变时.
- 评估PC-OVA结合对OVA乳化,抗氧化活性和热稳定性的影响.
主要方法:
- 在不同的度比率 (10:1到40:1) 中,PC与OVA的结合.
- 分析自由氨基和硫基组的含量.
- 循环二重化,光和UV-V光谱法用于评估结构变化.
- 测量表面的疏水性,乳化和抗氧化活性.
主要成果:
- 在PC和OVA之间形成的共价键 (C-N和C-S),增加结合物的PC含量.
- 自由氨基和总硫基群的显著减少,自由硫基含量增加.
- 二级结构的变化 (α螺旋和β转变减少,β片和随机线圈增加) 和三级结构的变化.
- 降低了表面疏水性,显著改善了OVA的乳化,抗氧化活性和变质温度.
结论:
- 结合卵胺与益西亚尼丁 (proanthocyanidins) 增强其功能性质.
- OVA-PC结合物表现出改善的乳化和抗氧化能力,使其成为食品工业应用的有希望的产品.
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