研究大气冷等离子体介导的子球蛋白和酸之间的结合机制:蛋白质结构和稳定性
Yang Chen1, Yile Chen1, Lianzhou Jiang2
1Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Food chemistry
|October 21, 2024
概括
大气冷等离子体 (ACP) 处理对子球蛋白 (CG) 与酸 (TA) 进行共价交叉链接,改善蛋白质的特性. 这种物理方法增强了溶解性,稳定性和结构,为植物蛋白质修饰提供了可持续的替代方案.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 血技术是一项技术.
背景情况:
- 修改植物蛋白质的传统方法面临安全和可持续性挑战.
- 多提供了蛋白质修饰的潜力,但共价连接是困难的.
- 子球蛋白 (CG) 具有低于最佳的物理化学特性,限制了其应用.
研究的目的:
- 为了增强子球蛋白 (CG) 的物理化学特性.
- 使用大气冷等离子体 (ACP) 促进CG和酸 (TA) 之间的共价交联.
- 调查非洲和非洲的待遇对CG-TA相互作用和结构修改的影响.
主要方法:
- 子环球蛋白 (CG) 在pH值为6.0时被酸 (TA) 和大气冷血 (ACP) 处理.
- 分析了CG-TA相互作用从非共价转变为共价的电压依赖性.
- 测量了结构变化,颗粒大小,溶解度,表面疏水性,粘度和变质温度.
主要成果:
- 在ACP处理中诱导了CG和TA之间的电压依赖的共价交叉链接.
- 经过CG-TA处理,导致结构变化和颗粒大小减少 (474至384纳米).
- 经ACP处理进一步降低了颗粒尺寸,增加了溶解性,表面疏水性,粘度,变质温度和物理稳定性.
结论:
- 大气冷等离子体 (ACP) 提供了一种可行的物理方法,用于用聚醇对植物蛋白质进行共价改性.
- 由于ACP诱导的共价交联,可显著改善子球蛋白 (CG) 的功能和物理特性.
- 这种方法提供了一种可持续和有效的策略,用于增强各种应用的植物性蛋白质成分.
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