用pH驱动方法制备的竹芽蛋白-糖复合物的结构和相互作用
Xiao-Li Cai1, Yue Chen1, Liu Liu1
1School of Liquor and Food Engineering, Guizhou University, 550025 Guiyang, China.
International journal of biological macromolecules
|January 18, 2025
概括
竹芽蛋白 (BSP) 被复杂化与贝 (SHL) 以提高其稳定性和功能性质. 由此产生的竹芽蛋白-贝复合体表现出增强的物理,化学和功能特性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物材料科学 生物材料科学
- 蛋白质化学 蛋白质化学
背景情况:
- 竹芽加工的副产品含有丰富的蛋白质和必需的氨基酸.
- 单一植物蛋白,如竹芽蛋白 (BSP),由于胃肠道的不稳定性和生物活性降低,其利用率有限.
- 与天然聚合物复合可以增强植物蛋白的稳定性和功能性质.
研究的目的:
- 准备和表征竹芽蛋白-贝 (BSP-SHL) 复合物.
- 研究复杂化对BSP的物理,化学和功能性质的影响.
- 探索BSP-SHL复合物的潜力,用于需要增强稳定性的应用.
主要方法:
- 制备BSP-SHL复合物使用pH驱动的方法在各种质量比.
- 对复合体的粒子大小,PDI和泽塔电位分析.
- 里埃变换红外光谱 (FTIR) 和光强度测量以分析结构变化和相互作用.
主要成果:
- 观察到BSP和SHL之间的共价和非共价相互作用,减少粒子大小.
- 在2:1的比率下,BSP-SHL复合体表现出最小的粒子大小 (193.97nm),PDI<0.20和27.99mV的泽塔电位.
- 复合增强了溶液稳定性,耐热性,并证明了显著的分子间相互作用 (疏水性,静电性,结合).
结论:
- 这种pH驱动的复杂化方法有效地提高了竹芽蛋白的稳定性和功能性质.
- BSP-SHL复合物具有出色的物理,化学和功能特性,克服了本地BSP的局限性.
- 这些发现为利用BSP-SHL复合物提供了基础,包括用于载入活性化合物.
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