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Updated: Jun 1, 2025

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调节pH值的豆分离蛋白与不同充电的多糖化合物的非共价复合物的制备和结构性表征

Jiaying Chen¹, Yilin Wang¹, Mingxia Pu¹

¹Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China.

International journal of biological macromolecules

|January 19, 2025

概括

充电多糖类,如奇托和藻酸盐显著提高大豆蛋白分离物 (SPI) 的功能和乳液稳定性通过非共价组装. 非性葡萄糖对SPI属性的影响有限.

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pH和盐等环境因素,大豆蛋白分离物 (SPI) 的功能性质受到限制.
了解蛋白质-多糖相互作用对于改善食品加工至关重要.

研究的目的:

在不同的pH条件下,探索SPI与酸盐 (CS),葡萄糖 (GL) 和酸盐 (SA) 的非共价组合.
研究这些相互作用对SPI溶解度,表面疏水性和乳液稳定性的影响.

主要方法:

在1:1的比率下研究了SPI-多糖化合物 (PPC) 的相位行为,蛋白质溶解性和表面水性.
在不同的pH条件下分析相互作用,包括热处理和离子强度变化.
评估了由此产生的系统的乳液稳定性和颗粒大小.

主要成果:

通过静电相互作用,CS和SA增强了SPI的溶解度,分别增加了37.1%和51.6%.
通过疏水和键,GL与SPI相互作用,溶解性和疏水性变化最小.
静电复合改善了乳液稳定性,而同溶系统产生了较小的乳液颗粒.

结论:

与非离子多糖 (GL) 相比,带电的多糖 (CS,SA) 有效调节SPI结构并增强乳液稳定性.
热处理促进静电复合,而增加的离子强度则抑制了它,特别是在离子系统中.
非共价组装为改善食品应用的SPI功能提供了一个有希望的策略.

关键词:

电荷密度是指电荷的密度.非共价相互作用非共价相互作用蛋白质和多糖化合物复合物.稳定的稳定性稳定的稳定性通过pH调节来调节pH值.

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