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研究斯皮鲁利纳白蛋白的纤维化行为:自我组装过程和对乳液稳定性的影响

Junwen Wang¹, Wenchen Yu², Jiayu Wang²

¹School of Medicine and Health, Harbin Institute of Technology, Harbin 150001, China; Zhengzhou Research Institute, Harbin Institute of Technology, Zhengzhou 450003, China; National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients, Harbin Institute of Technology, Harbin 150001, China.

|February 20, 2025

概括

螺旋藻平原蛋白蛋白纤维 (SPPFs) 显示出作为乳液稳定剂的潜力. 在16小时内形成最佳纤维素增强了结构过渡和乳液稳定性,特别是在压力下.

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:

粉样纤维具有独特的结构性质,如高面积比和表面活性.
这些特征表明在稳定乳液中的潜在应用.
螺旋藻平原蛋白纤维 (SPPFs) 是一个新的生物材料用于研究.

研究的目的:

调查加热时间对SPPF结构特征的影响.
评估不同条件下形成的SPPF的乳液稳定能力.
确定SPPFs形成的最佳条件,以提高乳液稳定性.

主要方法:

用于蛋白质分析的SDS-PAGE.
原子力显微镜 (AFM) 用于结构可视化.
用于结构性特征的光谱技术 (Thioflavin T,尼罗河红色,刚果红色,FTIR)
粒子大小和泽塔电位测量分散稳定性的测量.
在各种条件下制备乳液和稳定性测试.

主要成果:

证实SPPFs的形成是时间依赖的,在加热16小时后观察到最佳纤维化.
结构分析显示,从球形颗粒过渡到粉样纤维,增加了β-sheet含量.
由SPPF稳定的乳液在性条件下表现出优越的稳定性,低离子强度和热应力.
纤维细胞形成的动力学遵循一个伪二阶模型.

结论:

作为有效的乳化剂,SPPF具有显著的潜力.
优化加热时间对于实现所需的结构转换和乳液稳定至关重要.
SPPF为开发稳定乳液食品提供了一个有前途的途径.

关键词:

粉样纤维素是粉样纤维素的组成部分.乳液的稳定性乳液的稳定性环境稳定性环境稳定性蛋白质结构蛋白质结构螺旋藻平版植物蛋白质 (Spirulina platensis) 是一种蛋白质.

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