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识别来自Raphanus sativus的结冰蛋白和在冷面团中的应用

Shu-Heng Zhao¹, Jing Tan¹, Wei Zhang¹

¹School of Life Sciences, East China Normal University, 500 Dongchuan Rd., Shanghai, 200241, P R China.

NPJ science of food

|April 24, 2025

概括

卜结冰蛋白 (IBP) 有效抑制冰的再结晶,减少食品中结解损害. 这些新型冷保护剂可以提高食品的保存和稳定性.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
低温生物学低温生物学

背景情况:

冰冷保存对于食品加工至关重要,但冰的再结晶会导致机械损伤.
传统的防剂在减轻这种损害方面是有限的.

研究的目的:

为了识别和表征来自Raphanus sativus的结冰蛋白 (IBPs),用于冷保护.
开发一个高产量的表达系统来生产这些IBP.
评估卜IBPs在防止食品中结解损害方面的有效性.

主要方法:

生物信息学和分子生物学技术用于IBP识别.
开发一种Bacillus subtilis表达系统,用于异种蛋白质的生产.
响应表面的方法来优化蛋白质产量.
冰再结晶抑制 (IRI) 和冰晶形态修饰的评估.
在面粉制品中对冷引起的损害和酵母活力的评估.

主要成果:

两种卜IBP,COR15B和COR47,被确定具有显著的IRI和冰晶修饰活性.
一种新的Bacillus subtilis系统实现了高产量生产 (约. 50μg/mL) 的功能性IBP.
卜IBPs在非常低的度下保持了IRI活动.
异质表达的IBP显著减少了面粉产品的结损伤,并在结解周期中改善了酵母的存活率.

结论:

卜衍生IBPs显示强大的冰再结晶抑制和冷保护性质.
开发的表达系统可以有效地生产这些功能IBP.
卜IBPs作为新型冷保护剂具有显著的潜力,可以提高食品存储的稳定性和质量.

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