水解对核桃蛋白纤维化的作用:自组装行为,结构特征
Chang Li1, Rui Chen1, Jiangjuan Yuan1
1State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Forest Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
Food chemistry
|May 28, 2025
概括
水解预处理增强了核桃蛋白纤维的形成,并改变了结构特征. 与原生核桃蛋白纤维相比,核桃蛋白水解纤维显示出增加的疏水性和灵活性.
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:
- 核桃蛋白是开发功能生物材料的潜在来源.
- 蛋白质纤维化受到处理条件的影响,如pH值,温度和时间.
- 了解蛋白质水解盐的自我组装对于新型应用至关重要.
研究的目的:
- 为了比较研究加热时间对核桃蛋白纤维 (WPF) 和核桃蛋白水解纤维 (WPHF) 的影响.
- 在特定的加热条件下 (pH2.0,90°C,0-12小时) 阐明WPF和WPHF的结构特征和形成机制.
主要方法:
- 使用蒂奥夫拉T光学对纤维细胞形成进行比较分析.
- 评估表面的疏水性和光谱性质 (λmax).
- 使用FiberAPP分析评估纤维的灵活性和结构周期性.
主要成果:
- 水解预处理在加热的最初2小时内显著加快了核桃蛋白水解物 (WPHF) 中纤维的形成.
- 与WPF相比,WPHF在12小时加热后表现出更高的表面疏水性和增强的分子间相互作用.
- 根据FiberAPP分析,WPHF显示了增加的灵活性和增加的周期性 (87 nm).
结论:
- 水解预处理是一种有效的策略,可以促进核桃蛋白纤维的自我组装和修改其结构性质.
- 这些发现为潜在的食品和生物材料应用提供了关于核桃蛋白质纤维的形成机制和结构特征的宝贵见解.
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