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代结解周期对Grifola frondosa蛋白质的结构,功能和消化能力的影响

Ruiting Li¹, Zhijie Peng¹, Sitong Yao¹

¹College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Jinzhong 030801, China.

Foods (Basel, Switzerland)

|November 13, 2025

概括

多个冷解周期增强了Grifola frondosa蛋白 (GFP) 的功能. 这项研究优化了GFP修改以改善乳化特性和体外消化性,扩大其食品应用.

科学领域:

食品科学食品科学食品科学
蛋白质化学蛋白质化学
生物材料科学生物材料科学

背景情况:

格里福拉 (Grifola frondosa) 蛋白 (GFP) 在食品应用中具有潜力.
提高GFP的处理性能和功能特性是可取的.
物理修饰方法可以改变蛋白质的结构和功能.

研究的目的:

研究多个结解 (F-T) 周期对Grifola frondosa蛋白 (GFP) 的影响.
为了评估FT修饰的GFP的结构,功能和消化变化.
确定最佳的F-T循环,以提高GFP在食品乳液中的应用潜力.

主要方法:

对Grifola frondosa蛋白 (GFP) 进行了多个冷解 (F-T) 周期.
通过碳基含量,α-螺旋含量和微观结构分析来评估结构变化.
测量了功能性质 (乳化能力,稳定性,颗粒大小, ζ-潜力).
在试验室中评估了消化能力和抗氧化活性.

主要成果:

F-T处理诱导了蛋白质氧化,结构展开和微观结构破坏.
经过3次F-T循环后,可以获得最佳的乳化性能,增加了乳化能力和稳定性.
蛋白质消化能力和可溶性含量在2个F-T周期后达到峰值.
功能性质的变化与自由硫基和表面水性相关.

结论:

结解处理是一种有效的物理方法来修改GFP.
适当数量的F-T循环增强了GFP的乳化特性和体外消化能力.
这项研究为在食品乳液产品中使用改性GFP提供了基础.

关键词:

这是一个F-T周期.功能性质的功能性质.在体外消化过程中消化.结构性质是指结构性质的结构性质.

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