用酸调节的米蛋白聚合物的聚合行为和结构分析
Yuanyuan Sun1, Xue Geng2, Jieyi Cheng1
1Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University, Beijing 100080, China.
Food chemistry
|December 13, 2025
概括
酸 (FA) 有效地抑制了大米蛋白 (RBP) 的氧化聚合. FA重组蛋白质结构和二硫化物键,防止有害的聚合物形成.
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
- 生物化学 生物化学
背景情况:
- 米蛋白 (RBP) 的氧化聚合影响其功能.
- 了解影响RBP聚合的因素对于食品应用至关重要.
- 酸 (FA) 是一种具有潜在抗氧化特性的化合物.
研究的目的:
- 研究酸 (FA) 对氧化大米蛋白 (RBP) 的聚合,形态和结构的影响.
- 阐明FA抑制RBP氧化聚合的机制.
主要方法:
- 提奥夫拉T (ThT) 光测定用于监测聚合.
- 光谱技术 (UV-Vis,CD) 用于分析蛋白质结构.
- 显微镜观察聚合物形态.
- 对二硫化键转换和氨基酸侧链修饰的分析.
主要成果:
- FA显著降低了ThT光和β片含量,表明抑制了蛋白质聚合.
- 在所有阶段,FA抑制了聚合物形成:初始 (球形),生长 (集群) 和成熟 (无形,交叉连接,纤维).
- FA促进了从分子间转移到分子内二硫化物键的转变,并改变了氨基酸极性.
结论:
- 酸 (FA) 有效地抑制了氧化大米蛋白 (RBP) 的聚合.
- 通过重组RBP二级/三级结构和调节二硫化物键形成,FA起作用.
- 这些发现为RBP存储和FA介导的功能调节提供了理论见解.
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