莲花种子蛋白的超声波辅助修饰:结构和功能上的增强
Hongzheng Lu1, Siqi Yang1, Jingwen Chen1
1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
International journal of biological macromolecules
|December 25, 2025
概括
超声波治疗通过改变其结构来改善莲花种子蛋白 (LSP) 的功能. 这种环保方法增强了溶解性,乳化和抗氧化活性,使LSP更适合食品应用.
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
- 生物技术是生物技术.
背景情况:
- 莲花种子蛋白 (LSP) 由于溶解性和乳化能力差,其食品应用有限.
- 超声波技术为蛋白质修饰提供了一种高效和环保的方法.
研究的目的:
- 通过超声波处理来研究LSP的结构和功能修改.
- 分析LSP超声波后物理化学性质,超结构和功能特征的变化.
主要方法:
- 在不同功率的LSP的超声波处理 (200W,300W,400W).
- 使用FTIR,UV-Vis,光谱学,接触角度和SEM进行分析.
- 功能性质的评估:可溶性,发泡,乳化,热稳定性,水/油容量和抗氧化活性.
主要成果:
- 超声波处理减少了LSP颗粒大小,增加了表面电荷.
- 结构变化包括增加β-sheet含量,减少α-helix,增强水性和硫含量.
- 在发泡能力,乳液特性,可溶性,热稳定性,水/油保持能力和抗氧化活性方面观察到显著的改善.
结论:
- 超声波治疗有效地修改了LSP的分子结构,提高了其功能性质.
- 观察到的功能增强与超声波诱导的结构修改有很强的相关性.
- 修改后的LSP显示出多种食品工业应用的潜力增加.
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