通过发酵修改大豆11S蛋白:抗氧化能力,乳液中的氧化稳定性和结构演变
Yaozu Guo1, Jiaxuan Han1, Boxing Yin1
1College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Foods (Basel, Switzerland)
|January 28, 2026
概括
发酵增强了大豆11S蛋白 (F11S) 的生物活性,在16小时达到峰值. 一个稳定的,在16小时内重新折叠的结构,而不是疏水性,推动了优越的抗氧化剂和乳液稳定性.
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 生化学
背景情况:
- 发酵有效地提高了植物蛋白的生物活性.
- 发酵大豆11S蛋白 (F11S) 的结构和功能之间的关系需要进一步研究.
研究的目的:
- 评估F11S.的抗氧化功效和乳液应用.
- 研究发酵过程中F11S的结构演变.
- 确定负责增强功能的主要结构因素.
主要方法:
- 大豆11S蛋白的发酵.
- 抗氧化活性测定 (·OH和DPPH激素清理).
- 乳液稳定性的测试.
- 结构分析 (表面疏水性,重新折叠的评估).
主要成果:
- 在发酵16小时后,F11S生物活性达到峰值.
- 在16小时观察到最大的OH (84.51%) 和DPPH (93.84%) 基质清理.
- F11S-16h显示出优异的乳液氧化稳定性 (最低的过氧化物值:4.33 mmol/kg).
- 蛋白质展开在12小时达到峰值,随后在16小时重新折叠成稳定的形状.
结论:
- 发酵时间极大地影响F11S的生物活性和结构.
- 在16小时后稳定的重新折叠形状,而不是水性峰值,决定了优越的抗氧化和乳液稳定性质.
- 这项研究澄清了F11S的结构功能关系,优化了其在食品系统中的应用.
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