素-3-O-葡萄糖化物与大米粉-蛋白二元矩阵相互作用的分子机制和功能影响
Halah Aalim1,2, Ibrahim Khalifa1,2, Mohammad Rezaul Islam Shishir1,2
1Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
Food chemistry: X
|February 2, 2026
概括
米蛋白质含量调节与酸C3G的相互作用,增强其结合并改变粉结构. 这允许设计具有可控营养特性的功能性食品,并改善色素稳定性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 米粉与蛋白质的相互作用对于技术功能性质和化合物结合至关重要.
- 氨酸,像氨-3-O-糖化物 (C3G),是有价值的生物活性化合物,在功能性食品中具有潜在的应用.
- 了解C3G与大米矩阵相互作用的分子机制是优化其稳定性和生物可用性的关键.
研究的目的:
- 阐明素-3-O-葡萄糖化物 (C3G) 与大米粉-蛋白质矩阵相互作用的分子机制.
- 调查不同蛋白质含量 (0-15% w/w) 对C3G结合,生物可访问性和大米基质结构性质的影响.
- 探索调整蛋白质含量的潜力,以设计具有向营养和颜色特性的功能性食品.
主要方法:
- 用于制备含有受控蛋白质的粉蛋白质矩阵.
- 使用体外消化模型量化C3G结合和生物可访问性.
- 使用粒子大小分析,SEM,FTIR和XRD对矩阵结构变化的表征.
- 分子对接模拟以了解C3G-粉-蛋白相互作用.
主要成果:
- 蛋白质含量显著增强了C3G结合,最佳水平为5%和10%.
- 增加蛋白质减少了颗粒大小,改变了颗粒形态,降低了亲和力,表明了粉结构的变化.
- FTIR和XRD分析显示了加强的键,修改了粉链组织,并降低了结晶性.
- 分子对接证实了粉-蛋白界面的强化气结合和水性相互作用,稳定了C3G.
- 结构性修改导致耐性粉增加,缓慢消化粉减少,C3G颜色改变.
结论:
- 蛋白质含量是调节大米矩阵内C3G相互作用的关键因素.
- 调整米蛋白水平可以设计具有增强C3G结合和改变粉消化能力的功能性食品.
- 这些发现为开发具有改善营养和感官属性的新型功能性食品成分提供了基础.
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