洞察 succinylated 修饰核桃蛋白分离物:结构和功能性质,以及黄素释放行为
Jiangjuan Yuan1,2, Wenjie Wang1,2, Ziyue Wang3
1Beijing Key Laboratory of Forest Processing and Safety, State Key Laboratory of Efficient Production of Forest Resources, School of Biological Sciences and Technology, Beijing Forestry University, Beijing, China.
Journal of the science of food and agriculture
|February 18, 2026
概括
酸无水化物修饰显著改善了核桃蛋白分离物 (WPI) 的溶解性和黄素的生物可用性. 这个过程增强了WPI.
科学领域:
- 食品科学与技术 食品科学与技术
- 蛋白质化学 蛋白质化学
- 生物材料是一种生物材料.
背景情况:
- 核桃蛋白分离物 (WPI) 由于溶解度低,因此在食品中应用有限.
- 高质素含量有助于WPI的溶解性差.
研究的目的:
- 增强WPI的结构和功能性质.
- 评估酸无水化物 (SA) 对WPI的修改,以提高溶解度和应用潜力.
- 评估SA修饰的WPI对黄素生物可用性的影响.
主要方法:
- 核桃蛋白分离物 (WPI) 经过使用酸无水化物 (SA) 进行修改.
- 苏奇尼尔WPI被用来制造含有黄素的乳液.
- 使用FTIR,光和SEM分析结构变化.
- 进行了体外消化试验,以评估脂肪酸释放和黄素的生物可用性.
主要成果:
- 糖WPI表现出高度的糖化 (89.52%),其中40%为SA.
- 在20%的SA添加后,SA修改提高了WPI溶解率至98.24%.
- 苏奇尼尔WPI显示减少了疏水性和二硫化物键,并发生了形状变化.
- 使用SA修饰的WPI乳液,黄素的生物利用率提高到86.81%.
结论:
- 修改SA是一种有效的策略,可以改善WPI的结构和功能特性.
- 经SA修改的WPI显示出作为疏水生物活性化合物的载体具有前途.
- 这项研究为食品工业应用提供了对WPI修改的见解.
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