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离子多糖和卵白蛋白之间的相互作用差异主导着蛋白质的热凝行为

Hujun Xie¹, Sihan Chen², Xinyu Guo²

¹School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China; Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.

International journal of biological macromolecules

|March 6, 2026

概括

卵白蛋白 (EWP) 和多糖之间的相互作用影响凝的特性. 中性康杰克葡萄甘 (KGM) 和阳离子香丹 (XG) 降低了凝硬度,而阴离子奇托 (CS) 的影响最小,为新型EWP凝开发提供了洞察力.

科学领域:

食品科学食品科学食品科学
生物聚合物科学生物聚合物科学
材料科学材料科学材料科学

背景情况:

蛋白蛋白 (EWP) 是具有显著凝性能的多功能生物聚合物.
多糖类被广泛用作食品添加剂,以修改质地和稳定性.
了解EWP-多糖相互作用对于开发功能性食品成分至关重要.

研究的目的:

研究不同带电多糖 (KGM,XG,CS) 对EWP的凝性质的影响.
阐明多糖体电荷,EWP-多糖体相互作用,以及由此产生的凝特性之间的关系.
为选择多糖类提供理论基础,以量身定制EWP凝功能.

主要方法:

对EWP凝与康雅克葡萄甘 (KGM),香甘 (XG) 和奇托 (CS) 的比较分析.
使用低场核磁共振 (LF-NMR) 评估凝质地,保持水容量和水分发.
通过泽塔电位,度和光光谱学对EWP-多糖化合物相互作用进行表征,并进行风湿学测量.

主要成果:

添加KGM和XG降低了凝硬度和水容量;CS没有显著的影响.
LF-NMR显示固定水是主要状态,KGM对水分配的影响最小.
EWP - 多糖相互作用有所不同:与KGM弱,与XG和CS强的静电相互作用,影响聚合物结构和凝过渡温度.

结论:

在EWP和多糖之间静电相互作用的差异显著影响凝特性,包括纹理和保持水分.
多糖的电荷和相互作用类型决定了EWP聚合物的形成和整体凝网络结构.
这些发现为在新型凝系统中合理设计和应用EWP多糖化合物的基础.

关键词:

蛋白蛋白是一种蛋白质.离子型多糖化合物离子型多糖热凝是一种热凝.

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