热处理调节了Xanthoceras sorbifolium的结构,功能和与消化相关的抗氧化活性
Duanwu Liu1, Qiuling Lu1, Min Yang1
1College of Science, Gansu Agricultural University, Lanzhou 730070, China.
Foods (Basel, Switzerland)
|March 14, 2026
概括
控制热处理优化了Xanthoceras sorbifolium种子粉蛋白 (XSMP) 的结构和功能. 适度加热可以提高蛋白质的消化能力和抗氧化剂的生物活性,支持其作为可持续食品成分的使用.
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:
- 植物性蛋白质对于可持续的食品系统至关重要.
- 桑托塞拉斯豆种子粉蛋白 (XSMP) 有潜力,但需要功能增强.
- 优化蛋白质结构会影响功能和生物活性.
研究的目的:
- 为了研究受控热处理对XSMP的影响.
- 描述蛋白质结构,功能和与消化相关的生物活性的变化.
- 为了确定增强XSMP属性的最佳条件.
主要方法:
- 在不同温度下对XSMP进行受控的热处理.
- 结构分析 (展开,分解,颗粒大小,体稳定性).
- 功能性质评估 (发泡能力,乳化活性).
- 在体外模拟胃肠道消化.
- 评估抗氧化活性 (降低功率,金属化,抑制脂质过氧化).
主要成果:
- 适度的热量 (在65°C的最佳温度) 诱导了部分展开和改善了体稳定性.
- 在中度热预处理下,发泡能力和乳化活性得到最大化.
- 经热处理的XSMP显示在消化过程中增强了蛋白酶的可访问性和增加了低分子量碎片.
- 消化产品在肠道阶段表现出明显更高的抗氧化活性.
- 极端温度 (过低或过高) 对蛋白酶敏感性和功能性能的负面影响.
结论:
- 控制热处理是一种有效的策略,可以增强XSMP的功能.
- 优化的热处理改善了蛋白质结构,消化能力和抗氧化剂生物活性.
- 增强的XSMP显示了作为可持续食品应用的功能成分的承诺.
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