School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, People's Republic of China.
School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, People's Republic of China; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, People's Republic of China.
Colloids Surf B Biointerfaces. 2018 Apr 1;164:89-97. doi: 10.1016/j.colsurfb.2018.01.029. Epub 2018 Feb 3.
In this work, we investigated PEGylated black kidney bean protein isolates (BKBPI) by PEG succinimidyl carbonate (PEG-SC), PEG succinimidyl succinate (PEG-SS) and PEG succinimidyl propionate (PEG-SPA) conjugation. The functional properties, thermodynamic stability, in vitro digestion stability, and hemagglutination activity of the modified products were evaluated. The degree of PEGylation was measured, and FTIR analysis revealed that protein-PEG conjugations were formed, and that no obvious changes in water- and fat-holding capacities were observed. The solubility, emulsifying property, and foaming property were all improved through the modification, while, higher thermodynamic stability was achieved with the increase in Td values and reduction of ΔH. The PEGylated proteins were found to be more resistant to in vitro digestion, and the hemagglutination activity was significantly (P < 0.05) decreased, indicating the higher safety of the protein isolate. The results showed that the functional properties, thermodynamic stability, and biological safety of BKBPI were improved by PEGylation, which could serve to increase the applications for this protein.
在这项工作中，我们通过聚乙二醇琥珀酰亚胺碳酸酯（PEG-SC）、聚乙二醇琥珀酰亚胺琥珀酸酯（PEG-SS）和聚乙二醇琥珀酰亚胺丙酸酯（PEG-SPA）修饰对黑肾豆蛋白分离物（BKBPI）进行了研究。评估了修饰产物的功能特性、热力学稳定性、体外消化稳定性和血凝活性。测定了 PEG 化程度，傅里叶变换红外（FTIR）分析表明形成了蛋白质-PEG 缀合物，并且水和脂肪保持能力没有明显变化。通过修饰提高了蛋白质的溶解度、乳化性能和起泡性能，而 Td 值的增加和ΔH 的降低则提高了热力学稳定性。发现 PEG 化蛋白更能抵抗体外消化，并且血凝活性显著（P < 0.05）降低，表明蛋白质分离物的安全性更高。结果表明，PEG 化提高了 BKBPI 的功能特性、热力学稳定性和生物安全性，这可能增加了该蛋白的应用。
