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羧甲基纤维素/果胶通过三元结构相互作用抑制大米蛋白的结构折叠。

Carboxymethylcellulose/pectin inhibiting structural folding of rice proteins via trinary structural interplays.

机构信息

State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China..

出版信息

Int J Biol Macromol. 2019 Jul 15;133:93-100. doi: 10.1016/j.ijbiomac.2019.04.091. Epub 2019 Apr 13.

Abstract

Developing food components combining materials properties from both proteins and polysaccharides is an intriguing as well as challenging task in food industry. In the present study, we report that by mixing rice proteins (RPs) with carboxymethylcellulose (CMC) and pectin at pH 12 prior to neutralization, trinary complexes dispersible in water were formed. Fluorescence, ultraviolet, and circular dichroism spectra revealed that the RPs in the resultant composites remained partially unfolded as a result of interactions with both polysaccharides. Bearing exposed interiors from RPs and hydrophilic moieties from polysaccharides, the trinary composites were quite stable against aggregation as indicated by improved surface charges and weakened hydrophobicity. Additionally, by tuning the RP:polysaccharide ratios, we obtained nanoscale discs or interlinked ribbons, indicating their potential applications in emulsions or films, respectively. Based on our strategy, the trinary complexes consisting of multi-components can find applications in the futuristic design of functional ingredients in food and numerous other areas.

摘要

在食品工业中,开发兼具蛋白质和多糖特性的食品成分是一项饶有趣味但又极具挑战性的任务。在本研究中,我们报告称,通过在 pH 值为 12 时将大米蛋白(RP)与羧甲基纤维素(CMC)和果胶混合,然后再进行中和,可形成在水中可分散的三元复合物。荧光、紫外和圆二色性光谱表明,由于与两种多糖的相互作用,所得复合物中的 RP 仍部分展开。由于 RP 暴露的内部和亲水部分来自多糖,三元复合物非常稳定,不易聚集,这表现为表面电荷得到改善,疏水性减弱。此外,通过调整 RP:多糖的比例,我们得到了纳米级的圆盘或相互交联的带状物,分别表明它们在乳液或薄膜中的潜在应用。基于我们的策略,由多种成分组成的三元复合物可在未来的食品功能性成分设计及众多其他领域得到应用。

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