乳清分离蛋白在纤维化过程中理化性质和抗氧化性能的演变

Evolution of physicochemical and antioxidant properties of whey protein isolate during fibrillization process.

作者信息

Zhao Yiguo, Wang Chenxi, Lu Wei, Sun Cuixia, Zhu Xinyuan, Fang Yapeng

机构信息

Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University, Shanghai 200240, China.

出版信息

Food Chem. 2021 Apr 8;357:129751. doi: 10.1016/j.foodchem.2021.129751.

DOI:10.1016/j.foodchem.2021.129751

PMID:33872866

Abstract

Whey protein isolate (WPI) fibrils have great potential for applications in future food manufacture due to their improved properties. However, the evolution of their properties during fibrillization is still not fully understood. Here, we investigate variational characteristics of WPI fibrils during formation process. WPI fibrils with a semiflexible and linear structure were formed and showed high aspect ratio after heat treatment. The conversion, fluorescence intensity and isoelectric point of WPI were increased with heating time. Moreover, the antioxidant activity of WPI was improved after fibrillization and was dependent on heating time. This could be attributed to the structure transformation of protein and the exposed amino acids with sulfur groups or aromatic side chains in the fibrillated system. Our findings move a step forward for a detailed understanding on the dynamical changes of WPI properties during fibrillization, which would provide a guidance for WPI fibril applications and future food technology development.

摘要

乳清分离蛋白（WPI）纤维因其性能改善而在未来食品制造中具有巨大的应用潜力。然而，其在纤维化过程中的性能演变仍未得到充分理解。在此，我们研究了WPI纤维在形成过程中的变化特征。通过热处理形成了具有半柔性线性结构的WPI纤维，且其长径比很高。WPI的转化率、荧光强度和等电点随加热时间增加。此外，WPI纤维化后的抗氧化活性得到改善，且依赖于加热时间。这可能归因于蛋白质的结构转变以及纤维化体系中带有硫基团或芳香族侧链的暴露氨基酸。我们的研究结果朝着详细了解WPI纤维化过程中性能的动态变化又迈进了一步，这将为WPI纤维的应用和未来食品技术发展提供指导。