School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China.
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
Int J Biol Macromol. 2022 Jun 30;211:150-158. doi: 10.1016/j.ijbiomac.2022.05.078. Epub 2022 May 12.
This study explored the mechanism underlying the interactions between polysaccharides and ovalbumin-ferulic acid (OVA-FA) and the effect of polysaccharides on OVA-FA-stabilized emulsions. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) were used to study the polysaccharide OVA-FA interactions mechanism and to resolve the changes in the protein secondary structure and crystal structure. OVA-FA-polysaccharide-stabilized emulsions were studied using confocal laser scanning microscopy (CLSM), and their rheological properties and stability were determined. The results showed that the non-covalent interactions between polysaccharides and OVA-FA led to an increase in the β-sheet content of OVA and a decrease in the α-helix and random coil contents. The stability of the OVA-FA-polysaccharide-stabilized emulsions was better compared with that of the OVA-FA-stabilized emulsions. By comparing the different OVA-FA-polysaccharide-stabilized emulsions, we observed that OVA-FA-agar did not stabilize the emulsion well, while the OVA-FA-SA- and OVA-FA-KC-stabilized emulsions had good elasticity, and the microstructure and storage stability of the OVA-FA-KC-stabilized emulsion were better. Our findings provide a new perspective for the application of OVA-FA-KC in complex food emulsions.
本研究探讨了多糖与卵清蛋白-阿魏酸（OVA-FA）相互作用的机制，以及多糖对 OVA-FA 稳定乳液的影响。傅里叶变换红外光谱（FTIR）和 X 射线衍射（XRD）用于研究多糖-OVA-FA 相互作用机制，并解析蛋白质二级结构和晶体结构的变化。使用共聚焦激光扫描显微镜（CLSM）研究了 OVA-FA-多糖稳定乳液，并测定了其流变学性质和稳定性。结果表明，多糖与 OVA-FA 之间的非共价相互作用导致 OVA 的β-折叠含量增加，α-螺旋和无规卷曲含量减少。与 OVA-FA 稳定的乳液相比，OVA-FA-多糖稳定的乳液稳定性更好。通过比较不同的 OVA-FA-多糖稳定乳液，我们观察到 OVA-FA-琼脂不能很好地稳定乳液，而 OVA-FA-SA 和 OVA-FA-KC 稳定的乳液具有良好的弹性，并且 OVA-FA-KC 稳定乳液的微观结构和储存稳定性更好。我们的研究结果为 OVA-FA-KC 在复杂食品乳液中的应用提供了新的视角。
