多酚氧化酶交联乳清蛋白的结构和功能性质的变化。
Changes in structural and functional properties of whey protein cross-linked by polyphenol oxidase.
机构信息
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; College of Food Science & Technology, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China.
出版信息
Food Res Int. 2023 Feb;164:112377. doi: 10.1016/j.foodres.2022.112377. Epub 2022 Dec 27.
The natural whey protein is unstable, to achieve more efficient utilization, the functional properties of whey protein were modified by changing its structure, and enzymatic cross-linking is one of the common methods in dairy products to change the functional characterization. This study was conducted with objective to evaluate the structural and functional of whey protein which was cross-linked by polyphenol oxidase from Agaricus bisporus. Whey protein was cross-linked by polyphenol oxidase, and the polymers and dimers were revealed by SDS-PAGE and LC-MS/MS, the structural alterations of the polymers were analyzed by UV-vis, fluorescence spectroscopy and SEM, and the effects of functional properties of whey protein after cross-linked were also explored. Results showed that dimer and high polymer of β-lactoglobulin were formed, the secondary structure of whey protein was exhibited a significant variation, and the microstructure changed obviously. Moreover, the foaming and antioxidant activity of whey protein was enhanced although the emulsifying was reduced after cross-linked. These findings emphasize the feasible application of enzymatic cross-linking in improving the functional properties of whey protein, and provide a new direction for changing the traditional processing technology of whey protein and developing high-quality products.
天然乳清蛋白不稳定，为了实现更高效的利用，通过改变其结构来修饰乳清蛋白的功能特性，而酶交联是乳制品中改变功能特性的常用方法之一。本研究旨在评估由双孢蘑菇多酚氧化酶交联的乳清蛋白的结构和功能。乳清蛋白通过多酚氧化酶交联，通过 SDS-PAGE 和 LC-MS/MS 揭示聚合物和二聚体，通过 UV-vis、荧光光谱和 SEM 分析聚合物的结构变化，并探索乳清蛋白交联后功能特性的变化。结果表明，β-乳球蛋白形成二聚体和高分子聚合物，乳清蛋白的二级结构发生显著变化，微观结构明显改变。此外，尽管乳化性降低，但乳清蛋白的泡沫和抗氧化活性增强。这些发现强调了酶交联在改善乳清蛋白功能特性方面的可行性应用，为改变传统的乳清蛋白加工技术和开发高质量产品提供了新的方向。
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