Zhang Qing, Li Lin, Chen Lan, Liu Shuxiang, Cui Qiang, Qin Wen
Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (Co-Construction by Ministry and Province), College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, China.
Antioxidants (Basel). 2023 Feb 9;12(2):430. doi: 10.3390/antiox12020430.
The effects of limited hydrolysis following glycosylation with dextran on the structural properties and antioxidant activity of the soybean protein isolate (SPI) were investigated. Three SPI hydrolysate (SPIH) fractions, F30 (>30 kDa), F30-10 (10-30 kDa), and F10 (<10 kDa), were confirmed using gel permeation chromatography. The results demonstrated that the glycosylation of F30 was faster than that of F30-10 or F10. The enzymolysis caused the unfolding of the SPI to expose the internal hydrophobic cores, which was further promoted by the grafting of dextran, making the obtained conjugates have a loose spatial structure, strong molecular flexibility, and enhanced thermal stability. The grafting of dextran significantly enhanced the DPPH radical or •OH scavenging activity and the ferrous reducing power of the SPI or SPIH fractions with different change profiles due to their different molecular structures. The limited enzymolysis following glycosylation was proven to be a promising way to obtain SPI-based food ingredients with enhanced functionalities.
研究了葡聚糖糖基化后有限水解对大豆分离蛋白（SPI）结构性质和抗氧化活性的影响。使用凝胶渗透色谱法确认了三种SPI水解产物（SPIH）组分，即F30（>30 kDa）、F30-10（10-30 kDa）和F10（<10 kDa）。结果表明，F30的糖基化速度比F30-10或F10快。酶解导致SPI展开，暴露出内部疏水核心，葡聚糖接枝进一步促进了这一过程，使得所得共轭物具有松散的空间结构、较强的分子柔韧性和增强的热稳定性。由于其不同的分子结构，葡聚糖接枝显著增强了SPI或SPIH组分的DPPH自由基或•OH清除活性以及亚铁还原能力，且具有不同的变化趋势。糖基化后进行有限酶解被证明是一种获得具有增强功能的基于SPI的食品成分的有前途的方法。
