Wan Ying, Lin Chen, Li Yanan, Wang Ren, Feng Wei, Chen Zhengxing, Wang Tao, Luo Xiaohu, Wu Xiping
Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Int J Biol Macromol. 2023 Apr 30;235:123918. doi: 10.1016/j.ijbiomac.2023.123918. Epub 2023 Mar 4.
Protein-polysaccharide interactions have attracted much attention due to inherent potential in generating new structures and functionalities. In the present study, by simply mixing rice proteins (RPs) with carboxymethyl cellulose (CMC) at pH 12.0 prior neutralization, novel protein-polysaccharide complexes (RCs) were structured with water dispersibility and functionalities highly dependent on the degree of substitution (DS) and molecular weight (Mw) of CMC. Specifically, the water-dispersibility of RPs was increased from 1.7 % to 93.5 % at a RPs/CMC mass ratio of 10:1 with CMC of DS1.2 (Mw = 250 kDa). Fluorescence and circular dichroism spectra showed suppressed folding tendency of RPs by CMC during neutralizing the basicity, indicating controllable protein conformations. Furthermore, the structures of RCs became more unfolded for CMC with a larger DS or a smaller Mw. This enabled RCs with highly controllable functionalities in terms of emulsifying and foaming properties, which may have promising applications in developing food matrix with customized structures and textures.
蛋白质 - 多糖相互作用因其在生成新结构和功能方面的内在潜力而备受关注。在本研究中，通过在pH 12.0下将大米蛋白（RPs）与羧甲基纤维素（CMC）简单混合后再进行中和，构建了新型蛋白质 - 多糖复合物（RCs），其水分散性和功能高度依赖于CMC的取代度（DS）和分子量（Mw）。具体而言，在RPs/CMC质量比为10:1且CMC的DS为1.2（Mw = 250 kDa）时，RPs的水分散性从1.7%提高到了93.5%。荧光光谱和圆二色光谱表明，在中和碱性过程中，CMC抑制了RPs的折叠趋势，这表明蛋白质构象是可控的。此外，对于具有较大DS或较小Mw的CMC，RCs的结构变得更加伸展。这使得RCs在乳化和发泡性能方面具有高度可控的功能，在开发具有定制结构和质地的食品基质方面可能具有广阔的应用前景。
