Zhou Rongxue, Zhao Yuan, Ren Zhongyang, Shi Linfan, Zhang Yucang, Weng Wuyin
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China.
Food Chem X. 2023 Feb 23;17:100609. doi: 10.1016/j.fochx.2023.100609. eCollection 2023 Mar 30.
To explore the interaction between lipids and proteins during emulsion film formation, the linoleic acid concentration effects on the physicochemical properties of soybean β-conglycinin (7S) films were studied. The viscosity and size of oil droplets in the film-forming solution gradually increased with the increasing linoleic acid concentration. As the linoleic acid concentration increased, the number of oil droplets on the film surfaces and elongation at break of films gradually increased, whereas the tensile strength decreased. The films containing 20% linoleic acid had the highest water vapor permeability value, which was decreased by increasing or decreasing the linoleic acid concentration. According to the molecular dynamics simulation and chemical interactions, 7S could be adsorbed at the linoleic acid interface and bind stably, resulting in the decreased ionic and hydrogen bonds but the increased hydrophobic interactions and covalent bonds among proteins in the films.
为了探究乳液成膜过程中脂质与蛋白质之间的相互作用，研究了亚油酸浓度对大豆β-伴大豆球蛋白（7S）膜物理化学性质的影响。成膜溶液中油滴的粘度和尺寸随亚油酸浓度的增加而逐渐增大。随着亚油酸浓度的增加，膜表面油滴数量和膜的断裂伸长率逐渐增加，而拉伸强度降低。含20%亚油酸的膜具有最高的水蒸气透过率值，增加或降低亚油酸浓度都会使其降低。根据分子动力学模拟和化学相互作用，7S可吸附在亚油酸界面并稳定结合，导致膜中蛋白质间的离子键和氢键减少，但疏水相互作用和共价键增加。
