甜茶多糖对乳清蛋白分离物凝胶的理化和结构性质的影响。
The effect of sweet tea polysaccharide on the physicochemical and structural properties of whey protein isolate gels.
机构信息
Institute of Extreme Environment Nutrition and Protection, Harbin Institute of Technology, Harbin, China; National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients, Harbin Institute of Technology, Harbin, China; School of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, China.
Institute of Extreme Environment Nutrition and Protection, Harbin Institute of Technology, Harbin, China; National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients, Harbin Institute of Technology, Harbin, China; School of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, China; Inner Mongolia Mengniu Dairy Co., Ltd., Inner Mongolia, China.
出版信息
Int J Biol Macromol. 2023 Jun 15;240:124344. doi: 10.1016/j.ijbiomac.2023.124344. Epub 2023 Apr 6.
In this study, we investigated the effect of sweet tea polysaccharide (STP) on the physicochemical and structural properties of heat-induced whey protein isolate (WPI) gels, and explored the potential mechanism. The results indicated that STP promoted the unfolding and cross-linking of WPI to form a stable three-dimensional network structure, and significantly improved the strength, water-holding capacity and viscoelasticity of WPI gels. However, the addition of STP was limited to 2 %, too much STP would loosen the gel network and affect the gel properties. The results of FTIR and fluorescence spectroscopy suggested that STP affected the secondary and tertiary structures of WPI, promoted the movement of aromatic amino acids to the protein surface and the conversion of α-helix to β-sheet. In addition, STP reduced the surface hydrophobicity of the gel, increased the free sulfhydryl content, and enhanced the hydrogen bonding, disulfide bonding, and hydrophobic interactions between protein molecules. These findings can provide a reference for the application of STP as a gel modifier in the food industry.
在这项研究中，我们研究了甜茶多糖（STP）对热诱导乳清蛋白分离物（WPI）凝胶的物理化学和结构特性的影响，并探讨了潜在的机制。结果表明，STP 促进了 WPI 的展开和交联，形成了稳定的三维网络结构，显著提高了 WPI 凝胶的强度、持水力和粘弹性。然而，STP 的添加量限制在 2%以内，过多的 STP 会使凝胶网络变松，影响凝胶性能。傅里叶变换红外光谱和荧光光谱的结果表明，STP 影响了 WPI 的二级和三级结构，促进了芳香族氨基酸向蛋白质表面的运动以及α-螺旋向β-折叠的转化。此外，STP 降低了凝胶的表面疏水性，增加了游离巯基含量，并增强了蛋白质分子之间的氢键、二硫键和疏水相互作用。这些发现可以为 STP 作为食品工业中的凝胶改性剂的应用提供参考。
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