• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利:CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法,用中文像聊天一样搜索,搜遍4000万医学文献。AI智能推荐,让科研检索更轻松。

立即免费搜索

文件翻译

保留排版,准确专业,支持PDF/Word/PPT等文件格式,支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述,25分钟生成高质量综述,智能提取关键信息,辅助科研写作。

立即免费体验

高强度超声时间对 β-伴大豆球蛋白(7S)-转谷氨酰胺酶(TGase)复合可食用膜的结构、力学和物理化学性能的影响。

Effect of high-intensity ultrasonic time on structural, mechanical, and physicochemical properties of β-conglycinin (7S)- Transglutaminase (TGase) composite edible films.

机构信息

Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China.

Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China.

出版信息

Ultrason Sonochem. 2023 Aug;98:106478. doi: 10.1016/j.ultsonch.2023.106478. Epub 2023 Jun 9.

DOI:10.1016/j.ultsonch.2023.106478
PMID:37354763
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10331306/
Abstract

The β-conglycinin (7S) was pre-treated with high-intensity ultrasonic (HIU) and subsequently formed into composite edible films with the transglutaminase (TGase) method. Effects of HIU pretreatment time (0, 5, 10, 15, and 20 min) on the conformation of 7S and structural and application properties of 7S-TGase films were evaluated. The analysis of 7S conformation results revealed that HIU pretreatment for 0-10 min significantly dissociated the 7S, exposed internal hydrophobic groups of protein, increased its intermolecular hydrogen bonds, and altered the protein secondary and tertiary structure. The structural properties of films were evaluated by SEM, XRD, and ATR-FTIR. SEM showed that HIU reduced film wrinkles and cracks and improved unevenness. XRD and ATR-FTIR indicated that the film obtained an enlarged crystallinity, and the amide I and amide II regions of films were peak-shifted which is usually associated with the formation of covalent bonds. Notably, analysis of intermolecular force showed that HIU facilitated the formation of hydrogen bonds, hydrophobic interactions, and ε-(γ-glutamyl) lysine bonds in 7S-TGase films. The above structural changes in 7S and films were beneficial for the application properties of films. Results indicated that 10 min HIU pretreatment effectively improved the mechanical properties and water resistance, reduced water vapor permeability and oxygen permeability, and decreased the opacity of 7S-TGase films. However, the color of the film was not affected by the HIU, with an overall bright and yellowish color.

摘要

β-伴球蛋白(7S)经高强度超声(HIU)预处理,随后用转谷氨酰胺酶(TGase)法制成复合可食用膜。评价 HIU 预处理时间(0、5、10、15 和 20 分钟)对 7S 构象及 7S-TGase 膜结构和应用性能的影响。7S 构象分析结果表明,HIU 预处理 0-10 分钟可显著解离 7S,暴露出蛋白质内部疏水基团,增加其分子间氢键,并改变蛋白质二级和三级结构。通过 SEM、XRD 和 ATR-FTIR 对膜的结构性能进行评价。SEM 表明 HIU 减少了膜的皱纹和裂纹,提高了膜的均匀性。XRD 和 ATR-FTIR 表明,所获得的膜结晶度增大,且酰胺 I 和酰胺 II 区域的峰发生偏移,这通常与共价键的形成有关。值得注意的是,分子间作用力分析表明,HIU 促进了氢键、疏水相互作用和 ε-(γ-谷氨酰基)赖氨酸键在 7S-TGase 膜中的形成。7S 和膜的上述结构变化有利于膜的应用性能。结果表明,10 分钟 HIU 预处理可有效提高 7S-TGase 膜的力学性能和耐水性,降低水蒸气透过率和氧气透过率,降低膜的不透明度。然而,HIU 对膜的颜色没有影响,整体呈明亮的浅黄色。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/fa42b886923b/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/d5244ade9335/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/6df97f452ba8/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/0b5901ee8e39/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/45b99230293e/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/e6254cf62fc2/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/363fc62acbe9/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/fa42b886923b/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/d5244ade9335/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/6df97f452ba8/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/0b5901ee8e39/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/45b99230293e/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/e6254cf62fc2/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/363fc62acbe9/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1e8b/10331306/fa42b886923b/gr7.jpg

相似文献

1
Effect of high-intensity ultrasonic time on structural, mechanical, and physicochemical properties of β-conglycinin (7S)- Transglutaminase (TGase) composite edible films.高强度超声时间对 β-伴大豆球蛋白(7S)-转谷氨酰胺酶(TGase)复合可食用膜的结构、力学和物理化学性能的影响。
Ultrason Sonochem. 2023 Aug;98:106478. doi: 10.1016/j.ultsonch.2023.106478. Epub 2023 Jun 9.
2
Effect of High-Intensity Ultrasound Pretreatment on the Properties of the Transglutaminase (TGase)-Induced β-Conglycinin (7S) Gel.高强度超声预处理对转谷氨酰胺酶(TGase)诱导的β-伴大豆球蛋白(7S)凝胶性质的影响。
Foods. 2023 May 17;12(10):2037. doi: 10.3390/foods12102037.
3
Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel.高强度超声对转谷氨酰胺酶催化大豆分离蛋白冷致凝胶的影响。
Ultrason Sonochem. 2016 Mar;29:380-7. doi: 10.1016/j.ultsonch.2015.10.014. Epub 2015 Oct 23.
4
Effect of high-intensity ultrasound treatment in combination with transglutaminase and nanoparticles on structural, mechanical, and physicochemical properties of quinoa proteins/chitosan edible films.高强度超声处理联合转谷氨酰胺酶和纳米粒子对藜麦蛋白/壳聚糖可食用膜结构、力学和物理化学性能的影响。
Int J Biol Macromol. 2020 Feb 1;144:536-543. doi: 10.1016/j.ijbiomac.2019.12.120. Epub 2019 Dec 17.
5
Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film.高强度超声对豌豆分离蛋白基可食用膜的结构、光学、力学和物理化学性能的影响。
Ultrason Sonochem. 2021 Dec;80:105809. doi: 10.1016/j.ultsonch.2021.105809. Epub 2021 Oct 25.
6
Edible Packaging Film Derived from Mechanically Deboned Chicken Meat Proteins: Effect of Transglutaminase on Physicochemical Properties.源自机械去骨鸡肉蛋白的可食用包装薄膜:转谷氨酰胺酶对其理化性质的影响
Korean J Food Sci Anim Resour. 2017;37(5):635-645. doi: 10.5851/kosfa.2017.37.5.635. Epub 2017 Oct 31.
7
Transglutaminase-induced crosslinking of gelatin-calcium carbonate composite films.转谷氨酰胺酶诱导的明胶-碳酸钙复合膜的交联。
Food Chem. 2015 Jan 1;166:414-422. doi: 10.1016/j.foodchem.2014.06.062. Epub 2014 Jun 19.
8
Physicochemical, mechanical and structural properties of composite edible films based on whey protein isolate/psyllium seed gum.基于乳清蛋白分离物/榆树皮胶的复合可食用膜的物理化学、力学和结构性能。
Int J Biol Macromol. 2020 Jun 15;153:892-901. doi: 10.1016/j.ijbiomac.2020.03.018. Epub 2020 Mar 3.
9
Characterization of whey protein-carboxymethylated chitosan composite films with and without transglutaminase treatment.乳清蛋白-羧甲基壳聚糖复合膜的特性研究及其与转谷氨酰胺酶处理的关系。
Carbohydr Polym. 2016 Nov 20;153:153-159. doi: 10.1016/j.carbpol.2016.07.094. Epub 2016 Jul 25.
10
Mechanical properties of whey protein concentrate based film improved by the coexistence of nanocrystalline cellulose and transglutaminase.纳米晶纤维素和转谷氨酰胺酶共存改善乳清蛋白浓缩物基膜的力学性能。
Int J Biol Macromol. 2019 Apr 1;126:1266-1272. doi: 10.1016/j.ijbiomac.2018.12.254. Epub 2018 Dec 27.

引用本文的文献

1
Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins.微波处理时间对糖基化大豆7S球蛋白结构和功能特性的影响
Foods. 2025 Jan 7;14(2):151. doi: 10.3390/foods14020151.

本文引用的文献

1
Insights into ultrasonic treatment on the properties of pullulan/oat protein/nisin composite film:mechanical, structural and physicochemical properties.超声处理对普鲁兰/燕麦蛋白/乳链菌肽复合膜性能的影响:力学、结构和物理化学性能。
Food Chem. 2023 Feb 15;402:134237. doi: 10.1016/j.foodchem.2022.134237. Epub 2022 Sep 16.
2
Effects of natural wax types on the physicochemical properties of starch/gelatin edible films fabricated by extrusion blowing.不同天然蜡种类对挤出吹塑法制备的淀粉/明胶可食膜理化性能的影响。
Food Chem. 2023 Feb 1;401:134081. doi: 10.1016/j.foodchem.2022.134081. Epub 2022 Sep 7.
3
Low temperature extrusion blown ε-polylysine hydrochloride-loaded starch/gelatin edible antimicrobial films.
低温挤压吹塑 ε-聚赖氨酸盐酸盐负载淀粉/明胶可食用抗菌薄膜。
Carbohydr Polym. 2022 Feb 15;278:118990. doi: 10.1016/j.carbpol.2021.118990. Epub 2021 Dec 7.
4
Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film.高强度超声对豌豆分离蛋白基可食用膜的结构、光学、力学和物理化学性能的影响。
Ultrason Sonochem. 2021 Dec;80:105809. doi: 10.1016/j.ultsonch.2021.105809. Epub 2021 Oct 25.
5
Preparation and characterization of chitosan-based edible active films incorporated with Sargassum pallidum polysaccharides by ultrasound treatment.通过超声处理制备并表征壳聚糖基可食用活性膜,该活性膜中加入了孔石莼多糖。
Int J Biol Macromol. 2021 Jul 31;183:473-480. doi: 10.1016/j.ijbiomac.2021.04.147. Epub 2021 Apr 26.
6
Biodegradable film based on pectin/Nano-clay/methylene blue: Structural and physical properties and sensing ability for measurement of vitamin C.基于果胶/纳米粘土/亚甲蓝的可生物降解膜:结构和物理性能以及用于测量维生素 C 的传感能力。
Int J Biol Macromol. 2020 Nov 15;163:666-675. doi: 10.1016/j.ijbiomac.2020.07.041. Epub 2020 Jul 8.
7
Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review.超声对蛋白质功能特性、结构及糖基化特性的影响:综述
Crit Rev Food Sci Nutr. 2021;61(15):2471-2481. doi: 10.1080/10408398.2020.1778632. Epub 2020 Jun 24.
8
Effect of ultrasonic power on properties of edible composite films based on rice protein hydrolysates and chitosan.超声功率对基于大米蛋白水解物和壳聚糖的可食用复合膜性能的影响。
Ultrason Sonochem. 2020 Jul;65:105049. doi: 10.1016/j.ultsonch.2020.105049. Epub 2020 Mar 2.
9
Characterization and film-forming mechanism of egg white/pullulan blend film.蛋清/普鲁兰混合膜的特性及成膜机制。
Food Chem. 2020 Jun 15;315:126201. doi: 10.1016/j.foodchem.2020.126201. Epub 2020 Jan 13.
10
Effect of high-intensity ultrasound treatment in combination with transglutaminase and nanoparticles on structural, mechanical, and physicochemical properties of quinoa proteins/chitosan edible films.高强度超声处理联合转谷氨酰胺酶和纳米粒子对藜麦蛋白/壳聚糖可食用膜结构、力学和物理化学性能的影响。
Int J Biol Macromol. 2020 Feb 1;144:536-543. doi: 10.1016/j.ijbiomac.2019.12.120. Epub 2019 Dec 17.