超声和碱处理工程化的不同蛋白质-花色苷复合物：结构表征和颜色稳定性。
Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability.
机构信息
Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
出版信息
Food Chem. 2023 Nov 30;427:136693. doi: 10.1016/j.foodchem.2023.136693. Epub 2023 Jun 23.
Through alkali treatment (AT) and ultrasound (UT)-assisted processing producing covalent protein-anthocyanin complexes, we investigated the impact of treatment methods and protein types on conjugation efficiency, protein structure, and color stability. Our findings revealed the effective grafting of anthocyanins (ACNs) onto proteins, with myofibrillar protein (MP) exhibiting the highest conjugation efficiency of 88.33% after UT (p <.05). UT accelerated the structure unfolding of distinct protein samples, leading to the exposure of sulfhydryl, and hydrophobic groups in proteins, and enhanced the oxidation stability of ACNs. Notably, the modified ACNs maintained a favorable pH-color relationship, while U-MP showed a significantly higher absorbance (0.4998) than the other groups (p <.05) at pH 9.0, demonstrating an outstanding color improvement. UT-assisted processing also accelerated the NH reaction. Thus, the combination of UT and MP holds the potential for pH-color-responsive intelligent packaging and increases the efficiency of UT processing.
通过碱处理（AT）和超声（UT）辅助处理生产共价蛋白质-花色苷复合物，我们研究了处理方法和蛋白质类型对结合效率、蛋白质结构和颜色稳定性的影响。我们的研究结果表明花色苷（ACNs）可以有效地接枝到蛋白质上，经过 UT 处理后肌原纤维蛋白（MP）的结合效率最高，达到 88.33%（p<0.05）。UT 加速了不同蛋白质样品的结构展开，导致蛋白质中巯基和疏水性基团的暴露，并增强了 ACNs 的氧化稳定性。值得注意的是，修饰后的 ACNs 保持了良好的 pH-颜色关系，而 U-MP 在 pH 9.0 时的吸光度（0.4998）明显高于其他组（p<0.05），表明颜色有显著改善。UT 辅助处理还加速了 NH 反应。因此，UT 和 MP 的结合有可能用于 pH-颜色响应智能包装，并提高 UT 处理的效率。
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