L-赖氨酸可调节热加工诱导的椰子蛋白的热聚集。
L-lysine moderates thermal aggregation of coconut proteins induced by thermal treatment.
机构信息
School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou, 570228, China.
Key Laboratory of Food Nutrition and Functional Food of Hainan Province, No. 58 Renmin Avenue, Haikou, 570228, China.
出版信息
Sci Rep. 2023 Aug 16;13(1):13310. doi: 10.1038/s41598-023-38758-7.
This work attempts to investigate the inhibitory effect of L-lysine (Lys) on the thermal aggregation of coconut protein (CP). The results showed that under neutral conditions (pH = 7), temperature reduced the solubility and enhanced the thermally induced gel formation of CP. In addition, Lys reduced the fluorescence properties, particle size and increased the turbidity of CP, which had an inhibitory effect on heat induced gels. The results indicate that Lys plays an important role in inhibiting protein thermal aggregation by interacting with CP to create steric hindrance and increase protein electrostatic repulsion.
本研究旨在探究 L-赖氨酸（Lys）对椰子蛋白（CP）热聚集的抑制作用。结果表明，在中性条件下（pH=7），温度降低了 CP 的溶解度，促进了其热诱导凝胶的形成。此外，Lys 降低了 CP 的荧光特性、粒径并增加了其浊度，对热诱导凝胶具有抑制作用。结果表明，Lys 通过与 CP 相互作用，产生空间位阻，增加蛋白质静电斥力，从而在抑制蛋白质热聚集中发挥重要作用。
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