Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518055, China.
Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518055, China.
Food Chem. 2024 Feb 1;433:137344. doi: 10.1016/j.foodchem.2023.137344. Epub 2023 Aug 30.
The influences of laccase-catalyzed crosslinking on the structural, emulsifying and gelling properties of pea protein with chlorogenic acid were intensively probed. Molecular weight analysis illustrated the formation of pea protein aggregates by laccase-induced polymerization in the presence of chlorogenic acid and the increase of incubation time facilitated the aggregation. Particle size of pea protein-laccase-chlorogenic acid progressively enhanced increasing incubation time. Laccase-induced polymerization possessed remarkable impacts on the secondary and tertiary structure of pea protein, confirmed by circular dichroism, and fluorescence spectroscopy. Surface hydrophobicity of pea protein appreciably enhanced with laccase-induced crosslinking due to the exposure of interior hydrophobic amino acid residues. Emulsifying activity, emulsifying capacity, gel strength, and water-holding capacity of pea protein can be considerably enhanced with laccase-catalyzed crosslinking with chlorogenic acid, suggesting excellent functionalities for pea protein were accomplished after being modified by laccase with chlorogenic acid. The obtained information will widen pea protein's application in food systems.
深入研究了漆酶催化交联对与绿原酸相互作用的豌豆蛋白的结构、乳化和胶凝特性的影响。分子量分析表明，在绿原酸存在下，漆酶诱导聚合形成豌豆蛋白聚集物，并且随着孵育时间的延长，聚集作用得到促进。随着孵育时间的延长，豌豆蛋白-漆酶-绿原酸的粒径逐渐增大。圆二色性和荧光光谱证实，漆酶诱导聚合对豌豆蛋白的二级和三级结构具有显著影响。由于内部疏水性氨基酸残基的暴露，漆酶诱导交联使豌豆蛋白的表面疏水性显著增加。通过漆酶与绿原酸催化交联，可以显著提高豌豆蛋白的乳化活性、乳化能力、凝胶强度和持水性，表明经过漆酶和绿原酸修饰后，豌豆蛋白具有优异的功能特性。获得的信息将拓宽豌豆蛋白在食品系统中的应用。
