Zhu Yaodi, Hong Niancheng, Zhao Lijun, Liu Shengnan, Zhang Jie, Li Miaoyun, Ma Yangyang, Liang Dong, Zhao Gaiming
College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China.
Foods. 2023 Dec 18;12(24):4515. doi: 10.3390/foods12244515.
The emulsifying capacity of bovine bone protein extracted using high-pressure hot water (HBBP) has been determined to be good. Nevertheless, given that HBBP is a blend of peptides with a broad range of molecular weights, the distinction in emulsifying capacity between polypeptide components with high and low molecular weights is unclear. Therefore, in this study, HBBP was separated into three molecular weight components of 10-30 kDa (HBBP 1), 5-10 kDa (HBBP 2), and <5 kDa (HBBP 3) via ultrafiltration, and the differences in their structures and emulsifying properties were investigated. The polypeptide with the highest molecular weight displayed the lowest endogenous fluorescence intensity, the least solubility in an aqueous solution, and the highest surface hydrophobicity index. Analysis using laser confocal Raman spectroscopy showed that with an increase in polypeptide molecular weight, the α-helix and β-sheet contents in the secondary structure of the polypeptide molecule increased significantly. Particle size, rheological characteristics, and laser confocal microscopy were used to characterize the emulsion made from peptides of various molecular weights. High-molecular-weight peptides were able to provide a more robust spatial repulsion and thicker interfacial coating in the emulsion, which would make the emulsion more stable. The above results showed that the high-molecular-weight polypeptide in HBBP effectively improved the emulsion stability when forming an emulsion. This study increased the rate at which bovine bone was utilized and provided a theoretical foundation for the use of bovine bone protein as an emulsifier in the food sector.
已确定使用高压热水提取的牛骨蛋白（HBBP）的乳化能力良好。然而，鉴于HBBP是具有广泛分子量范围的肽混合物，高分子量和低分子量多肽组分之间乳化能力的差异尚不清楚。因此，在本研究中，通过超滤将HBBP分离为10 - 30 kDa（HBBP 1）、5 - 10 kDa（HBBP 2）和<5 kDa（HBBP 3）的三个分子量组分，并研究了它们的结构和乳化性能差异。分子量最高的多肽显示出最低的内源荧光强度、在水溶液中的溶解度最低以及最高的表面疏水性指数。激光共聚焦拉曼光谱分析表明，随着多肽分子量的增加，多肽分子二级结构中的α - 螺旋和β - 折叠含量显著增加。使用粒度、流变学特性和激光共聚焦显微镜对由各种分子量的肽制成的乳液进行表征。高分子量肽能够在乳液中提供更强的空间排斥力和更厚的界面涂层，这将使乳液更稳定。上述结果表明，HBBP中的高分子量多肽在形成乳液时有效提高了乳液稳定性。本研究提高了牛骨的利用率，并为牛骨蛋白在食品领域用作乳化剂提供了理论基础。
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