Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
Int J Biol Macromol. 2024 May;267(Pt 2):131521. doi: 10.1016/j.ijbiomac.2024.131521. Epub 2024 Apr 10.
Herein, the effects of anionic xanthan gum (XG), neutral guar gum (GG), and neutral konjac glucomannan (KGM) on the dissolution, physicochemical properties, and emulsion stabilization ability of soy protein isolate (SPI)-polysaccharide conjugates were studied. The SPI-polysaccharide conjugates had better water dissolution than the insoluble SPI. Compared with SPI, SPI-polysaccharide conjugates had lower β-sheet (39.6 %-56.4 % vs. 47.3 %) and α-helix (13.0 %-13.2 % vs. 22.6 %) percentages, and higher β-turn (23.8 %-26.5 % vs. 11.0 %) percentages. The creaming stability of SPI-polysaccharide conjugate-stabilized fish oil-loaded emulsions mainly depended on polysaccharide type: SPI-XG (Creaming index: 0) > SPI-GG (Creaming index: 8.1 %-21.2 %) > SPI-KGM (18.1 %-40.4 %). In addition, it also depended on the SPI preparation concentrations, glycation times, and glycation pH. The modification by anionic XG induced no obvious emulsion creaming even after 14-day storage, which suggested that anionic polysaccharide might be the best polysaccharide to modify SPI for emulsion stabilization. This work provided useful information to modify insoluble proteins by polysaccharides for potential application.
本文研究了阴离子黄原胶（XG）、中性瓜尔胶（GG）和中性魔芋葡甘露聚糖（KGM）对大豆分离蛋白（SPI）-多糖缀合物的溶解性能、理化性质和乳化稳定性的影响。SPI-多糖缀合物的水溶性优于不溶性 SPI。与 SPI 相比，SPI-多糖缀合物的β-折叠（39.6%-56.4% 比 47.3%）和α-螺旋（13.0%-13.2% 比 22.6%）百分比较低，β-转角（23.8%-26.5% 比 11.0%）百分比较高。SPI-多糖缀合物稳定的鱼油负载乳液的离心稳定性主要取决于多糖类型：SPI-XG（离心指数：0）>SPI-GG（离心指数：8.1%-21.2%）>SPI-KGM（18.1%-40.4%）。此外，它还取决于 SPI 制备浓度、糖基化时间和糖基化 pH 值。阴离子 XG 的修饰即使在 14 天的储存后也不会引起明显的乳液分层，这表明阴离子多糖可能是修饰 SPI 用于乳液稳定的最佳多糖。这项工作为通过多糖修饰不溶性蛋白质以潜在应用提供了有用的信息。
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