School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China.
College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
Int J Biol Macromol. 2024 Oct;277(Pt 3):134361. doi: 10.1016/j.ijbiomac.2024.134361. Epub 2024 Aug 2.
The plum seed protein isolates (PSPI) were used to prepare a gel by probiotics fermentation. The effects of fermentation time (from 0 to 12 h) on the physicochemical properties of PSPI gel were evaluated. The results showed that PSPI started to form a gel after 6 h of fermentation, as evidenced by a decrease in pH from 6.6 to 5.2, an increase in particle size from 10 μm to 40 μm, appearance of a new peak with retention time of 10 min in gel filtration high-performance liquid chromatography, and formation of aggregation and porous structure observed by fluorescence and scanning electron microscope. The PSPI gel from 9 h of fermentation exhibited the highest viscosity (318 Pa.s), storage modulus (18,000 Pa), water holding capacity (37 %), and gel strength (21.5 g) due to stronger molecular interactions such as hydrogen bond, electrostatic, hydrophobic interaction and disulfide bond. However, increasing fermentation time over 9 h led to disrupture of PSPI gel. Furthermore, the subunit around 15 kDa of PSPI disappeared after fermentation, indicating that the formation of PSPI gel was induced by both acidification and partial hydrolysis. Our results suggest that PSPI can provide an alternative for developing plant-based gel products.
酸豆种子蛋白分离物（PSPI）可用于通过益生菌发酵制备凝胶。评估了发酵时间（0 至 12 小时）对 PSPI 凝胶理化性质的影响。结果表明，PSPI 在发酵 6 小时后开始形成凝胶，这表现为 pH 值从 6.6 降低至 5.2，粒径从 10μm 增加至 40μm，凝胶过滤高效液相色谱中保留时间为 10 分钟的新峰出现，以及荧光和扫描电子显微镜观察到的聚集和多孔结构的形成。由于更强的分子相互作用，如氢键、静电相互作用、疏水相互作用和二硫键，来自 9 小时发酵的 PSPI 凝胶表现出最高的粘度（318Pa.s）、储能模量（18000Pa）、持水能力（37%）和凝胶强度（21.5g）。然而，发酵时间超过 9 小时会导致 PSPI 凝胶破裂。此外，PSPI 的亚基约 15kDa 在发酵后消失，表明 PSPI 凝胶的形成既受酸化又受部分水解的诱导。我们的结果表明，PSPI 可以为开发植物性凝胶产品提供替代方案。
