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高压均质化对蛋白质结构和功能特性的影响。

Effects of High-Pressure Homogenization on the Structure and Functional Properties of Proteins.

作者信息

Chen Wanwen, Ma Xueyan, Jin Wu, Wen Haibo, Xu Gangchun, Xu Pao, Cheng Hao

机构信息

Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.

Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China.

出版信息

Foods. 2024 Sep 18;13(18):2958. doi: 10.3390/foods13182958.

DOI:10.3390/foods13182958
PMID:39335887
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11431026/
Abstract

, a rare freshwater shellfish with high protein quality, is unique to China. However, the poor hydrosolubility and functional properties of proteins hinder their utilization in food products. Herein, the alkaline dissolution-isoelectric precipitation method was used for the extraction of proteins. Furthermore, the impact of high-pressure homogenization (HPH) treatment varying from 0 to 100 MPa on the structure and functional properties of proteins was investigated. The obtained results indicated that HPH treatment decreased the α-helix content and enhanced the β-sheet and random coil content. Furthermore, the HPH caused the unfolding of protein structure, exposing aromatic amino acids, increasing the free thiol group content, and enhancing surface hydrophobicity. As the homogenization pressure increased from 0 to 100 MPa, the particle size of proteins decreased from 899 to 197 nm with the polymer dispersity index (PDI) value decreased from 0.418 to 0.151, the ζ-potential increased from -22.82 to -43.26 mV, and the solubility increased from 9.54% to 89.96%. Owing to the significant changes in protein structure and solubility, the emulsifying, foaming, and digestive properties of proteins have been significantly improved after treatment with HPH.

摘要

[某种]是一种蛋白质质量高的珍稀淡水贝类,是中国独有的。然而,[该贝类]蛋白质的水溶性差和功能特性阻碍了它们在食品中的应用。在此,采用碱溶-等电沉淀法提取[该贝类]蛋白质。此外,研究了0至100 MPa的高压均质(HPH)处理对[该贝类]蛋白质结构和功能特性的影响。所得结果表明,HPH处理降低了α-螺旋含量,增加了β-折叠和无规卷曲含量。此外,HPH导致蛋白质结构展开,使芳香族氨基酸暴露,增加了游离巯基含量,并增强了表面疏水性。随着均质压力从0增加到100 MPa,[该贝类]蛋白质的粒径从899 nm降至197 nm,聚合物分散指数(PDI)值从0.418降至0.151,ζ电位从-22.82 mV增加到-43.26 mV,溶解度从9.54%增加到89.96%。由于蛋白质结构和溶解度的显著变化,[该贝类]蛋白质经HPH处理后的乳化、发泡和消化特性得到了显著改善。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33ff/11431026/3685aaa04907/foods-13-02958-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33ff/11431026/ccb09652084e/foods-13-02958-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33ff/11431026/5905840a3191/foods-13-02958-g002a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33ff/11431026/2694889bb3e1/foods-13-02958-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33ff/11431026/b235680e3f84/foods-13-02958-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33ff/11431026/3685aaa04907/foods-13-02958-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33ff/11431026/ccb09652084e/foods-13-02958-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33ff/11431026/5905840a3191/foods-13-02958-g002a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33ff/11431026/2694889bb3e1/foods-13-02958-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33ff/11431026/b235680e3f84/foods-13-02958-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33ff/11431026/3685aaa04907/foods-13-02958-g005.jpg

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