Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; International Research Center for High Value Processing of Tropical Specialty Protein Resources, Hainan University, Haikou 570228, China.
Food Chem. 2025 Feb 1;464(Pt 2):141670. doi: 10.1016/j.foodchem.2024.141670. Epub 2024 Oct 18.
Physical methods present promising avenues for inducing covalent modifications of proteins by polyphenols, circumventing the safety and sustainability issues associated with traditional approaches. This study sought to enhance the physicochemical properties of coconut globulin (CG) by facilitating covalent cross-linking with tannic acid (TA) through atmospheric cold plasma (ACP). The ACP treatment effectively transitioned the interaction between CG and TA from non-covalent to covalent in a voltage-dependent manner at pH 6.0, resulting in structural modifications of CG. The treatment with TA enhanced the spherical structure of CG, with a reduction in particle size from 474 to 384 nm. This size reduction was further amplified by the exposure of charged groups induced by ACP treatment. Consequently, the solubility, surface hydrophobicity, and viscosity of ACP-treated CG-TA increased, leading to an elevated denaturation temperature and enhanced physical stability. These results suggest a viable approach to improving the suboptimal physicochemical properties of plant proteins.
物理方法为通过多酚诱导蛋白质的共价修饰提供了有前景的途径，从而规避了与传统方法相关的安全性和可持续性问题。本研究旨在通过大气压冷等离子体（ACP）促进与单宁酸（TA）的共价交联，来提高椰子球蛋白（CG）的物理化学性质。ACP 处理在 pH 6.0 时以电压依赖性的方式将 CG 和 TA 之间的相互作用从非共价转变为共价，从而导致 CG 的结构修饰。用 TA 处理增强了 CG 的球形结构，粒径从 474nm 减小到 384nm。ACP 处理诱导的带电基团的暴露进一步放大了这种粒径减小。结果，ACP 处理的 CG-TA 的溶解度、表面疏水性和粘度增加，导致变性温度升高，物理稳定性增强。这些结果表明，改善植物蛋白次优物理化学性质的可行方法。
