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锌螯合鱿鱼蛋白纳米颗粒的特殊表征及优异抗氧化能力

Special Characterization and Excellent Antioxidant Capabilities of Zinc Chelated Squid Protein Nanoparticles.

作者信息

Zhou Qiyi, Wang Tianming, Liu Lixin, Kong Yaqi, Liu Yifan, Wu Wenhui, Diao Xiaozhen

机构信息

Department of Marine Biopharmacology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Putuo Sub-Center of International Joint Research Center for Marine Biological Sciences, Zhongke Road, Putuo District, Zhoushan 316104, China.

出版信息

Foods. 2025 May 18;14(10):1789. doi: 10.3390/foods14101789.

DOI:10.3390/foods14101789
PMID:40428568
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12110907/
Abstract

The functional exploration of marine-derived proteins is at the forefront of nutritional research. The Argentine squid protein (ASP) was extracted from Argentine squid carcasses and was hydrolyzed using neutral protease, with the degree of hydrolysis serving as the response variable. Using single-factor experiments and response surface methodology, we identified optimal conditions for preparing Argentine squid protein peptides (ASPP). The hydrolysis degree reached 41.32% ± 0.27 under the conditions of 7% enzyme preparation addition, 2.4 h enzyme digestion time, and 6% substrate concentration. The ASPP was subsequently chelated with zinc sulfate to produce Zn-ASPP, whose structural and functional properties-including particle size, FTIR, DSC, viscosity, SEM, solubility, emulsibility, foamability, and antioxidant capacity-were systematically characterized. The results indicate that Zn-ASPP forms stable nanoparticles with strong antioxidant activity. The strongest antioxidant capacity reached 73.79% at a solution pH of 8, making it particularly valuable for food industry applications. This work may provide a theoretical basis and practical guidance for the development of zinc-fortified marine protein supplements with enhanced antioxidant properties.

摘要

海洋源蛋白质的功能探索处于营养研究的前沿。阿根廷鱿鱼蛋白(ASP)从阿根廷鱿鱼尸体中提取,并用中性蛋白酶水解,水解度作为响应变量。通过单因素实验和响应面法,我们确定了制备阿根廷鱿鱼蛋白肽(ASPP)的最佳条件。在添加7%酶制剂、酶解时间2.4小时和底物浓度6%的条件下,水解度达到41.32%±0.27。随后将ASPP与硫酸锌螯合生成Zn-ASPP,并对其结构和功能特性——包括粒径、傅里叶变换红外光谱(FTIR)、差示扫描量热法(DSC)、粘度、扫描电子显微镜(SEM)、溶解度、乳化性、起泡性和抗氧化能力——进行了系统表征。结果表明,Zn-ASPP形成具有强抗氧化活性的稳定纳米颗粒。在溶液pH值为8时,最强抗氧化能力达到73.79%,使其在食品工业应用中具有特别的价值。这项工作可为开发具有增强抗氧化特性的锌强化海洋蛋白补充剂提供理论依据和实践指导。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/c81152272347/foods-14-01789-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/211cd21c49f4/foods-14-01789-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/951193ccaad4/foods-14-01789-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/98a9d86f71a3/foods-14-01789-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/56c60a88de31/foods-14-01789-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/bd30df0d14c1/foods-14-01789-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/b6f91e94acf7/foods-14-01789-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/62ae503fa32a/foods-14-01789-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/d7a8ffdd65a6/foods-14-01789-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/7d7a5727ca36/foods-14-01789-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/c81152272347/foods-14-01789-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/211cd21c49f4/foods-14-01789-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/951193ccaad4/foods-14-01789-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/98a9d86f71a3/foods-14-01789-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/56c60a88de31/foods-14-01789-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/bd30df0d14c1/foods-14-01789-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/b6f91e94acf7/foods-14-01789-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/62ae503fa32a/foods-14-01789-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/d7a8ffdd65a6/foods-14-01789-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/7d7a5727ca36/foods-14-01789-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/45ed/12110907/c81152272347/foods-14-01789-g010.jpg

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本文引用的文献

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Critical amino acid residues regulating TRPA1 Zn response: A comparative study across species.调控 TRPA1 锌反应的关键氨基酸残基:跨物种比较研究。
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