不同pH值对糖基化鹰嘴豆蛋白-柑橘果胶共轭物结构及其高内相乳液特性的影响。
Effects of varying pH levels on the structure of glycosylated chickpea protein-citrus pectin conjugates and its high internal phase emulsion characteristics.
作者信息
Yu Xiyu, Zhang Jian, Chen Lijuan, Guo Xiaohui, Zhao Yating, Guo Xiaobing
机构信息
School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832000, China.
Guangdong Engineering Technology Research Center for Photoelectric Sensing Materials & Devices, Guangzhou Key Laboratory of Sensing Materials & Devices, Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering, School of Mechanical and Electrical Engineering, Guangzhou University, Guangzhou 510006, China.
出版信息
Int J Biol Macromol. 2025 Jul;318(Pt 2):145148. doi: 10.1016/j.ijbiomac.2025.145148. Epub 2025 Jun 10.
In this study, we investigated the structural characteristics, emulsifying properties, and oil-water interface behaviors of chickpea protein isolate (CPI) and CPI-CP (citrus pectin) conjugates at different pH values (3.0, 5.0, 7.0, 9.0, and 11.0). The structure and functional properties of CPI-CP conjugates were observed to undergo changes in response to variations in pH values. The results confirmed that, compared with CPI and CPI-CP mixture, the CPI-CP conjugates exhibited stronger resistance to interfacial disruption and better adsorption ability. Moreover, compared with the other pH conditions, the high internal phase emulsions (HIPEs) stabilized by CPI-CP conjugates exhibited a characteristic of relatively smaller oil droplet size under the influence of pH 5.0. Related results showed that glycosylation modification could improve the emulsifying properties of CPI under different pH conditions.
在本研究中，我们研究了不同pH值（3.0、5.0、7.0、9.0和11.0）下鹰嘴豆分离蛋白（CPI）和CPI-柑橘果胶（CPI-CP）共轭物的结构特征、乳化特性及油水界面行为。观察到CPI-CP共轭物的结构和功能特性会随着pH值的变化而发生改变。结果证实，与CPI和CPI-CP混合物相比，CPI-CP共轭物对界面破坏表现出更强的抗性和更好的吸附能力。此外，与其他pH条件相比，在pH 5.0的影响下，由CPI-CP共轭物稳定的高内相乳液（HIPE）呈现出相对较小油滴尺寸的特征。相关结果表明，糖基化修饰可改善不同pH条件下CPI的乳化特性。
Zotero 插件