Wang Tongyi, Yang Xujin, Lu Peng, Wang Wenjun, Gao Aiwu, Cai Zhixiang, Liu Donghong
Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Food Chem. 2025 Nov 15;492(Pt 3):145589. doi: 10.1016/j.foodchem.2025.145589. Epub 2025 Jul 17.
Protein-polysaccharide combinations that result in the formation of electrostatic complexes or coacervates have been the focus of extensive food studies. In this study, complexes based on myofibrillar protein and sunflower pectin with three degrees of esterification (78.46 %, 69.00 %, and 38.05 %) were formed and utilized as emulsifiers for the emulsion stabilization. These complexes can effectively stabilize emulsions by adsorbing at the oil-water interface, thereby forming a viscoelastic film that enhances emulsion stability. The SP1-MP and SP2-MP complexes possess robust interfacial strength, whereas the SP3-MP complex-formed film has relatively weaker interfacial strength. Moreover, molecular dynamics simulation results showed that the binding energies (from -8.98 kcal/mol to -7.56 kcal/mol) for the respective docking increased with increasing pectin degrees of esterification, whereas an average bond length (ranging from 2.85 Å to 2.92 Å) decreased with increasing pectin degrees of esterification. These findings provide significant insights into the design of polysaccharide-protein complex-based emulsions in the food industry.
能够形成静电复合物或凝聚层的蛋白质 - 多糖组合一直是食品领域广泛研究的重点。在本研究中，制备了基于肌原纤维蛋白和三种酯化度（78.46%、69.00%和38.05%）的向日葵果胶的复合物，并将其用作乳液稳定剂。这些复合物可通过吸附在油水界面有效地稳定乳液，从而形成增强乳液稳定性的粘弹性膜。SP1 - MP和SP2 - MP复合物具有较强的界面强度，而SP3 - MP复合物形成的膜的界面强度相对较弱。此外，分子动力学模拟结果表明，随着果胶酯化度的增加，各自对接的结合能（从 - 8.98千卡/摩尔增加到 - 7.56千卡/摩尔）增加，而平均键长（从2.85 Å到2.92 Å）随着果胶酯化度的增加而减小。这些发现为食品工业中基于多糖 - 蛋白质复合物的乳液设计提供了重要见解。
