Zhu Weizhuo, Sun Liping, Gu Ying, Zhuang Yongliang, Zhang Gaopeng, Fan Xuejing, Ding Yangyue
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
Food Chem X. 2025 Aug 8;30:102903. doi: 10.1016/j.fochx.2025.102903. eCollection 2025 Aug.
This study aims to improve the functional properties of walnut protein isolate (WPI), particularly its solubility and interfacial activity, through ultrasound-assisted succinylation. WPI was treated with succinic anhydride at concentrations of 5 %, 10 %, and 15 % (/w), with or without ultrasound assistance (300 W, 20 min). The effects on WPI's structure and functionality were systematically evaluated. Succinylation improved protein functionality, and ultrasound further enhanced this by promoting unfolding and increasing modification efficiency. FTIR, fluorescence spectroscopy, and SDS-PAGE analyses revealed notable changes in secondary and tertiary structures. Microscopic observations showed that succinylation transformed WPI into a more dispersed flake-like structure. These structural changes contributed to a 2.85-fold improvement in solubility. Molecular dynamics simulations revealed the mechanism by which ultrasound promotes the succinylation reaction. Pearson correlation confirmed strong links between succinylation degree, solubility, and functional performance. This study provides an effective way to improve plant protein function.
本研究旨在通过超声辅助琥珀酰化改善核桃分离蛋白（WPI）的功能特性，尤其是其溶解性和界面活性。用浓度为5%、10%和15%（/w）的琥珀酸酐对WPI进行处理，有或没有超声辅助（300W，20分钟）。系统评估了对WPI结构和功能的影响。琥珀酰化改善了蛋白质功能，超声通过促进蛋白质展开和提高修饰效率进一步增强了这种作用。傅里叶变换红外光谱（FTIR）、荧光光谱和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）分析揭示了二级和三级结构的显著变化。显微镜观察表明，琥珀酰化使WPI转变为更分散的片状结构。这些结构变化使溶解度提高了2.85倍。分子动力学模拟揭示了超声促进琥珀酰化反应的机制。皮尔逊相关性证实了琥珀酰化程度、溶解度和功能性能之间的紧密联系。本研究提供了一种改善植物蛋白功能的有效方法。
