Disaccharides as inhibitors of urea-induced soy protein aggregation: A comparative study

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-29 DOI:10.1016/j.foodhyd.2025.111600

Zhaonan Zhang , Tianyi Zhang , Wenwen Chen , Xin Zhang , Lianzhou Jiang , Yan Zhang , Xiaonan Sui

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引用次数: 0

Abstract

Protein denaturation is often accompanied by spontaneous reversible or irreversible aggregation, which may negatively affect the properties of food. This study used urea as a denaturant to induce the aggregation of soy protein isolate (SPI) and introduced three typical disaccharides (sucrose, maltose, and trehalose) to compare their effects on SPI aggregation. The results showed that the addition of urea led to the formation of SPI aggregates. In the presence of these three disaccharides, the particle size of the samples was reduced by 21.19 %, 34.34 %, and 58.31 %, respectively, compared to samples with only urea. Small-angle X-ray scattering results indicated that the presence of disaccharides stabilized the unfolded state of SPI, preventing further aggregation. Transmission electron microscopy and atomic force microscopy further visually demonstrated that the three disaccharides inhibited the formation of SPI aggregates to varying degrees, with trehalose showing the most significant inhibitory effect. The findings of this study provide a strategy for inhibiting protein aggregation by adding different disaccharides, particularly trehalose, which could be valuable in food processing applications.

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双糖作为尿素诱导的大豆蛋白聚集抑制剂的比较研究

蛋白质变性通常伴随着自发可逆或不可逆的聚集，这可能会对食品的性能产生负面影响。本研究以尿素为变性剂诱导大豆分离蛋白（SPI）的聚集，并引入三种典型的双糖（蔗糖、麦芽糖和海藻糖），比较它们对SPI聚集的影响。结果表明，尿素的加入导致SPI团聚体的形成。与只添加尿素的样品相比，添加这三种双糖的样品的粒径分别降低了21.19%、34.34%和58.31%。小角度x射线散射结果表明，双糖的存在稳定了SPI的未折叠状态，阻止了进一步的聚集。透射电镜和原子力显微镜进一步直观地表明，三种双糖不同程度地抑制SPI聚集体的形成，其中海藻糖的抑制作用最为显著。本研究结果提供了一种通过添加不同的双糖，特别是海藻糖来抑制蛋白质聚集的策略，这在食品加工应用中可能是有价值的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.