Study on the mechanism of riboflavin/UV induced soy protein nanofibrils hydrogel by photo crosslinking

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-21 DOI:10.1016/j.foodhyd.2025.111671

Xu Zhang , Hekai Zhao , Yao Lu , Baokun Qi , Yang Li

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引用次数: 0

Abstract

Fibrillar modification significantly enhanced the functional properties of soy protein nanofibrils (SPF). Through acid-heat induction, this study successfully converted soy protein isolate (SPI) into SPF and systematically investigated the gelation mechanism of riboflavin (RF)/UV-induced SPF photo-crosslinked hydrogels. The results demonstrated that RF actively participated in the crosslinking reaction, and fibrillar modification significantly improved the binding ability of SPI with RF. Isothermal titration calorimetry (ITC) revealed that fibrillar modification altered the thermodynamics of the SPI/RF binding, shifting the reaction from endothermic to exothermic, with the binding driving force transitioning from hydrophobic interactions to hydrogen bonding. After UV irradiation at a riboflavin concentration of 0.5 mM, both SPI and SPF samples exhibited optimal rheological properties. Notably, the SPF/RF system was able to stably form a gel, with its storage modulus increasing by 74-fold and 25-fold compared to the SPI/RF system and the native SPF sample, respectively. This enhancement indicates the formation of a more continuous three-dimensional network structure, wherein riboflavin functions as a photocatalyst. Circular dichroism analysis indicated that photo crosslinking did not significantly alter the protein's secondary structure. Additionally, Raman spectroscopy analysis showed a reduction in the characteristic peaks of phenylalanine (970−1055 cm⁻¹) and tryptophan (756 cm⁻¹) after photo crosslinking, suggesting that synergistic interactions with tyrosine contributed to the formation of the crosslinking network. This study provides a theoretical foundation for the design of light-responsive plant protein-based materials and broadens the application prospects of SPF.

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核黄素/紫外线诱导大豆蛋白纳米原纤维水凝胶的光交联机理研究

原纤维改性显著提高了大豆蛋白纳米原纤维（SPF）的功能特性。本研究通过酸热诱导，成功地将大豆分离蛋白（SPI）转化为SPF，系统地研究了核黄素(RF)/紫外线诱导的SPF光交联水凝胶的凝胶化机理。结果表明，RF积极参与交联反应，纤维修饰显著提高了SPI与RF的结合能力。等温滴定量热法（ITC）显示，纤维修饰改变了SPI/RF结合的热力学，使反应从吸热转变为放热，结合驱动力从疏水相互作用转变为氢键作用。在核黄素浓度为0.5 mM的紫外线照射下，SPI和SPF样品均表现出最佳的流变性能。值得注意的是，SPF/RF系统能够稳定地形成凝胶，与SPI/RF系统和天然SPF样品相比，其储存模量分别增加了74倍和25倍。这种增强表明形成了一个更连续的三维网络结构，其中核黄素作为光催化剂起作用。圆二色性分析表明，光交联没有显著改变蛋白质的二级结构。此外，拉曼光谱分析显示，光交联后苯丙氨酸（970 ~ 1055 cm−1）和色氨酸（756 cm−1）的特征峰降低，表明与酪氨酸的协同作用促进了交联网络的形成。本研究为光响应植物蛋白基材料的设计提供了理论基础，拓宽了SPF的应用前景。

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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.