Improving the functionality and bioactivity of potato protein via PEG-sugar deep eutectic solvent extraction: Hydrogen bond regulation and mechanistic insights

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-16 DOI:10.1016/j.foodhyd.2025.111767

Wenyu Zheng , Mouming Zhao , Feibai Zhou

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Abstract

Potato protein is a high-quality protein due to its high nutritional value, non-allergenicity and various biological activities. The challenge in extracting potato protein from starch wastewater lies in achieving green efficiency and preserving fragile bioactivity. In this work, a novel PEG-sugar deep eutectic solvent (DES) was developed to achieve stable protein extraction by modulating the strength of the hydrogen bond network (HBN) and sugar isomers. The increased HBN strength enhanced protein activity 2 fold by reducing hydrophobic interactions. Regarding sugar isomers, pyranose (mannose and glucose) improved protein activity protection 1.5–2 fold over furanose (fructose) by slowing conformational changes, with mannose further maintaining the hydration shell. Compared with traditional acid-heat method, potato protein solubility increased 2 fold, functional properties improved 1–1.5 fold, and the lipid acyl hydrolases (LAH) activity of the patatin fraction increased nearly 10 fold. This work provides a feasible strategy for producing high-value potato proteins and offers valuable guidance for DES applications in extracting bioactive substances from aqueous industrial waste.

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通过聚乙二醇-糖深度共晶溶剂萃取提高马铃薯蛋白的功能和生物活性：氢键调节和机理研究

马铃薯蛋白具有高营养价值、不致敏性和多种生物活性，是一种优质蛋白质。从淀粉废水中提取马铃薯蛋白的挑战在于实现绿色效率和保持脆弱的生物活性。在这项工作中，开发了一种新的peg -糖深度共晶溶剂（DES），通过调节氢键网络（HBN）和糖异构体的强度来实现稳定的蛋白质提取。HBN强度的增加通过减少疏水相互作用使蛋白质活性提高了2倍。对于糖异构体，吡喃糖（甘露糖和葡萄糖）通过减缓构象变化，比呋喃糖（果糖）提高了1.5-2倍的蛋白质活性保护，甘露糖进一步维持了水合外壳。与传统酸热法相比，马铃薯蛋白溶解度提高了2倍，功能特性提高了1 ~ 1.5倍，脂肪酰水解酶（LAH）活性提高了近10倍。本研究为马铃薯高价值蛋白的制备提供了可行的策略，并为DES在工业废水生物活性物质提取中的应用提供了有价值的指导。

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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.