Effect of High Voltage Pulsed Electric Field Pretreatment on the Biological Activity and Enzymolysis of Phosvitin from Black Carp Roe

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-07-22 DOI:10.1007/s11483-025-10006-7

Xiaoyuan Wang, Ashily Liang Wang, Weiqiang Qiu, Li Li, Yunzi Jiang, Wenbin Zhao, Feng Li, Yinzhe Jin

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Abstract

The effects of assisted extraction with high voltage pulsed electric field (PEF) of phosvitin (Pv) from black carp roe on extraction rate, protein structure, physicochemical properties, antioxidant activity, degree of enzymatic hydrolysis, and antioxidant activity were investigated. The number of pulses and the electric field intensity were varied. Compared to the untreated sample, when the pulse number was 12 and the electric field intensity was 20 kV/cm, the extraction rate of Pv was increased by 1.10%, and the emulsification activity and emulsion stability increased to 22.15 m²/g and 54.02%, which was 2.95 m²/g and 4.84%, respectively. The denaturation temperature of Pv decreased from 118.33 to 103.78 ℃, and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability and Fe²⁺ ion chelating ability increased to 45.38% and 74.30%, which were 2.02% and 7.64% higher, respectively. Meanwhile, the molecular weight and the number of subunits of Pv were unchanged, and the secondary structure changed from β-sheet to random coil and β-turn. Scanning electron microscopic analysis showed that the application of PEF did not damage the Pv surface. After assisted extraction with PEF, Pv was hydrolyzed by alkaline protease and trypsin to obtain phosphopeptides (PP), with a degree of hydrolysis of 39.03 ± 0.28%, total antioxidant capacity of 263.16 ± 17.19 µmol/100 mg, Fe²⁺ chelating ability of 86.86 ± 1.66%, and the surface hydrophobicity was enhanced. All these values were significantly higher than the untreated group, facilitating the chelation of PP with metal ions to produce metal ion bio-supplements. The relationship between the structural changes and functions of Pv after assisted extraction with PEF was elucidated.

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高压脉冲电场预处理对鲢鱼鱼籽光维素生物活性及酶解的影响

研究了高压脉冲电场（PEF）辅助提取黑鱼鱼子中磷维素（Pv）对其提取率、蛋白质结构、理化性质、抗氧化活性、酶解度和抗氧化活性的影响。脉冲数和电场强度是不同的。当脉冲数为12，电场强度为20 kV/cm时，与未处理样品相比，Pv提取率提高了1.10%，乳化活性和乳化稳定性分别提高到22.15 m2/g和54.02%，乳化活性和乳化稳定性分别为2.95 m2/g和4.84%。Pv的变性温度由118.33℃降至103.78℃，对2,2-二苯基-1-吡啶肼基自由基的清除能力和对Fe2+离子的螯合能力分别提高到45.38%和74.30%，分别提高2.02%和7.64%。同时，Pv的分子量和亚基数保持不变，二级结构由β-片状变为随机线圈状和β-匝状。扫描电镜分析表明，PEF的应用对Pv表面没有损伤。经PEF辅助提取后，Pv经碱性蛋白酶和胰蛋白酶水解得到磷酸肽（PP），其水解度为39.03±0.28%，总抗氧化能力为263.16±17.19µmol/100 mg， Fe2+螯合能力为86.86±1.66%，表面疏水性增强。这些数值均显著高于未处理组，有利于PP与金属离子的螯合产生金属离子生物补剂。阐明了PEF辅助萃取后Pv的结构变化与功能之间的关系。

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 Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.