Covalent modification using polyphosphates improves the structural and functional properties of spirulina protein: effects of polyphosphate type and concentration

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI:10.1093/ijfood/vvaf068

Qiaoli Zhao, Zhiying Yang, Meiyi Li, Jinwei Li, Saiyi Zhong

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Abstract

Abstract The objective of this study was to investigate the feasibility of enhancing the functional properties of spirulina protein (SPP) through polyphosphate covalent modification. The results indicated that the introduction of polyphosphates did not result in the degradation of the primary subunits of SPP, but rather increased its surface electronegativity and reduced particle size. Additionally, an increase in surface hydrophobic groups and free sulphhydryl groups was observed in polyphosphate-treated SPP, which can be attributed to changes in the secondary structure and tertiary conformation of SPP. Functional property analysis revealed that polyphosphate treatment could enhance the solubility, oil holding capacity, emulsifying capacity, and foaming ability of SPP. Moreover, the types and concentrations of polyphosphates significantly influenced these functional properties. Specifically, treatment with 8% sodium tripolyphosphate (STP) improved the solubility, emulsifying capacity, and foaming ability of SPP by 39.4%, 28.9%, and 30.9%, respectively. These findings suggest that STP treatment is a promising approach for improving the functional properties of SPP.

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聚磷酸盐共价修饰螺旋藻蛋白的结构和功能特性：聚磷酸盐类型和浓度的影响

摘要本研究旨在探讨通过多磷酸共价修饰提高螺旋藻蛋白（SPP）功能特性的可行性。结果表明，聚磷酸盐的引入并没有导致SPP初级亚基的降解，反而提高了SPP的表面电负性，减小了SPP的粒径。聚磷处理后的SPP表面疏水性基团和游离巯基增加，这可能是由于SPP的二级结构和三级构象发生了变化。功能特性分析表明，聚磷处理可以提高SPP的溶解度、持油能力、乳化能力和发泡能力。聚磷酸盐的种类和浓度对这些功能特性有显著影响。其中，8%的三聚磷酸钠（STP）处理使SPP的溶解度、乳化能力和发泡能力分别提高了39.4%、28.9%和30.9%。这些发现表明STP处理是改善SPP功能特性的一种有希望的方法。

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

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.

文献相关原料

原料信息

原料厂家

1-anilino-8-naphthalene sulfonate (ANS)
82-76-8

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5,5′-Dithio-bis-(2-nitrobenzoic acidic) (DTNB)
69-78-3

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Sodium trimetaphosphate (STM)
7785-84-4

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Sodium tripolyphosphate (STP)
7758-29-4

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