不同酯化程度的果胶对谷蛋白冻融稳定性的影响：结构、功能特性和冷冻保护机制

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-11-15 DOI:10.1016/j.foodchem.2024.142040

Wei Tang, Xinyi Lin, Longfei Ye, Jianfei He, Zhijun Wang, Jianfei Tang, Jianhua Liu, Peicheng Zhao

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引用次数: 0

摘要

酯化度（DE）对果胶防止谷蛋白冷冻变质的低温保护功能的影响尚不清楚。本文应用核磁共振、HPSEC-MALLS、HPGPC和光学显微镜测定了不同酯化度果胶的结构和冰再结晶抑制（IRI）活性。研究了果胶对谷蛋白结构、理化性质和分子相互作用的影响。结果表明，低酯果胶（LEP）比高酯果胶（HEP）表现出更高的 IRI 活性，并能减少谷蛋白在冷冻储存过程中的损伤。此外，扫描电子显微镜（SEM）和低场核磁共振（LMR）显示，低酯果胶有效地帮助维持了谷蛋白的网络结构，并抑制了谷蛋白的水分迁移。此外，分子对接结果表明，LEP 与谷蛋白的亲和力高于 HEP。这些结果表明，通过 IRI 活性、水迁移和可能的分子相互作用等途径，LEP 比 HEP 具有更好的低温保护作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism

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Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism

The effect of degree of esterification (DE) on the cryoprotective function of pectin against the frozen deterioration of gluten protein is still unclear. Here, NMR, HPSEC-MALLS, HPGPC and optical microscrope were applied to determine the structure and ice recrystallization inhibition (IRI) activity of pectin with varying DE. The effect on structure, physicochemical properties and molecular interaction of gluten supplemented with pectin were investigated. Results suggested that low-ester pectin (LEP) exhibited higher IRI activity than that of high-ester pectin (HEP), and reduced the damage of gluten during freezing storage. Moreover, SEM and low field-NMR revealed that LEP effectively helped to maintain the network structure and inhibited the water migration of gluten. Besides, molecular docking results suggested higher affinity between LEP and gluten protein than that of HEP. These results illustrated better cryoprotective effects of LEP than that of HEP through pathways including IRI activity, water migration, and possible molecular interaction.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.