不同 pH 值和浓度下鹰嘴豆蛋白质与咖啡酚的结合动力学和结构分析

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2024-10-01 DOI:10.1016/j.foostr.2024.100401

Beyza Saricaoglu , Hilal Yılmaz , Busra Gultekin Subasi , Mohammad Amin Mohammadifar , Esra Capanoglu

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引用次数: 0

摘要

已有多项研究通过蛋白质与酚类物质的相互作用来改善蛋白质的结构、营养和功能特性。本研究分析了鹰嘴豆蛋白质与咖啡酚类物质相互作用后的结构变化。研究考察了不同酚类浓度（0、0.5、1.0 和 1.5）和 pH 值（7.0 和 9.0）对不同相互作用条件的影响。结果表明，咖啡酚会诱导鹰嘴豆蛋白质的二级和三级结构，这种变化受酚类浓度的影响。与酚类化合物的相互作用导致酰胺 A 在两种 pH 值下的傅立叶变换红外光谱发生蓝移。鹰嘴豆蛋白分离物（CPI）通过 C-N 键和 N-H 键与酚类化合物发生反应，并在蛋白质-酚类化合物复合物之间建立了氢键。热力学参数计算表明，在两种 pH 值（7.0 和 9.0）条件下，氢键和范德华力是 CPI 与酚类提取物之间的主要相互作用类型。此外，在蛋白质与酚类物质相互作用后的形态分析中还观察到了形状的不规则性。除了已证实的结构变化外，本研究还为今后研究酚类物质对鹰嘴豆蛋白质功能和营养特性的影响奠定了基础。

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Binding kinetics and structural analysis of chickpea protein interactions with spent coffee phenolics under varying pH and concentrations

Several studies have been performed to improve structural, nutritional and functional properties of proteins through protein-phenolic interactions. In this study, changes in the structure of chickpea protein following interaction with spent coffee phenolics were analyzed. Varying phenolic concentrations (0, 0.5, 1.0, and 1.5) and pH values (7.0 and 9.0) were examined to investigate the effect of different interaction conditions. The results indicated that spent coffee phenolics induced the secondary and tertiary structure of chickpea protein, and this change was affected by the phenolic concentration. The interaction with phenolic compounds resulted in a blue shift in the FTIR spectra in Amide A at both pH values. Chickpea protein isolate (CPI) reacted with phenolic compounds via C-N and N-H bonds and hydrogen bonds were built up between protein-phenolic complexes. Thermodynamic parameter calculations indicated that hydrogen bonding and van der Waals forces were the primary types of interactions between CPI and phenolic extract at both pH conditions (7.0 and 9.0). Besides, irregularity of shapes was observed in morphological analysis after protein-phenolic interaction. In addition to proven structural changes, this study has laid the basis for future studies investigating the effect of phenolics on the functional and nutritional properties of chickpea proteins.

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.