设计阿魏酸官能化双蛋白共轭物：加工过程引起的变化、结构相互作用和可持续的钙强化

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-06 DOI:10.1016/j.foodhyd.2024.110824

Kefan Ouyang , Yufeng Wang , Hexiang Xie , Yuanyuan Feng , Hua Xiong , Qiang Zhao

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引用次数: 0

摘要

考虑到发芽和搅拌时间的影响，本研究探讨了大米谷蛋白和蛋白与阿魏酸的结构变化和共价相互作用。我们利用三元相图分析了这些蛋白质-阿魏酸共轭物的抗氧化特性和体外消化行为。发芽时间的延长增强了大米谷蛋白的共轭潜力，而搅拌时间的延长则增加了蛋白的分子柔韧性。大米谷蛋白与蛋白的最佳比例（6:4）可提高表面疏水性。体外消化显示，较高比例的大米谷蛋白有助于胃消化，而较多的蛋白则有助于肠道水解。发芽时间的延长降低了消化过程中的颗粒大小和抗氧化能力，但对蛋壳中的钙负荷产生了负面影响。这些发现凸显了量身定制的蛋白质-阿魏酸共轭物在改善功能特性和食品应用方面的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Designing ferulic acid-functionalized dual protein conjugates: Process-induced changes, structural interplays, and sustainable calcium fortification

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Designing ferulic acid-functionalized dual protein conjugates: Process-induced changes, structural interplays, and sustainable calcium fortification

This study investigates the structural changes and covalent interactions of rice glutelin and egg white proteins with ferulic acid, considering the effects of germination and whisking times. Using ternary phase diagrams, we analyzed the antioxidant properties and in vitro digestive behaviors of these protein-ferulic acid conjugates. Increased germination time enhanced the conjugate potential of rice glutelin, while prolonged whisking time increased the molecular flexibility of egg white proteins. The optimal ratio of rice glutelin to egg white proteins (6:4) resulted in higher surface hydrophobicity. In vitro digestion showed that a higher proportion of rice glutelin aids gastric digestion, while more egg white protein supports intestinal hydrolysis. Extended germination time reduced particle size and antioxidant capacities during digestion but negatively impacted calcium loading from eggshells. These findings highlight the potential of tailored protein-ferulic acid conjugates for improved functional properties and food applications.

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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.