非共价和共价络合对大豆分离蛋白-大豆异黄酮配合物结构、功能特性和消化行为的影响

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-01-12 DOI:10.1016/j.ifset.2025.103928

Jiannan Yan , Qianqian Gu , Fangxiao Xing , Jiale Gao , Jingsheng Liu , Chengbin Zhao , Hao Zhang

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引用次数: 0

摘要

蛋白质与多酚之间的相互作用对改善蛋白质的理化性质和多酚的稳定性具有重要意义。研究了大豆分离蛋白（SPI）与大豆异黄酮（SI）的非共价和共价络合对其结构、功能特性和消化行为的影响。共价配合物具有较高的SPI-SI结合度，较低的表面疏水性和游离巯基。SPI与SI的共价相互作用更强，形成了更灵活的二级结构和更松散的三级构象。SPI-SI共价相互作用增强了其溶解性、乳化性、抗氧化性、热稳定性和化学稳定性。共价络合抑制了蛋白质的胃消化，提高了蛋白质的消化稳定性。在胃消化阶段对SI有较强的保护作用。然而，SPI-SI共价相互作用促进了蛋白质的肠道消化，促进了SI的靶向释放，从而提高了共价结合SI的生物可及性。因此，SPI-SI共价配合物可作为递送载体和保健食品中的功能性成分。

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Effect of non-covalent and covalent complexation on structure, functional properties and digestive behavior of soybean protein isolate-soybean isoflavone complexes

The interactions between proteins and polyphenols are important to improve the physicochemical properties of proteins and the stability of polyphenols. The effects of non-covalent and covalent complexation of soybean protein isolate (SPI) with soybean isoflavone (SI) on the structure, functional properties and digestive behavior of SPI-SI complexes were investigated. The covalent complexes had higher SPI-SI binding degree as well as lower surface hydrophobicity and free sulfhydryl groups. SPI showed stronger covalent interactions with SI, which formed more flexible secondary structure and looser tertiary conformation. The solubility, emulsification property, antioxidant activity, thermal and chemical stability were enhanced by SPI-SI covalent interactions. The covalent complexation inhibited the gastric digestion of protein and enhanced its digestive stability. It provided a stronger protection for SI during the gastric digestion stage. However, SPI-SI covalent interactions promoted the intestinal digestion of proteins and facilitated the targeted release of SI, leading to the improved bioaccessibility of covalently bound SI. Therefore, the SPI-SI covalent complexes can be used as delivery carriers and functional ingredients in health food.

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.