{"title":"制作橙皮甙和大豆分离蛋白复合物并确定其特性，提高其溶解性和功能特性","authors":"Weiben Ge, Jinghui Chen, Yiheng Li, Hongxin Wang","doi":"10.1007/s11694-025-03186-w","DOIUrl":null,"url":null,"abstract":"<div><p>The low water solubility and stability of hesperidin (HP) as a bioactive substance greatly limit its application. In this paper, the anti-solvent precipitation and pH-shifting methods were used to prepare soybean isolate protein (SPI) and HP complexes. The complex prepared by the pH-shifting method (PSPI-HP) showed a higher loading efficiency of HP than the complex obtained by the anti-solvent precipitation method (ASPI-HP) (90.88 ± 1.27% versus 71.22 ± 0.68%). The stability of PSPI-HP was better than that in ASPI-HP when exposed to environmental factors. Multi-spectral evaluations and molecular docking results indicated that HP formed stable complexes with SPI through hydrogen bonding and hydrophobic interactions. Circular dichroism results demonstrated a decrease in α-helix and an increase in β- sheet and β-turn content upon SPI binding to HP. Compared with SPI and ASPI-HP, PSPI-HP exhibited better antioxidant activity and emulsifying activity. The results offer novel perspectives on the interaction between SPI and HP and broaden the potential applications of HP in the food and pharmaceutical industries.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3360 - 3373"},"PeriodicalIF":2.9000,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fabrication and characterization of hesperidin and soybean protein isolate complexes with enhancing solubility and functional properties\",\"authors\":\"Weiben Ge, Jinghui Chen, Yiheng Li, Hongxin Wang\",\"doi\":\"10.1007/s11694-025-03186-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The low water solubility and stability of hesperidin (HP) as a bioactive substance greatly limit its application. In this paper, the anti-solvent precipitation and pH-shifting methods were used to prepare soybean isolate protein (SPI) and HP complexes. The complex prepared by the pH-shifting method (PSPI-HP) showed a higher loading efficiency of HP than the complex obtained by the anti-solvent precipitation method (ASPI-HP) (90.88 ± 1.27% versus 71.22 ± 0.68%). The stability of PSPI-HP was better than that in ASPI-HP when exposed to environmental factors. Multi-spectral evaluations and molecular docking results indicated that HP formed stable complexes with SPI through hydrogen bonding and hydrophobic interactions. Circular dichroism results demonstrated a decrease in α-helix and an increase in β- sheet and β-turn content upon SPI binding to HP. Compared with SPI and ASPI-HP, PSPI-HP exhibited better antioxidant activity and emulsifying activity. The results offer novel perspectives on the interaction between SPI and HP and broaden the potential applications of HP in the food and pharmaceutical industries.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":631,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"19 5\",\"pages\":\"3360 - 3373\"},\"PeriodicalIF\":2.9000,\"publicationDate\":\"2025-03-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11694-025-03186-w\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-025-03186-w","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Fabrication and characterization of hesperidin and soybean protein isolate complexes with enhancing solubility and functional properties
The low water solubility and stability of hesperidin (HP) as a bioactive substance greatly limit its application. In this paper, the anti-solvent precipitation and pH-shifting methods were used to prepare soybean isolate protein (SPI) and HP complexes. The complex prepared by the pH-shifting method (PSPI-HP) showed a higher loading efficiency of HP than the complex obtained by the anti-solvent precipitation method (ASPI-HP) (90.88 ± 1.27% versus 71.22 ± 0.68%). The stability of PSPI-HP was better than that in ASPI-HP when exposed to environmental factors. Multi-spectral evaluations and molecular docking results indicated that HP formed stable complexes with SPI through hydrogen bonding and hydrophobic interactions. Circular dichroism results demonstrated a decrease in α-helix and an increase in β- sheet and β-turn content upon SPI binding to HP. Compared with SPI and ASPI-HP, PSPI-HP exhibited better antioxidant activity and emulsifying activity. The results offer novel perspectives on the interaction between SPI and HP and broaden the potential applications of HP in the food and pharmaceutical industries.
期刊介绍：
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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