Yixiang Wang , Yingxue Tang , Mengting Zhao , Bing Yan , Yu Zhang , Xixi Gao , Junfeng Fan , Mengze Wang
{"title":"过渡金属离子催化燕麦多肽组装成淀粉样原纤维:可行性、理化性质和壳聚糖膜增强","authors":"Yixiang Wang , Yingxue Tang , Mengting Zhao , Bing Yan , Yu Zhang , Xixi Gao , Junfeng Fan , Mengze Wang","doi":"10.1016/j.foodhyd.2025.111628","DOIUrl":null,"url":null,"abstract":"<div><div>Currently, the preparation of protein-based amyloid fibrils (AFs) is challenging due to long heating times and high energy consumption, hindering large-scale application. However, this study found that transition metal ions (Zn<sup>2+</sup> and Fe<sup>2+</sup>) can rapidly induce AF formation from oat peptides (3 kDa < Mw < 10 kDa), reducing acid-heat treatment time by 50–60 %. FTIR analysis revealed that metal ion-induced salt bridges and peptide-peptide hydrogen bonds increase the β-sheet content necessary for AF formation to 14–23 %. Physicochemical analysis showed that peptide-based AFs have strong cross-linking ability and high hydrophobicity (270–293), but low solubility (22.3–34.7 %). When cross-linked in chitosan films, AFs form a network structure, resulting in composite films with high mechanical properties (10.8–11.6 mPa), extended ductility (137–142 %), and notable resistance to swelling (18.7–18.8 %) and water solubility (21.5–21.6 %). This significantly improves the common shortcomings of natural degradable films and highlights their potential for application. The research deepens our understanding of the interaction between transition metal ions and peptides, providing a technical foundation for the large-scale preparation and application of peptide-based AFs.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111628"},"PeriodicalIF":11.0000,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Transition metal ion-catalyzed assembly of oat peptides into amyloid fibrils: Feasibility, physicochemical properties, and chitosan film reinforcement\",\"authors\":\"Yixiang Wang , Yingxue Tang , Mengting Zhao , Bing Yan , Yu Zhang , Xixi Gao , Junfeng Fan , Mengze Wang\",\"doi\":\"10.1016/j.foodhyd.2025.111628\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Currently, the preparation of protein-based amyloid fibrils (AFs) is challenging due to long heating times and high energy consumption, hindering large-scale application. However, this study found that transition metal ions (Zn<sup>2+</sup> and Fe<sup>2+</sup>) can rapidly induce AF formation from oat peptides (3 kDa < Mw < 10 kDa), reducing acid-heat treatment time by 50–60 %. FTIR analysis revealed that metal ion-induced salt bridges and peptide-peptide hydrogen bonds increase the β-sheet content necessary for AF formation to 14–23 %. Physicochemical analysis showed that peptide-based AFs have strong cross-linking ability and high hydrophobicity (270–293), but low solubility (22.3–34.7 %). When cross-linked in chitosan films, AFs form a network structure, resulting in composite films with high mechanical properties (10.8–11.6 mPa), extended ductility (137–142 %), and notable resistance to swelling (18.7–18.8 %) and water solubility (21.5–21.6 %). This significantly improves the common shortcomings of natural degradable films and highlights their potential for application. The research deepens our understanding of the interaction between transition metal ions and peptides, providing a technical foundation for the large-scale preparation and application of peptide-based AFs.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"169 \",\"pages\":\"Article 111628\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2025-06-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X25005880\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25005880","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Transition metal ion-catalyzed assembly of oat peptides into amyloid fibrils: Feasibility, physicochemical properties, and chitosan film reinforcement
Currently, the preparation of protein-based amyloid fibrils (AFs) is challenging due to long heating times and high energy consumption, hindering large-scale application. However, this study found that transition metal ions (Zn2+ and Fe2+) can rapidly induce AF formation from oat peptides (3 kDa < Mw < 10 kDa), reducing acid-heat treatment time by 50–60 %. FTIR analysis revealed that metal ion-induced salt bridges and peptide-peptide hydrogen bonds increase the β-sheet content necessary for AF formation to 14–23 %. Physicochemical analysis showed that peptide-based AFs have strong cross-linking ability and high hydrophobicity (270–293), but low solubility (22.3–34.7 %). When cross-linked in chitosan films, AFs form a network structure, resulting in composite films with high mechanical properties (10.8–11.6 mPa), extended ductility (137–142 %), and notable resistance to swelling (18.7–18.8 %) and water solubility (21.5–21.6 %). This significantly improves the common shortcomings of natural degradable films and highlights their potential for application. The research deepens our understanding of the interaction between transition metal ions and peptides, providing a technical foundation for the large-scale preparation and application of peptide-based AFs.
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.