通过酶糖基化水合驱动的结构工程:普鲁兰玉米蛋白涂层中槲皮素的持续释放,用于延长核桃的保存

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
Zi-han Wang , Xue-li Liu , Rui-qi Sun , Bin Qi , Jun-xia Xia , Da-yong Zhou , Liang Song
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引用次数: 0

摘要

本研究开发了含有槲皮素糖化玉米蛋白纳米粒子(gZein I-III-Que)的普鲁兰基可食用涂层,以减轻核桃的氧化酸败。酶糖基化驱动水合工程调节玉米蛋白和普鲁兰之间的界面相互作用,形成结构均匀的纳米复合材料。优化后的中间糖化膜(gZein II-Que@Pul)通过均匀的纳米颗粒分散(PDI为0.19±0.02)和提高机械强度(28.48±0.52 MPa),解决了疏水抗氧化剂与亲水性基质之间的不相容问题。水合介导的结构重组平衡了分子迁移率和扩散阻力,通过非菲克动力学维持抗氧化剂释放(Korsmeyer-Peppas n = 0.55)。该涂层将氧透性降低至0.10±0.02 kg m−2·s−1,具有较高的抗氧化效率(I50 = 1.4 mg/mL),细胞相容性超过80%的细胞存活率。应用于核桃,gZein II-Que@Pul在25℃下延长了528±25%的保质期,保留了91.76±1.17%的omega-3和95.22±0.76%的omega-6脂肪酸。MRI空间分析显示,脂质氧化抑制与水合驱动的槲皮素释放在空间上相关,过氧化值降低(57.53±2.73%)证实了这一点。通过调整糖基化程度,这项工作建立了酶水合工程作为可持续食品保存的可扩展策略。优化后的涂层通过水合调节的扩散动力学和界面稳定性来协调生物活性传递和结构完整性,利用可再生生物聚合物来推进植物蛋白-多糖杂交种作为功能屏障,以最大限度地减少富含脂质的食品的采后损失。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Hydration-driven structural engineering via enzymatic glycation: Sustained quercetin release in pullulan-zein coatings for extended walnut preservation

Hydration-driven structural engineering via enzymatic glycation: Sustained quercetin release in pullulan-zein coatings for extended walnut preservation
This study developed pullulan-based edible coatings incorporating quercetin-loaded glycated zein nanoparticles (gZein I–III-Que) to mitigate oxidative rancidity in walnuts. Enzymatic glycation-driven hydration engineering modulated interfacial interactions between zein and pullulan, forming structurally homogeneous nanocomposites. The optimized intermediate glycation coating (gZein II-Que@Pul) resolved incompatibility between hydrophobic antioxidants and hydrophilic matrices through uniform nanoparticle dispersion (PDI 0.19 ± 0.02) and enhanced mechanical strength (28.48 ± 0.52 MPa). Hydration-mediated structural reorganization balanced molecular mobility and diffusion resistance, sustaining antioxidant release via non-Fickian kinetics (Korsmeyer-Peppas n = 0.55). The coatings reduced oxygen permeability to 0.10 ± 0.02 kg m−2·s−1 and demonstrated high antioxidant efficiency (I50 = 1.4 mg/mL) alongside cytocompatibility exceeding 80 % cell viability. Applied to walnuts, gZein II-Que@Pul extended shelf life by 528 ± 25 % at 25 °C, retaining 91.76 ± 1.17 % omega-3 and 95.22 ± 0.76 % omega-6 fatty acids. MRI spatial analysis visualized lipid oxidation suppression spatially correlated with hydration-driven quercetin release, validated by peroxide value reductions (57.53 ± 2.73 %). By tailoring glycation degree, this work establishes enzymatic hydration engineering as a scalable strategy for sustainable food preservation. The optimized coating harmonizes bioactive delivery and structural integrity through hydration-modulated diffusion kinetics and interfacial stability, leveraging renewable biopolymers to advance plant protein-polysaccharide hybrids as functional barriers for minimizing postharvest losses in lipid-rich foods.
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来源期刊
Food Hydrocolloids
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.
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