牡蛎（Crassostrea hongkong gensis）分离蛋白：提取pH对其理化、构象和功能特性的影响

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-14 DOI:10.1016/j.foodchem.2025.145549

Yu Liu, Mingtang Tan, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin, Guoping Zhu, Wenhong Cao

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引用次数: 0

摘要

研究了提取pH对香港牡蛎分离蛋白（OPIs）理化、构象和功能特性的影响。结果表明，随着提取pH的增加，OPIs的得率、纯度、粒径和表面疏水性显著增加（P <； 0.05），而游离巯基含量和L*值显著降低（P <； 0.05）。多光谱分析和扫描电镜显示，高pH促进了α-螺旋结构向β-片结构的转变，改变了色氨酸残基的微环境和蛋白质的微观结构。此外，在萃取pH 10时，OPIs表现出最佳的凝胶强度、水/油吸收能力、起泡能力和热稳定性，表明其适合凝胶基和泡沫基食品应用。而在萃取pH 8时，OPIs的溶解度和乳化能力最高。这些结果为定制特定功能的opi提取提供了基础。

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Oyster (Crassostrea hongkongensis) protein isolates: Influence of extraction pH on physicochemical, conformational and functional properties

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Oyster (Crassostrea hongkongensis) protein isolates: Influence of extraction pH on physicochemical, conformational and functional properties

This study investigated the effects of extraction pH on the physicochemical, conformational, and functional properties of oyster (Crassostrea hongkongensis) protein isolates (OPIs). The results showed that with increasing extraction pH, the yield, purity, particle size, and surface hydrophobicity of OPIs significantly increased (P < 0.05), while the content of free sulfhydryl groups and the L* value significantly decreased (P < 0.05). Multispectral analysis and scanning electron microscope revealed that high pH promoted the transition from α-helix to β-sheet structures, altering the microenvironment of tryptophan residues and the microstructure of the protein. Furthermore, at extraction pH 10, OPIs exhibited optimal gel strength, water/oil absorption capacity, foaming ability, and thermal stability, indicating their suitability for gel-based and foam-based food applications. However, OPIs at extraction pH 8 exhibited the highest solubility and emulsifying capacity. These results provide a basis for the tailor-made extraction of OPIs for specific functionalities.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.