蛋白和南瓜子蛋白凝胶化的新型协同调节策略：结构特征、吞咽功能和形成机制。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-07-28 DOI:10.1002/jsfa.70082

Mingyue Lu, Jiaying Huo, Xin Liu, Xiongwei Yu, Qinli Fu, Ying Gao, Lulu Ma, Shugang Li

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引用次数: 0

摘要

背景：蛋清蛋白（EWP）可用于增强南瓜籽蛋白（PSP）的热凝胶特性，但其潜在的分子机制及其在吞咽困难患者食物中的应用潜力尚未明确。本研究旨在研究PSP-EWP共凝胶的织构特性。结果：蛋清蛋白显著提高了复合体系中二硫键的形成（由31.74%提高到41.70%），促进了疏水基团的折叠。这些结构修饰增强了蛋白-水的结合能力，结合水含量提高了94.19%，从而显著改善了双蛋白复合凝胶的硬度（从27.63 g提高到599.72 g）、弹性（从28.32%提高到87.55%）和持水量（从16.06%提高到68.04%）。二级结构分析、荧光光谱、粒径测量、表面疏水性评估、原子力显微镜（AFM）和扫描电镜（SEM）等多种技术共同揭示了双蛋白聚集体形成的机制。这些聚集在凝胶体系内的功能是使蛋白质通过静电相互作用和氢键的协同作用来调节聚集行为。在复合凝胶中，蛋清蛋白主导了密集凝胶网络支架的构建，而PSP通过物理障碍阻碍交联，形成多孔结构。当PSP:EWP比值为8:4、6:6、4:8时，国际吞咽困难膳食标准化倡议（IDDSI）测试表明，复合凝胶可分为6 ~ 7个等级。结果表明，该复合凝胶适用于轻度吞咽困难患者。结论：PSP-EWP复合凝胶可以通过调节PSP:EWP的比例来控制其性能，在吞咽困难患者的过渡食物中具有潜在的应用价值。©2025化学工业协会。

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Novel synergistic modulation strategy for egg white protein and pumpkin seed protein gelation: structural characteristics, swallowing functionality, and formation mechanisms.

Background: Egg white protein (EWP) can be used to enhance the thermal gel properties of pumpkin seed protein (PSP), but the underlying molecular mechanism and potential for foods for individuals with dysphagia remain unexplored. This study aims to investigate the texture properties of PSP-EWP co-gelation.

Results: Egg white protein significantly improved disulfide bond formation (from 31.74% to 41.70%) and promoted hydrophobic group folding within the composite system. These structural modifications enhanced the protein-water binding capacity, as evidenced by a 94.19% increase in bound water content, thus exhibiting marked improvements in hardness (from 27.63 to 599.72 g), springiness (from 28.32% to 87.55%), and water-holding capacity (from 16.06% to 68.04%) of the dual protein composite gel. Multiple techniques, including secondary structure analysis, fluorescence spectroscopy, particle size measurement, surface hydrophobicity assessment, atomic force microscopy (AFM), and scanning electron microscopy (SEM), collectively revealed the mechanism of dual-protein aggregate formation. These aggregated function within the gel system by enabling proteins to regulate aggregation behavior through the synergistic effects of electrostatic interactions and hydrogen bonding. Egg white protein dominated the construction of dense gel network scaffolds in the composite gels, whereas PSP hindered cross-linking through physical obstruction, resulting in a porous structure. When the PSP:EWP ratio was 8:4, 6:6, or 4:8, the International Dysphagia Dietary Standardization Initiative (IDDSI) test showed that the composite gel could be classified into six or seven grades. Such result indicated that the composite gel was suitable for people with mild dysphagia.

Conclusion: The results showed that the properties of PSP-EWP composite gels could be controlled by adjusting the PSP:EWP ratio, indicating the potential use in transitional foods for patients with dysphagia. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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