β-乳球蛋白-葛根素相互作用对蛋白水凝胶性质的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-09-01 DOI:10.1016/j.idairyj.2025.106404

Peng Man, Lina Sun, Jinghua Pei, Xiue Han, Huajiang Zhang, Haowei Ren

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引用次数: 0

摘要

研究了蛋白质-多酚相互作用对热固蛋白水凝胶性能的影响。以β-乳球蛋白（βLG）为模型蛋白，以葛根素（PUE）为模型多酚。分子对接模拟结合荧光光谱分析显示，PUE与βLG之间的相互作用以疏水相互作用为主。PUE处理后，颗粒尺寸增加了219 nm，二级结构发生了显著变化。扫描电镜数据显示明显的表面修饰。水凝胶的流变特性可以通过不同的多酚浓度来调节。具体来说，随着PUE浓度的升高，水凝胶的复合剪切模量和硬度都有所增强。本研究表明葛根素作为一种双重功能剂：营养保健品和凝胶增强剂。它与βLG的疏水络合作用显著提高了粒径（131%）、存储模量（220%）和硬度（322%）。

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The effects of β-lactoglobulin-puerarin interaction on the properties of protein hydrogels

This study investigated the impact of protein-polyphenol interactions on the properties of heat-set protein hydrogels. β-lactoglobulin (βLG) served as the model protein, while puerarin (PUE) was employed as the model polyphenol. Molecular docking simulations, combined with fluorescence spectroscopy, revealed that hydrophobic interactions dominated the interaction between PUE and βLG. Following PUE treatment, the particle size increased by 219 nm, and significant alterations were observed in the secondary structure. Scanning electron microscopy data illustrated notable surface modifications. The rheological properties of hydrogels can be modulated by varying polyphenol concentrations. Specifically, both the composite shear modulus and hardness of the hydrogels were enhanced with rising PUE concentrations. This study demonstrates that puerarin acts as a dual-functionality agent: a nutraceutical and a gelling enhancer. Its hydrophobic-driven complexation with βLG significantly increased particle size (by 131 %), storage modulus (by 220 %), and hardness (by 322 %).

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.