β-环糊精诱导的大豆分离蛋白结构重组和功能增强的分子研究

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-25 DOI:10.1016/j.foodchem.2025.146541

Javzan Gankhuyag, Munkh-Amgalan Gantumur, Yves Harimana, Akhunzada Bilawal, Blessing Titilayo Ajala, Shuang Zhang, Yang Li

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引用次数: 0

摘要

本研究研究了大豆分离蛋白（SPI）与β-环糊精（β-CD）的相互作用，重点研究了其结构变化和功能增强。结果表明，β-CD通过减少α-螺旋，增加β-结构，并通过非共价相互作用增强柔韧性来诱导SPI构象变化。当β-CD浓度从0.1 mg/mL增加到1.0 mg/mL时，负峰红移从203 ~ 214 nm。荧光猝灭证实了疏水力驱动的自发络合反应。中等浓度的β-CD改善了SPI的功能和界面特性，而较高浓度的β-CD则促进了SPI的聚集，降低了SPI的性能。随着β-CD浓度的增加，SPI-β-CD的粒径从197.6增加到310.7 nm， zeta电位从−15.52增加到−24.27 mV。扫描电镜证实了结构重排而不影响材料的完整性，而分子对接通过氢键和范德华力表现出稳定的络合物形成。这些发现突出了SPI-β-CD复合物在乳液、输送系统和各种应用中增强功能的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Molecular insights into β-cyclodextrin-induced structural reorganization and functional enhancement of soybean protein isolate

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Molecular insights into β-cyclodextrin-induced structural reorganization and functional enhancement of soybean protein isolate

This study investigated the interactions between soybean protein isolate (SPI) and β-cyclodextrin (β-CD), focusing on structural changes and functional enhancements. Results revealed that β-CD induces SPI conformational changes by decreasing α-helix, increasing β-structures, and enhancing flexibility via non-covalent interactions. Redshift in the negative peak from 203 to 214 nm as β-CD concentration increased from 0.1 to 1.0 mg/mL. Fluorescence quenching confirmed spontaneous complexation driven by hydrophobic forces. Moderate β-CD concentrations improved the functional and interfacial properties of SPI, whereas higher levels promoted aggregation and diminished performance. Increasing β-CD concentration elevated SPI-β-CD particle size from 197.6 to 310.7 nm and zeta potential from −15.52 to −24.27 mV. SEM confirmed structural rearrangement without compromising material integrity, while molecular docking showed stable complex formation through hydrogen bonding and van der Waals forces. These findings highlight the potential of SPI-β-CD complexes for enhanced functionality in emulsions, delivery systems, and various applications.

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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.