米谷蛋白淀粉样纤维聚集体自组装过程中蛋白质结构演变、功能性质及体外消化性研究
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(1.长沙理工大学食品与生物工程学院 长沙 410114;2.湖南省水生资源食品加工工程技术研究中心 长沙 410114)

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国家自然科学基金项目(32072262);湖南省教育厅重点项目(19A027)


Studies on the Structural Evolution, Functional and in Vitro Digestive Properties of Rice Glutelin during the Self-assembly of the Amyloid Fibril Aggregates
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(1.School of Food & Biological Engineering, Changsha University of Science & Technology, Changsha 410114;2.Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114)

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    摘要:

    蛋白质自组装形成淀粉样纤维聚集体,是改善和拓宽食品蛋白质功能性质的重要手段。本文研究了pH 2.0 和85 ℃加热不同时间形成的米谷蛋白淀粉样纤维聚集体(RAFA)自组装过程中蛋白质结构演变、黏度和热力学等功能性质,以及RAFA在模拟胃液和小肠液中的消化行为。结果显示,在pH 2.0、85 ℃条件下,天然米谷蛋白高分子量亚基逐渐水解成12 ku以下的小分子肽。随着加热时间的延长,RAFA的 β-折叠构含量从0 h的(22.76 ± 0.49)%增至峰值6 h时的(32.11 ± 0.52)%,表明RAFA的形成是蛋白质先水解后多肽重组聚集的过程。另外,RAFA表现出较高的热稳定性,其放热峰的Tmax值从0 h的(70.34 ± 0.51)℃增至峰值4 h时的 (174.55 ± 0.34) ℃。体外消化的透射电镜结果显示,热处理6 h和10 h的纤维消化趋势一致,胃蛋白酶消化60 min后,一部分具有分枝状的长纤维被酶解成短小纤维,同时观察到较大的聚集体颗粒。胰酶作用后纤维结构减少,大的聚集体颗粒被酶解为小聚集体颗粒,即RAFA表现出胃蛋白酶抗性。本研究结果为利用蛋白质纤维聚集体构建新型食品提供了理论参考。

    Abstract:

    Protein self-assembly to form amyloid fibril aggregates is an important means to improve and broaden the functional properties of food proteins. In this study, we investigated the functional properties of protein structure evolution, viscosity and thermal properties during the self-assembly of rice glutelin amyloid fibril aggregates (RAFA) formed by heating at pH 2.0 and 85 °C for different times, and their digestive behaviors in vitro digestion simulation. The results showed that at pH 2.0 and 85 ℃, the high molecular weight subunits of natural rice glutelin were gradually hydrolyzed into small molecular peptides below 12 ku, and the β-sheet structure content of RAFA increased from (22.76 ± 0.49)% at 0 h to (32.11 ± 0.52)% at the peak 6 h with the extension of heating time, indicating that the formation of RAFA is a protein hydrolysis followed by peptide reorganization aggregation process. In addition, RAFA showed high thermal stability, with the Tmax value of the exothermic peak increasing from (70.34 ± 0.51)℃ at 0 h to (174.55 ± 0.34)℃ at 4 h of peak. The TEM results of in vitro digestion showed the same trend of fiber digestion for 6 h and 10 h of heat treatment. After 60 min of pepsin digestion, a part of long fibers with branched shape was enzymatically dissolved into short fibers, while larger aggregate particles were observed; with the reduction of fiber structure after pancreatic enzyme action, large aggregate particles were enzymatically dissolved into small aggregate particles, so RAFA exhibited pepsin resistance. This study provides a theoretical basis for the construction of novel foods using protein fiber aggregates.

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彭圆,翟月滢,刘采怡,刘永乐,王发祥,李向红.米谷蛋白淀粉样纤维聚集体自组装过程中蛋白质结构演变、功能性质及体外消化性研究[J].中国食品学报,2023,23(3):30-38

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  • 收稿日期:2022-03-25
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  • 在线发布日期: 2023-04-06
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