为探究微射流条件下麦醇溶蛋白-芦丁复合物结构变化,以麦醇溶蛋白为对照,试样经过不同的微射流压力(0、40、80、120、160 MPa)处理2次后,通过拉曼光谱表征微射流对麦醇溶蛋白-芦丁复合物结构的影响,测定麦醇溶蛋白-芦丁复合物的游离巯基含量,氨基酸微环境,脂肪族残基变化,二级结构以及二硫键构象的变化。结果表明,麦醇溶蛋白与芦丁能发生相互作用,经过不同压力的微射流处理后复合物的游离巯基含量增加、氨基酸微环境趋于掩埋、复合物的α-螺旋、无规则卷曲含量减少,β-折叠、β-转角含量增加,t-g-t含量增加,相互作用力增强,结构趋于稳定。研究结果为麦醇溶蛋白的功能改性,结构修饰提供了新思路。
To explore the structural changes of the gliadin-rutin complex under the condition of dynamic high-pressure microfluidization (DHPM), taking gliadin as the control, the sample was treated twice under different pressures (0, 40, 80, 120, and 160 MPa). The effect of DHPM on the structure of the gliadin-rutin complex was characterized by the Raman spectrum. And the free sulfhydryl content of the gliadin-rutin complex, amino acid microenvironment, secondary structure, and disulfide bond conformation was determined. Results showed that gliadin could interact with rutin. After DHPM treatment, the free sulfhydryl content of the complex increased, and the amino acid microenvironment tended to be buried. The content of α-helix as well as random coil decreased. However, β-sheet, β-turn, and t-g-t content increased, causing a stronger interaction among the molecules. The structure of the gliadin-rutin complex tended to be stable. The results provide a new idea for the functional modification and structural modification of gliadin.
[1] 陈雨桐. 小麦醇溶蛋白/单宁酸复合物稳定的皮克林乳液体系的构建及应用[D].武汉:华中农业大学, 2019.
CHEN Y T.Fabrication of Pickering emulsions system stabilized by gliadin/tannic acid complexes and its application[D].Wuhan:Huazhong Agricultural University, 2019.
[2] PENG D F, JIN W P, ZHOU P Y, et al.Foaming and surface rheological behaviors of gliadin particles:Effect of solvent and concentration of gliadin stock solution[J].Food Hydrocolloids, 2020, 106:105868.
[3] ZHANG Q Z, CHENG Z Z, WANG Y B, et al.Dietary protein-phenolic interactions:Characterization, biochemical-physiological consequences, and potential food applications[J].Critical Reviews in Food Science and Nutrition, 2021, 61(21):3 589-3 615.
[4] HOSSEIN RAZAVIZADEGAN JAHROMI S, FARHOOSH R, HEMMATEENEJAD B, et al.Characterization of the binding of cyanidin-3-glucoside to bovine serum albumin and its stability in a beverage model system:A multispectroscopic and chemometrics study[J].Food Chemistry, 2020, 311:126015.
[5] COTIN S, CALLISTE C A, MAZERON M C, et al.Eight flavonoids and their potential as inhibitors of human Cytomegalovirus replication[J].Antiviral Research, 2012, 96(2):181-186.
[6] 邵晓, 张宁, 孙乐彤, 等.槲皮素和芦丁对猪肉肌原纤维蛋白结构的影响[J].食品研究与开发, 2019, 40(2):26-30.
SHAO X, ZHANG N, SUN L T, et al.Effect of quercetin and rutinum on the constructure of pork myofibrillar protein[J].Food Research and Development, 2019, 40(2):26-30.
[7] PEREDA J, FERRAGUT V, QUEVEDO J M, et al.Effects of ultra-high-pressure homogenization treatment on the lipolysis and lipid oxidation of milk during refrigerated storage[J].Journal of Agricultural and Food Chemistry, 2008, 56(16):7 125-7 130.
[8] CHEN L, CHEN J S, YU L, et al.Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization[J].LWT-Food Science and Technology, 2016, 69:1-8.
[9] ABREU G F, BORÉM F M, OLIVEIRA L F C, et al.Raman spectroscopy:A new strategy for monitoring the quality of green coffee beans during storage[J].Food Chemistry, 2019, 287:241-248.
[10] FILIPPIDI E, PATEL A R, BOUWENS E C M, et al.Microcapsules:All-natural oil-filled microcapsules from water-insoluble proteins[J].Advanced Functional Materials, 2014, 24(38):5 962-5 968.
[11] WU L, ZHAO W, YANG R J, et al.Aggregation of egg white proteins with pulsed electric fields and thermal processes[J].Journal of the Science of Food and Agriculture, 2016, 96(10):3 334-3 341.
[12] HIGUERA-BARRAZA O A, TORRES-ARREOLA W, EZQUERRA-BRAUER J M, et al.Effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid (Dosidicus gigas) mantle proteins[J].Ultrasonics Sonochemistry, 2017, 38:829-834.
[13] 王启明. 基于pH/氯化钠调控的麦醇溶蛋白-槲皮素复合物制备及其Pickering乳液特性研究[D].重庆:西南大学, 2020.
WANG Q M.Research on the fabrication of gliadin-quercetin complex and their characteristics of Pickering emulsion based on pH/sodium chloride regulation[D].Chongqing:Southwest University, 2020.
[14] QIN Z H, GUO X F, LIN Y, et al.Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate[J].Journal of the Science of Food and Agriculture, 2013, 93(5):1 105-1 111.
[15] YANG K, ZHOU Y H, GUO J J, et al.Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel:A novel study combined with low field NMR and Raman spectroscopy[J].Food Chemistry, 2020, 326:126896.
[16] LIN X P, YANG W G, XU D L, et al.Effect of electron irradiation and heat on the structure of hairtail surimi[J].Radiation Physics and Chemistry, 2015, 114:50-54.
[17] NAWROCKA A, KREKORA M, NIEWIADOMSKI Z, et al.Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing—A study with application of FT-IR and FT-Raman spectroscopy[J].LWT, 2020, 121:108959.
[18] GUO J J, ZHOU Y H, YANG K, et al.Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins[J].Food Chemistry, 2019, 274:775-781.
[19] ZHUANG X B, HAN M Y, BAI Y, et al.Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber[J].Food Hydrocolloids, 2018, 74:219-226.
[20] HERRERO A M.Raman spectroscopy for monitoring protein structure in muscle food systems[J].Critical Reviews in Food Science and Nutrition, 2008, 48(6):512-523.
[21] 李杨, 和铭钰, 吴长玲, 等.空化微射流对生物酶法豆渣蛋白结构影响的拉曼光谱分析[J].食品科学, 2020, 41(1):105-111.
LI Y, HE M Y, WU C L, et al.Raman spectroscopy analysis of the effect of cavitation microjet on the structure of soybean dreg protein from aqueous enzymatic extraction of soybean oil[J].Food Science, 2020, 41(1):105-111.
[22] XIA M Q, CHEN Y X, GUO J J, et al.Water distribution and textual properties of heat-induced pork myofibrillar protein gel as affected by sarcoplasmic protein[J].LWT, 2019, 103:308-315.
[23] TADDEI P, ZANNA N, TOZZI S.Raman characterization of the interactions between gliadins and anthocyanins[J].Journal of Raman Spectroscopy, 2013, 44(10):1 435-1 439.
[24] TOZZI S, ZANNA N, TADDEI P.Study on the interaction between gliadins and a coumarin as molecular model system of the gliadins-anthocyanidins complexes[J].Food Chemistry, 2013, 141(4):3 586-3 597.
[25] LANCELOT E, FONTAINE J, GRUA-PRIOL J, et al.Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy[J].Food Chemistry, 2021, 358:129916.
