食品与发酵工业 >

2024 , Vol. 50 >Issue 24: 261 - 271

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038439

研究报告

预热处理对松仁蛋白与表没食子儿茶素没食子酸酯相互作用及其复合物结构和功能特性的影响

  • 张冉冉 ,
  • 王佳蓉 ,
  • 由远慧 ,
  • 赵玉红
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  • 1(东北林业大学 生命科学学院,黑龙江 哈尔滨,150040)
    2(黑龙江省森林食品资源利用重点实验室,黑龙江 哈尔滨,150040)
第一作者:硕士研究生(赵玉红副教授为通信作者,E-mail:zhao@nefu.edu.cn)

收稿日期: 2024-01-02

  修回日期: 2024-03-04

  网络出版日期: 2024-12-30

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Effect of preheating treatment on interaction of pine nut kernel protein with epigallocatechin gallate and its complex structure and functional characteristics

  • ZHANG Ranran ,
  • WANG Jiarong ,
  • YOU Yuanhui ,
  • ZHAO Yuhong
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  • 1(College of Life Science, Northeast Forestry University, Harbin 150040, China)
    2(Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China)

Received date: 2024-01-02

  Revised date: 2024-03-04

  Online published: 2024-12-30

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摘要

多酚与蛋白质相互作用可改变蛋白质的结构和功能特性。为研究预热处理对松仁蛋白(pine nut kernel protein, PKP)与表没食子儿茶素没食子酸酯(epigallocatechin gallate, EGCG)之间相互作用的影响,并获得具有良好功能特性的复合物。该研究在不同pH值(pH 3.0、7.0和9.0)条件下,采用紫外光谱法、荧光光谱法、红外光谱法以及SDS-PAGE等方法表征了PKP与EGCG间的相互作用及蛋白质的结构变化,并进一步分析了预热处理对PKP及其与EGCG复合物的粒径、Zeta电位、表面疏水性、乳化性和起泡性的影响。结果显示,经过预热处理的松仁蛋白(preheating pine kernel protein, HPKP)紫外可见光谱最大吸收强度增加,暴露出更多的疏水基团,无规卷曲含量增加,分子柔韧性提高,从而增强其与EGCG之间的结合亲和力。EGCG对PKP/HPKP的淬灭类型为静态淬灭,在相同的pH值条件下预热处理并不会改变相互作用力类型。与PKP-EGCG复合物相比,HPKP-EGCG复合物具有较小的分子质量,在3种pH值下表面疏水性分别下降19.76%、36.24%和43.12%,同时无规卷曲含量进一步增加(P＜0.05)。在pH 7.0和pH 9.0条件下,HPKP与EGCG相互作用形成了粒径更小的复合物,其中,在pH 9.0时的乳化性能(11.71±0.31) m2/g与商业大豆分离蛋白(soy protein isolate, SPI)相当,乳化稳定性[(103.6±1.76) min]和起泡性[(137.2±1.2)%]远高于SPI;而在pH 3.0条件下,EGCG可能结合在HPKP分子表面,导致复合物粒径增加并降低乳化性(P＜0.05)。结果表明预热处理可以改变PKP的结构,并增强其与多酚类化合物的结合亲和力,进一步改善了复合物的功能特性。

关键词： 松仁蛋白; 表没食子儿茶素没食子酸酯; 预热处理; 结构; 功能特性

本文引用格式

张冉冉 , 王佳蓉 , 由远慧 , 赵玉红 . 预热处理对松仁蛋白与表没食子儿茶素没食子酸酯相互作用及其复合物结构和功能特性的影响[J]. 食品与发酵工业, 2024 , 50(24) : 261 -271 . DOI: 10.13995/j.cnki.11-1802/ts.038439

Abstract

The interaction of polyphenols with proteins can change the structural and functional properties of proteins.This study aimed to study the effect of preheating treatment on the interaction between pine nut kernel protein (PKP) and epigallocatechin gallate (EGCG) and to obtain a complex with good functional properties.In this study, under different pH values (pH 3.0, 7.0, and 9.0), the interaction between PKP and EGCG and the structural changes of proteins were characterized by ultraviolet spectroscopy, fluorescence spectroscopy, infrared spectroscopy, and SDS-PAGE gel electrophoresis.The effects of preheating treatment on particle size, Zeta- potential, surface hydrophobicity, emulsification, and foamability of PKP and its complex with EGCG were further analyzed.Results showed that the maximum absorption intensity of the UV-visible spectrum of preheating pine nut kernel protein (HPKP) increased, exposing more hydrophobic groups, increasing random curl content, and improving molecular flexibility, thus enhancing the binding affinity between preheating pine kernel protein and EGCG.The quenching type of EGCG on PKP/HPKP was static quenching, and the preheating treatment did not change the interaction force type under the same pH value.Compared with the PKP-EGCG complex, the surface hydrophobicity of the HPKP-EGCG complex decreased by 19.76%, 36.24%, and 43.12% at three pH values, respectively, and the random crimp content further increased (P<0.05).At pH 7.0 and pH 9.0, HPKP interacted with EGCG to form smaller complexes with emulsifying properties (11.71±0.31) m2/g comparable to commercial soybean protein isolate (SPI) at pH 9.0.Emulsifying stability (103.6±1.76) min and foamability (137.2±1.2)% were much higher than SPI.Under pH 3.0 conditions, EGCG may bind to the surface of HPKP, resulting in an increase in the size of the complex and a decrease in emulsification (P<0.05).The results showed that the preheating treatment could change the structure of PKP and enhance its binding affinity with polyphenols, which further improved the functional properties of the complex.

Key words： pine nut kernel protein; epigallocatechin gallate; preheating; structure; functional characteristics

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