Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods
Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods
复制标题
超声预处理对转谷氨酰胺酶催化大豆蛋白水凝胶形成作为功能性食品核黄素载体的影响
DOI：
10.1016/j.jff.2015.09.023
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发表时间：
2015-12-01
影响因子：
5.6
通讯作者：
Li-Chan, Eunice C. Y.
中科院分区：
文献类型：
--
作者：
Hu, Hao;Zhu, Xinrong;Li-Chan, Eunice C. Y.
采用转氨酶对经高强度超声处理的大豆分离蛋白（SPI）和未经超声处理的SPI进行交联制备水凝胶。SDS-PAGE显示，HIU增加了高分子量聚集体的量，这可能是由于形成了γ-（γ-谷氨酰基）赖氨酸键。此外，HIU预处理增加了转氨酶凝胶的疏水性，如FT-拉曼光谱所示。Hill用核黄素（TSGR）改变了转氨酶诱导的SPI凝胶的三维网络结构。此外，40 mm HIU提高了TSGR的凝胶产率、核黄素包封率和凝胶强度。HIU可降低TSGR在模拟胃肠液中的肿胀和蛋白侵蚀。它还导致核黄素释放速率降低，并改变了在消化酶存在和不存在的情况下在模拟胃肠液中的释放机制。总之，HIU可以促进共价交联，增加疏水性并改变TSGR的3D网络，导致水凝胶稳定性以及核黄素包封和释放曲线的差异。(C)2015爱思唯尔有限公司版权所有。
High intensity ultrasound (HIU) treated soy protein isolate (SPI) and non-HIU-treated SPI were cross-linked by transglutaminase to form hydrogels. SDS-PAGE showed that HIU increased the amount of high molecular weight aggregates, likely due to the formation of epsilon-(gamma-glutamyl) lysine bonds. Moreover, HIU pretreatment increased the hydrophobic nature of transglutaminase gels as demonstrated by FT-Raman. Hill changed the 3D-network structure of transglutaminase induced SPI gel with riboflavin (TSGR). Furthermore, 40 mm HIU increased gel yield, riboflavin encapsulation efficiency and gel strength of TSGR. HIU decreased swelling and protein erosion of TSGR in simulated gastrointestinal fluids. It also resulted in reduced riboflavin release rate and altered the release mechanism in simulated gastrointestinal fluids both in the absence and presence of digestive enzymes. In conclusion, HIU may facilitate covalent cross-linking, increase hydrophobicity and change the 3D network of TSGR, leading to differences in hydrogel stability, as well as riboflavin encapsulation and release profiles. (C) 2015 Elsevier Ltd. All rights reserved.