Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating
Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating
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DOI：
10.1016/j.foodhyd.2021.107169
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发表时间：
2022
影响因子：
10.7
通讯作者：
Mirjana Radomirović;S. Minic;Dragana Stanić-Vučinić;M. Nikolic;S. Van Haute;A. Rajković;T. Ćirković Veličković-T.
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文献类型：
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作者：
Mirjana Radomirović;S. Minic;Dragana Stanić-Vučinić;M. Nikolic;S. Van Haute;A. Rajković;T. Ćirković Veličković-T.
β-乳球蛋白（BLG）是一种主要的乳清蛋白，具有食品工业所需的许多技术功能特性。藻蓝胆素（Phycocyanobilin，PCB）是钝顶节旋藻（Arthrospira platensis）的一种具有保健作用的生物活性色素，在生理pH条件下与BLG共价结合。BLG PCB加合物具有增强的抗氧化性能，结合PCB保护BLG免受自由基诱导的氧化。尽管BLG和BLG-PCB具有相似的热稳定性，但BLG-PCB在中等热处理（63 °C，30 min）下对共价和非共价聚集不太敏感。BLG-PCB的巯基被封闭，疏水性降低（由于结合PCB对疏水残基的阻碍），以及β-折叠向α-螺旋的热诱导转变，导致BLG-PCB对聚集的敏感性降低。BLG-PCB具有比BLG更高的胃蛋白酶和胰酶消化抗性和不变的IgE结合特性。BLG-PCB的功能特性得到改善，使其成为食品工业中的有用成分。
β-lactoglobulin (BLG) is a major whey protein with numerous techno-functional properties desirable for the food industry. Phycocyanobilin (PCB), a bioactive pigment ofArthrospira platensiswith health-promoting effects, covalently binds to BLG at physiological pH. This study investigated the effects of this covalent modification on BLG functional properties. The BLG–PCB adduct possesses enhanced antioxidant properties, and bound PCB protects BLG against free radical-induced oxidation. Despite the similar thermal stabilities of BLG and BLG–PCB, BLG–PCB is less susceptible to covalent and noncovalent aggregation under moderate heat treatment (63 °C, 30 min). Blocked thiol group and reduced hydrophobicity due to hindering of hydrophobic residues by bound PCB, as well as the heat-induced transition of β-sheet to α-helix, contributed to the low susceptibility of BLG–PCB to aggregation. BLG–PCB has a higher resistance to pepsin and pancreatin digestion than BLG and unaltered IgE-binding properties. The improved functional properties of BLG–PCB make it a useful ingredient in the food industry.