乳业科学与技术2025，Vol.48Issue(4)：10-20,11.DOI:10.7506/rykxyjs1671-5187-20250120-008
同步流变学-傅里叶变换红外光谱表征热诱导乳清分离蛋白-双孢菇多糖复合水凝胶结构变化
Characterization of Structural Changes in Heat-Induced Whey Protein Isolate-Agaricus bisporus Polysaccharide Composite Hydrogel by Simultaneous Rheology-Fourier Transform Infrared Spectroscopy
摘要
Abstract
Heat-induced polymerized whey protein(PWP)gels from whey protein isolate have limited application due to their high brittleness,but addition of polysaccharides in PWP gels can significantly improve their properties.Agaricus bisporus polysaccharide(ABP),as an anionic polysaccharide,exhibits excellent biological activities,but the formation mechanism of its composite hydrogels with PWP remains unclear.In this study,the effect of ABP concentration(0-4 g/100 mL)was investigated on physicochemical properties of PWP-ABP composite hydrogels including average particle size,zeta potential,surface hydrophobicity,intrinsic fluorescence spectrum and free sulfhydryl group content.The results demonstrated that as the ABP concentration increased,the average particle size of PWP-ABP composite hydrogels significantly increased from(76.22±7.43)to(145.93±8.20)nm(P<0.05),and the absolute value of zeta potential rose from(35.60±2.64)to(45.20±1.40)mV,indicating that ABP enhanced the stability of the composite hydrogels through electrostatic repulsion.Additionally,the surface hydrophobicity decreased remarkably,and the free sulfhydryl group content significantly decreased(P<0.05),confirming that ABP altered the tertiary structure of PWP via hydrophobic interactions and disulfide bond crosslinking.Synchronous rheology-Fourier transform infrared spectroscopy analysis revealed that ABP induced a red shift in the amide A region(3 600-3 200 cm-1)of PWP,suggesting enhanced hydrogen bond formation;the fluctuations in the amide I band(1 625 cm-1)were attributed to electrostatic interactions.Molecular docking analysis showed that ABP binds to β-lactoglobulin via hydrogen bonds and two-dimensional correlation spectroscopy further validated the changes in O-H stretching vibrations.In conclusion,ABP optimizes the gel network structure of PWP through hydrophobic interactions,hydrogen bonds and electrostatic interactions,providing a theoretical foundation for developing functional food gel systems.关键词
双孢菇多糖/聚合乳清蛋白/同步流变学-傅里叶变换红外光谱/二维相关光谱/分子对接Key words
Agaricus bisporus polysaccharide/polymerized whey protein/simultaneous rheology-Fourier transform infrared spectroscopy/two-dimensional correlation spectroscopy/molecular docking分类
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苏盈,何雨萌,李奕龙,向荟宇,陶威冰,吴晓雪,王菁,王晨好,孙晓萌..同步流变学-傅里叶变换红外光谱表征热诱导乳清分离蛋白-双孢菇多糖复合水凝胶结构变化[J].乳业科学与技术,2025,48(4):10-20,11.基金项目
黑龙江省自然科学基金项目(LH2024C121) （LH2024C121）
