食品工业科技2026，Vol.47Issue(7)：53-60,8.DOI:10.13386/j.issn1002-0306.2025010076
大分子拥挤剂对熔球态大豆11S球蛋白热稳定性的影响
Effect of Macromolecular Crowding Agents on the Thermal Stability of Molten Globule-state Soybean 11S Globulin
摘要
Abstract
This study aimed to investigate the effects of different concentrations of macromolecular crowding agent Ficoll 70 on the thermal stability and functional properties of fused globular soybean 11S globulin in a 100℃water bath heated for 20 min.The results showed that low concentrations of Ficoll 70(2～40 mg/mL)maintained the secondary structure of fused globular 11S globulin,and the intrinsic fluorescence intensity and surface hydrophobicity were reduced,compared with those without Ficoll 70 treatment.The structure of fused globulin after heat treatment was the most similar to that of untreated fused globular 11S globulin at 40 mg/mL Ficoll 70.Meanwhile,the addition of Ficoll 70 reduced molecular aggregation,enhanced molecular flexibility,and significantly improved its emulsifying and foaming properties.When the concentration of Ficoll 70 was 40 mg/mL,the average particle size of fused globular 11S globulin decreased,EAI and ESI increased to 12.35±0.01 m2/g and 199.95%±0.29%,FC and FS increased from 54.29%±0.58%to 63.71%±1.89%,57.81%±0.51%to 86.53%±0.46%,respectively.However,when the concentration of Ficoll 70 reached 50 mg/mL,it had a negative impact on the stability and functional properties of the protein,resulting in molecular aggregation and a decline in functional properties.The above results showed that the addition of an appropriate concentration of Ficoll 70 could adjust the structure of fused globular soybean 11S globulin by eliminating the volume effect,thus affecting the functional properties of fused globular soybean 11S globulin.This study provides a theoretical basis for improving the thermal stability and functional properties of fused globular soybean 11S globulin by using a macromolecular crowding agent.关键词
大分子拥挤剂/熔球态/大豆11S球蛋白/结构/功能特性/热稳定性Key words
macromolecular crowding/molten globule/soybean 11S globulin/structure/functional properties/thermal stability分类
轻工纺织引用本文复制引用
杨杨,张璨,马春敏,王冰,边鑫,张光,刘晓飞,邹灵,张娜..大分子拥挤剂对熔球态大豆11S球蛋白热稳定性的影响[J].食品工业科技,2026,47(7):53-60,8.基金项目
国家自然科学基金(32372387,32402015) （32372387,32402015）
黑龙江省自然科学基金(PL2024C011) （PL2024C011）
黑龙江省青年科技人才托举工程项目(2025QNTJ026) （2025QNTJ026）
黑龙江省"双一流"学科协同创新成果项目(LJGXCG2025-P32) （LJGXCG2025-P32）
黑龙江省重点研发计划揭榜挂帅项目(2023ZXJ08B03). （2023ZXJ08B03）
