Regulation in protein hydrophobicity via whey protein-zein self-assembly for improving the techno-functional properties of protein

文献类型： 外文期刊

第一作者： Shao, Feng

作者： Shao, Feng;Zhang, Yuanlong;Duan, Yuqing;Cai, Meihong;Hu, Kai;Zhang, Haihui;Wan, Xia;Duan, Yuqing

作者机构：

关键词： Whey protein-zein self-assembly; Hydrophobicity; Techno-functional properties; Correlation analysis; Molecular mechanism

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 463 卷

页码：

收录情况： SCI

摘要： This work aims to verify the feasibility of improving protein function by regulating its hydrophobicity and reveal the relationship between structure and function. Whey protein (WP) and zein were the source of hydrophilic and hydrophobic polypeptide chains to prepare complex proteins (CPs) with much different structure and function. The results showed that the water- and oil-holding capacities, emulsifying properties and gel properties of CPs can be significantly improved via changing WP-zein ratio. All these can be attributed to the changes in protein hydrophobicity, which not only regulated the binding strength of protein to water and oil, but also modified their molecular structure (surface characteristics, availability of free thiols, alpha-helix, beta-sheet, random coil and the formation of disulfide bonds). Notably, optimal protein hydrophobicity varies greatly among different functional properties. Overall, the techno-functional properties of protein can be improved via tuning its hydrophobicity, which may provide novel sights in protein modification.

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