文献类型： 外文期刊

作者： Nie, Hao-nan ¹ ; Dong, Hui ¹ ; Chen, Yun-long ¹ ; Hao, Miao-miao ¹ ; Chen, Jia-nan ¹ ; Tang, Zi-cheng ¹ ; Liu, Qing-zheng ⁴ ; Li, Jiang-kuo ² ; Xu, Xiang-bin ³ ; Xue, You-lin ¹ ;

作者机构： 1.Liaoning Univ, Coll Light Ind, Shenyang 110036, Peoples R China

2.Natl Engn & Technol Res Ctr Preservat Agr Prod, Tianjin Key Lab Postharvest Physiol & Storage Agr, Tianjin 300384, Peoples R China

3.Hainan Univ, Coll Food Sci & Engn, Haikou 570228, Peoples R China

4.Xinghua Lianfu Foods Co Ltd, Xinghua 225700, Peoples R China

5.Liaoning Univ, Coll Light Ind, 66 Chongshan Middle Rd, Shenyang, Liaoning, Peoples R China

关键词： Dioscorin; Drying method; Emulsifying property; Molecular dynamics simulations

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 409 卷

页码：

收录情况： SCI

摘要： This study focused on the effects of freeze drying (FD) and sprays drying (SD) on the structure and emulsifying properties of yam soluble protein (YSP). The results showed that the surface hydrophobicity (Ho) value, free sulfhydryl group (SH) content, turns content, denaturation temperature and enthalpy value of spray-dried YSP (SD-YSP) were higher than freeze-dried YSP (FD-YSP), but the apparent hydrodynamic diameter (Dh) value of SD-YSP was smaller. The smaller Dh, higher Ho and free SH led to higher percentage of adsorbed proteins and stronger binding between protein and oil droplet in emulsions. Thus, the emulsifying properties of SD-YSP were better, and the SD-YSP-stabilized emulsion had better dynamical rheological properties. Molecular dynamics (MD) simulations suggested that some intramolecular disulfide bonds and hydrogen bonds of dioscorin were broken, and some helices transformed into turns during the SD process. These structural changes resulted in better thermal stability and emulsification properties of SD-YSP.