文献类型： 外文期刊
作者： Zhang, Jiaming 1 ; Jia, Yangyang 1 ; Wu, Wenjin 3 ; Zhang, Yingying 1 ; Chen, Ping 1 ; Li, Xiaofang 1 ; Wei, Xuetuan 1 ; Li, Chunmei 1 ; Li, Kaikai 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
2.Huazhong Agr Univ, Shenzhen Inst Nutr & Hlth, Wuhan 430070, Peoples R China
3.Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
4.Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Guangdong Lab Lingnan Modern Agr, Shenzhen Branch,Genome Anal Lab,Minist Agr, Shenzhen, Peoples R China
关键词： Hemin; Soybean protein isolate (SPI); Interaction mechanism; Emulsifying ability
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 421 卷
页码：
收录情况： SCI
摘要： Hemin has potential application value in plant-based meat analogues. However, mechanisms of interaction between hemin and plant protein are unclear. In this study, soy protein isolate (SPI) was applied to examine these interactions using multi-spectroscopic and molecular docking techniques. Additionally, the influence of hemin on emulsification of SPI was also explored. Fluorescence and UV-Vis spectra showed quenching of SPI by hemin was static, resulting in conformation changes on the surface amino acid residues, around which hydrophobicity was significantly reduced from 425.9 +/- 16.2 to 108.9 +/- 1.8 (p < 0.05). FTIR and CD spectra results suggested the protein secondary structure altered, and the content of alpha-helix and random coils increased by 1.13% and 1.43%, respectively. Furthermore, emulsifying properties of SPI were strengthened with increased hemin. This work improves our understanding of interactions between SPI and hemin and offer a theoretical basis for application of heme in plant-based meat analogues.
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