蛋白质-多糖分子间相互作用的调控：对3D结构大豆蛋白基质结构及体外消化性的影响

文献信息

中文摘要

本研究探讨了蛋白质-多糖分子间相互作用在调控3D结构大豆蛋白基质（SBM）结构组织及体外消化性中的作用。加入瓜尔胶（G）、海藻酸钠（S）和黄原胶（X）（1-2%，w/w）以调节体系的分子间作用力。亲水胶体的加入显著提高了吸水能力（WAC），其中X因形成致密且高黏度的网络而效果最强。亲水胶体对静电相互作用、氢键、疏水相互作用和二硫键的特异性调节控制了凝胶网络形成，从而影响消化过程中的蛋白质可及性。含X的样品表现出可溶性蛋白释放减少和较低的水解度，可能是由于紧凑基质内酶扩散受限。相比之下，含G和S的样品通过增加基质水合和减弱蛋白质-蛋白质相互作用促进了蛋白质增溶。相关性分析显示，WAC与静电相互作用和氢键呈负相关，而静电相互作用与蛋白质水解呈正相关，突显了电荷介导相互作用在调节消化行为中的关键作用。这些发现表明，亲水胶体诱导的分子间相互作用调节控制了大豆蛋白体系中的结构-功能关系，为开发具有定制消化性的生物聚合物基质提供了机制性见解，并可能在植物基肉类似物和吞咽困难管理用质地改良食品中具有应用潜力。

英文摘要

This study investigated the role of protein-polysaccharide intermolecular interactions in governing structural organization and in vitro digestibility of 3D-structured soy protein matrices (SBM). Guar gum (G), sodium alginate (S), and xanthan gum (X) (1-2%, w/w) were incorporated to modulate the intermolecular forces of the systems. Hydrocolloid incorporation significantly enhanced water absorption capacity (WAC), with X exhibiting the strongest effect owing to the formation of a dense and highly viscous network. Hydrocolloid-specific modulation of electrostatic interactions, hydrogen bonding, hydrophobic interactions, and disulfide bonding governed gel network formation, thereby influencing protein accessibility during digestion. Samples containing X showed reduced soluble protein release and lower degrees of hydrolysis, likely due to restricted enzyme diffusion within the compact matrix. In contrast, samples containing G and S promoted protein solubilization through increased matrix hydration and weaker protein-protein interactions. Correlation analysis revealed that WAC was negatively associated with electrostatic and hydrogen bonding interactions, while electrostatic interactions were positively correlated with protein hydrolysis, highlighting the critical role of charge-mediated interactions in regulating digestive behavior. These findings demonstrate that hydrocolloid-induced modulation of intermolecular interactions governs structure-function relationships in soy protein systems, providing mechanistic insights for developing biopolymer matrices with tailored digestibility, with potential applications in plant-based meat analogues and texture-modified foods for dysphagia management.