Protection of lipase by self-assembled microgels under high-pressure
文献类型：期刊论文
| 作者 | Cheng, Yu1; Liu, Lulu1; Zhao, Can1; Sun, Xiaolin1; Li, Wenjun2; Yang, Xingbin1; Zhang, Zhong1,3 |
| 刊名 | JOURNAL OF FOOD ENGINEERING
 |
| 出版日期 | 2025-05-01 |
| 卷号 | 391页码:11 |
| 关键词 | Microgels Type C porous starch Intermolecular force Lipase |
| ISSN号 | 0260-8774 |
| DOI | 10.1016/j.jfoodeng.2024.112464 |
| 通讯作者 | Zhang, Zhong(zzhang@snnu.edu.cn) |
| 英文摘要 | Chestnut is very susceptible to pests and diseases caused the waste of resources, so achieving a high value of chestnut utilization is imperative. In this study, a novel type of microgels (MGs) was successfully prepared by using chestnut starch (CS) and casein (CA) under high-pressure homogenization. Thermodynamic analyses showed that CS interacts with porous starch (PS) to form the MGs process, and the binding is spontaneous and robust (Delta G<0). Furthermore, Delta H<0 and Delta S<0 indicate that the binding process is exothermic and enthalpy-driven, and the main interaction forces are hydrogen bonding and hydrophobic forces. Molecular docking predicted the lowest binding energy of -2.90 kcal/mol and localized the casein-protein and PS binding within the amino acid sequence residues 20 to 55. Spectroscopy revealed that high-pressure homogenization increases the alpha-helical and beta-folding content of proteins and decreases the randomly curled structure by 58.81%; the CA molecules are more ordered and tightly packed. The MGs can efficiently load lipase and blueberry anthocyanin, significantly improving their stability while realizing slow release in vitro. Compared with casein-chestnut starch microgels, the anthocyanin encapsulation efficiency and loading capacity of casein-porous starch microgels were increased by 55.49% and 49.96%, respectively. Therefore, the MGs have superior biocompatibility and high loading capacity, which can effectively address the challenges of instability and low solubility of traditional bioactive compounds. |
| WOS关键词 | STARCH ; CASEIN |
| WOS研究方向 | Engineering ; Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:001405319700001 |
| 资助机构 | National Key Research and Development Program of China ; National Natural Science Foundation of China ; Open Project of China Food Flavor and Nutrition Health Innovation Center ; Xi'an Advanced Manufacturing Technology and Key Project ; Fundamental Research Fund of the Central University |
| 源URL | [http://ir.yic.ac.cn/handle/133337/40418]  |
| 专题 | 海岸带生物学与生物资源利用重点实验室 烟台海岸带研究所_海岸带生物学与生物资源利用所重点实验室 |
| 通讯作者 | Zhang, Zhong |
| 作者单位 | 1.Shaanxi Normal Univ, Engn Res Ctr High Value Utilizat Western Fruit Res, Shaanxi Engn Lab Food Green Proc & Safety Control, Coll Food Engn & Nutr Sci,Minist Educ, Xian 710119, Shaanxi, Peoples R China 2.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264003, Peoples R China 3.Shaanxi Normal Univ, Xian Key Lab Characterist Fruit Storage & Preserva, Shaanxi Key Lab Hazard Factors Assessment Proc & S, Xian 710119, Shaanxi, Peoples R China |
| 推荐引用方式 GB/T 7714 | Cheng, Yu,Liu, Lulu,Zhao, Can,et al. Protection of lipase by self-assembled microgels under high-pressure[J]. JOURNAL OF FOOD ENGINEERING,2025,391:11. |
| APA | Cheng, Yu.,Liu, Lulu.,Zhao, Can.,Sun, Xiaolin.,Li, Wenjun.,...&Zhang, Zhong.(2025).Protection of lipase by self-assembled microgels under high-pressure.JOURNAL OF FOOD ENGINEERING,391,11. |
| MLA | Cheng, Yu,et al."Protection of lipase by self-assembled microgels under high-pressure".JOURNAL OF FOOD ENGINEERING 391(2025):11. |
入库方式： OAI收割
来源：烟台海岸带研究所
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