Food Chemistry最新文献_第9页

Sodium alginate enhances rheological properties and curcumin encapsulation in donkey myofibrillar protein Pickering emulsions: Molecular docking and experimental insights 海藻酸钠增强驴肌纤维蛋白Pickering乳剂的流变特性和姜黄素包封：分子对接和实验见解

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-01-22 DOI: 10.1016/j.foodchem.2026.148060

Hui Shen , Jingsong Zhu , Yingxue Jiao , Yajing Qi , Teng Li , Wenhui Qi , Ying Shu , Kaixuan Zhao , Fengyang Wu , Chi Ren , Zhisheng Zhang

This study systematically explored the effects of sodium alginate (SA) on the structural and interfacial properties of donkey myofibrillar protein (DMP), and the curcumin stability and delivery performance in the DMP-based Pickering emulsion. The results showed that SA interacted with DMP via hydrogen bonding and van der Waals forces, increased surface hydrophobicity, and electrostatic repulsion. These interactions promoted the formation of the three-dimensional network within the emulsion continuous phase, significantly improving its rheological properties and storage stability. Molecular docking showed that SA enhanced the binding affinity between curcumin and DMP. Consequently, SA addition (optimal at 0.4%) significantly increased the curcumin embedding efficiency and stability (P < 0.05). In vitro digestion studies demonstrated that SA inhibited the rate of curcumin release during gastric digestion and improved its bioaccessibility by approximately 10%. This study provides a protein-polysaccharide-based strategy for developing stable Pickering emulsion systems for the effective delivery of hydrophobic bioactive substances.

本研究系统地探讨了海藻酸钠（SA）对驴肌纤维蛋白（DMP）结构和界面特性的影响，以及姜黄素在DMP基皮克林乳中的稳定性和传递性能。结果表明，SA通过氢键和范德华力与DMP相互作用，增强了表面疏水性和静电斥力。这些相互作用促进了乳液连续相内三维网络的形成，显著提高了其流变性能和储存稳定性。分子对接表明，SA增强了姜黄素与DMP的结合亲和力。结果表明，SA添加量（最优为0.4%）显著提高了姜黄素包埋效率和稳定性（P < 0.05）。体外消化研究表明，SA抑制胃消化过程中姜黄素的释放速度，并使其生物可及性提高约10%。这项研究为开发稳定的皮克林乳液体系提供了一种基于蛋白质-多糖的策略，以有效地递送疏水生物活性物质。

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引用次数: 0

Anthocyanin-rich edible flowers – Impact of food matrix on anthocyanin stability, digestion and absorption: the case of wild pansy, cosmos and cornflower 富含花青素的食用花卉——食物基质对花青素稳定性、消化和吸收的影响：以野生三色堇、宇宙花和矢车菊为例

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-01-24 DOI: 10.1016/j.foodchem.2026.148137

Margarida Teixeira , Wen Tao , Isabel M.P.L.V.O. Ferreira , Ana Faria , Victor de Freitas , Nuno Mateus , Hélder Oliveira

Edible flowers are emerging functional ingredients and dietary sources of anthocyanins, yet the influence of food matrices and digestion on their bioaccessibility and absorption remains unclear. Wild pansy (Viola tricolor), cosmos (Cosmos bipinnatus), and cornflower (Centaurea cyanus) were evaluated for nutritional composition, phytochemical content, and anthocyanin stability, digestibility, and absorption. All species showed high dietary fiber content, with species-dependent differences in nutritional and phenolic composition. Anthocyanin stability was pH- and matrix-dependent, and strongly influenced by anthocyanin structure. Digestion caused a marked reduction in anthocyanin recovery, particularly after the intestinal phase (up to 62.69% relative to the oral phase). Transepithelial transport assays showed reduced absorption efficiencies for digested extracts compared with free extracts (up to 67.53%), while food matrix components differentially modulated transport depending on matrix type and flower species. Overall, food matrices influenced anthocyanin stability and absorption, highlighting the relevance of matrix-anthocyanin-digestion interactions for dietary recommendations and functional food formulation.

食用花卉是花青素的新兴功能成分和膳食来源，但食物基质和消化对其生物可及性和吸收的影响尚不清楚。对野生三色堇（Viola tricolor）、宇宙花（cosmos bipinnatus）和矢车菊（Centaurea cyanus）的营养成分、植物化学成分、花青素的稳定性、消化率和吸收进行了评价。所有种属的膳食纤维含量均较高，但营养成分和酚类成分存在种属差异。花青素的稳定性受pH和基质的影响，并受花青素结构的强烈影响。消化导致花青素的恢复明显减少，特别是在肠道期之后（相对于口服期高达62.69%）。经上皮转运试验表明，与游离提取物相比，消化提取物的吸收效率降低（高达67.53%），而食物基质成分对转运的调节取决于基质类型和花卉种类。总的来说，食物基质影响了花青素的稳定性和吸收，强调了基质-花青素消化相互作用与饮食建议和功能食品配方的相关性。

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引用次数: 0

Novel antioxidant peptides identified from wheat germ protein: Structure-activity relationships, stability, and cytoprotective ability 从小麦胚芽蛋白中鉴定的新型抗氧化肽：构效关系、稳定性和细胞保护能力

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-13 DOI: 10.1016/j.foodchem.2026.148418

Ling Fan , Xiaolin Yang , Sen Ma , Xinrui Zhang , Jihong Huang , Jin Liu , Yurong Xing , Jingjing Cheng

Wheat germ protein, a potential natural source of antioxidant peptides, remains underutilized. This study aimed to identify and characterize novel antioxidant peptides from wheat germ protein after in vitro digestion. The results demonstrated that six peptides were identified through a systematic approach combining separation technology, peptidomics, in silico analysis and antioxidant evaluation. Their antioxidant capacity was governed by specific active sites (Trp, Tyr, Phe, His) and spatial conformations rich in β-sheet and β-turn structures. Notably, the peptides YFGWPGPK, FGWPGPR, and GHHWPLPP exhibited protective capabilities (∼78.83% at 200 μM) on H₂O₂ damaged PC12 cells by lowering reactive oxygen species (ROS) level, increasing antioxidant enzymes activity, and reducing malondialdehyde (MDA) content. Furthermore, FGWPGPR and GHHWPLPP bound to the Keap1 active site and activated Nrf2 expression, thereby modulating the Keap1–Nrf2 signaling pathway. This study broadens the utilization of wheat germ protein as a natural reservoir for the development of bioactive peptides.

小麦胚芽蛋白是一种潜在的天然抗氧化肽来源，但尚未得到充分利用。本研究旨在鉴定小麦胚芽蛋白体外消化后的新型抗氧化肽。结果表明，通过分离技术、肽组学、硅分析和抗氧化评价相结合的系统方法鉴定了6个多肽。它们的抗氧化能力受特定活性位点（Trp、Tyr、Phe、His）和富含β-sheet和β-turn结构的空间构象的支配。值得注意的是，YFGWPGPK、FGWPGPR和GHHWPLPP肽通过降低活性氧（ROS）水平、增加抗氧化酶活性和降低丙二醛（MDA）含量，对H2O2损伤的PC12细胞具有保护作用（200 μM）（~78.83%）。此外，FGWPGPR和GHHWPLPP结合Keap1活性位点，激活Nrf2表达，从而调节Keap1 - Nrf2信号通路。本研究拓宽了小麦胚芽蛋白作为开发生物活性肽的天然资源库的利用。

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引用次数: 0

Advances in affinity magnetic bead - based pretreatment and detection strategies for mycotoxins in foods: A review 基于亲和磁珠的食品真菌毒素预处理及检测方法研究进展

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-07 DOI: 10.1016/j.foodchem.2026.148322

Jinnan Chen , Jin Ye , Hongmei Liu , Shuangshou Wang , Daojin Li , Haihua Ma , Songxue Wang

Food contamination with mycotoxins poses a serious threat to human and animal health. Traditional chromatographic methods and rapid detection techniques are widely used for accurate quantification and on-site rapid screening, respectively, and play essential roles in food safety monitoring. However, these approaches still face limitations arising from cumbersome sample pretreatment and matrix effects. Affinity magnetic beads (AMBs), which integrate highly specific recognition elements with magnetic carriers, represent a promising solution owing to their strong enrichment capability, good dispersibility, soften matrix effects, and high compatibility with automated systems. This review discusses the structure, working principles, and applications of AMBs employing antibodies, aptamers, and molecularly imprinted polymers as recognition elements. It also evaluates their effectiveness in enhancing the sensitivity and accuracy of both chromatographic and rapid detection methods. Finally, the review highlights current challenges and future perspectives for the application of AMBs in mycotoxin detection.

受真菌毒素污染的食品对人类和动物健康构成严重威胁。传统的色谱法和快速检测技术分别被广泛用于准确定量和现场快速筛选，在食品安全监测中发挥着至关重要的作用。然而，这些方法仍然面临繁琐的样品预处理和矩阵效应的限制。亲和磁珠（AMBs）将高特异性识别元素与磁性载体相结合，具有富集能力强、分散性好、软化基质效果好、与自动化系统相容性好等优点，是一种很有前途的解决方案。本文综述了利用抗体、适体和分子印迹聚合物作为识别元件的AMBs的结构、工作原理和应用。并评价了它们在提高色谱和快速检测方法的灵敏度和准确性方面的有效性。最后，综述了AMBs在霉菌毒素检测中应用的当前挑战和未来前景。

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引用次数: 0

Rapid detection of Alicyclobacillus acidoterrestris in juice using an electrochemical immunosensor: Correlation with growth kinetics and spoilagez potential 用电化学免疫传感器快速检测果汁中的嗜酸地芽胞杆菌：与生长动力学和腐败电位的关系

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-06 DOI: 10.1016/j.foodchem.2026.148240

Yuyang Chen , Qiqi Cui , Minxuan Liu , Jiaxi Li , Fuyuan Zhang , Xianghong Wang

Alicyclobacillus acidoterrestris (A. acidoterrestris) is the primary spoilage microorganism in apple juice, producing guaiacol (GUA) through metabolism, which results in characteristic off-flavors and cloudiness. This study established a comprehensive quality assessment method using GC-IMS, relative odor activity value (ROAV), Logistic modeling, sensory evaluation and Pearson correlation analysis, which demonstrated that quantitative detection of A. acidoterrestris in fruit juice enables reliable prediction of spoilage. An electrochemical immunosensor was developed by immobilizing anti-A. acidoterrestris monoclonal antibody (mAb) onto NiMnSe/SWNTs@PPy nanocomposite-modified electrodes, enabling highly sensitive detection (linear detection range: 10–1 × 10⁷ CFU/mL; limit of detection (LOD): 3.45 CFU/mL; recovery: 97.66%–110.16%; relative standard deviation (RSD): 2.05%–6.26%). Additionally, the logistic model enabled the sensor to predict the degree of flavor deterioration in juice. This dual-function tool provides simultaneous A. acidoterrestris detection and quality prediction, offering significant advantages for juice quality control.

酸地酸环杆菌（a.a icidoterrestris）是苹果汁中的主要变质微生物，它通过代谢产生愈创木酚（GUA），产生特有的异味和混浊。通过GC-IMS、相对气味活性值（relative odor activity value， ROAV）、Logistic建模、感官评价和Pearson相关分析，建立了一种综合质量评价方法。结果表明，定量检测果汁中的酸地草能够可靠地预测果汁的变质情况。通过固定化抗a抗体，研制了一种电化学免疫传感器。acidoterrestris单克隆抗体（mAb）在NiMnSe/SWNTs@PPy纳米复合修饰电极上，具有高灵敏度的检测(线性检测范围：10-1 × 107 CFU/mL，检出限（LOD）： 3.45 CFU/mL；回收率:97.66% -110.16%;相对标准偏差（RSD）： 2.05% ~ 6.26%)。此外，逻辑模型使传感器能够预测果汁风味恶化的程度。该工具具有双重功能，可同时进行抑酸草的检测和质量预测，为果汁质量控制提供了重要的优势。

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引用次数: 0

Revealing the metabolic mechanism of enzymatic hydrolysis products of boletus edulis bull.: Fr. Based on random forest integration multi-omics 揭示牛乳酶解产物的代谢机制。基于随机森林集成多组学

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-07 DOI: 10.1016/j.foodchem.2026.148346

Ningjing Guo , Xiang Li , Ya Dai , Xue Li , Qian Yao , Hua Lin , Mingjing Song

To better understand the mechanism of sensory and flavor characteristics of Boletus edulis Bull.: Fr. hydrolysates. In this study, sensory evaluation, spectral analysis, HS-SPME-GC–MS, and UHPLC-Q-Exactive-MS/MS techniques were integrated to systematically characterize volatile and non-volatile metabolites related to flavor characteristics. The composite enzyme(FU) significantly improved the sensory properties. A total of 137 volatile compounds (VOCs) were identified by GC–MS. ROAV combined with Random Forest (RF) was used to identify 21 key VOCs. KEGG enrichment analysis emphasized that L-phenylalanine metabolism and fatty acid biosynthesis were the key pathways for flavor formation. A total of 84 non-volatile metabolites were identified by LC-MS. Amino acid metabolism is the main reason for the significant differences in non-volatile metabolites. Meanwhile, Pearson analysis showed that amino acids and their derivatives were significantly positively correlated with key VOCs (P < 0.05). These findings deepen the understanding of the correlation between metabolites and flavor characteristics in enzymatic hydrolysates.

为了更好地了解牛肉牛的感官和风味特性机理。水解物；本研究综合感官评价、光谱分析、HS-SPME-GC-MS和uhplc - q - extive -MS/MS技术，系统表征了与风味特征相关的挥发性和非挥发性代谢物。复合酶（FU）显著改善了玉米的感官性能。GC-MS共鉴定出137种挥发性化合物（VOCs）。ROAV结合随机森林（Random Forest， RF）对21种关键VOCs进行了识别。KEGG富集分析强调l -苯丙氨酸代谢和脂肪酸生物合成是风味形成的关键途径。LC-MS共鉴定出84种非挥发性代谢物。氨基酸代谢是造成非挥发性代谢物显著差异的主要原因。Pearson分析显示，氨基酸及其衍生物与关键VOCs呈显著正相关（P < 0.05）。这些发现加深了对酶解产物中代谢物和风味特征之间相关性的理解。

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引用次数: 0

A pH-sensitive film with synergistic photothermal antibacterial and antioxidant functions for pork preservation and visual quality alert 一种具有协同光热抗菌和抗氧化功能的ph敏感膜，用于猪肉保鲜和视觉质量警示

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-16 DOI: 10.1016/j.foodchem.2026.148444

Bangfeng Fu , Ruilei Yang , Sitong Zhang , Weijie Gong , Liang Zhang , Linpin Luo , Guangjun Huang , Jianlong Wang

The development of smart packaging capable of simultaneously maintaining quality and enabling real-time freshness monitoring remains a major challenge in fresh meat preservation. This work designed a multifunctional gelatin/carboxymethyl cellulose composite film (GCAB) functionalized with hydrothermally optimized Bi₂S₃/BiOBr heterostructure and blueberry anthocyanins. Under NIR irradiation, the film rapidly generated temperatures exceeding 50 °C, and synergized with the inherent antioxidant capacity of anthocyanins to achieve viability reduction rates of 94.42% against Staphylococcus aureus and 96.32% against Escherichia coli. The integration of these components also improved the mechanical strength (18.8 MPa tensile strength), hydrophobicity (116.8° water contact angle), and UV-blocking capability. This film effectively extended pork shelf life to 12 days under refrigerated storage (4 °C) by suppressing microbial proliferation and lipid oxidation. Furthermore, it successfully monitored pork spoilage progression through visible color changes. This work provides a novel strategy for designing next-generation active packaging materials that integrate intelligent sensing and multi-mode antibacterial functions.

开发能够同时保持质量和实时新鲜度监测的智能包装仍然是鲜肉保存的主要挑战。本工作设计了一种以水热优化的Bi2S3/BiOBr异质结构和蓝莓花青素为功能化材料的多功能明胶/羧甲基纤维素复合膜（GCAB）。在近红外照射下，薄膜迅速产生超过50 ℃的温度，并与花青素固有的抗氧化能力协同作用，对金黄色葡萄球菌和大肠杆菌的活性降低率分别为94.42%和96.32%。这些组分的集成还提高了材料的机械强度（18.8 MPa抗拉强度）、疏水性（116.8°水接触角）和防紫外线能力。该薄膜通过抑制微生物增殖和脂质氧化，有效地将猪肉在冷藏（4 °C）下的保质期延长至12 天。此外，它还通过可见的颜色变化成功地监测了猪肉的腐败进程。这项工作为设计集成智能传感和多模式抗菌功能的下一代活性包装材料提供了一种新的策略。

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引用次数: 0

Unraveling the influence of storage condition on off-flavor generation in fried pepper (Zanthoxylum bungeanum Maxim.) oil during storage through molecular sensory science and simulation experiment 通过分子感官科学和模拟实验，揭示了贮藏条件对油炸花椒油在贮藏过程中产生异味的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-14 DOI: 10.1016/j.foodchem.2026.148415

Tianyu Dong, Shuwei Wang, Panpan Wu, Jie Sun, Haitao Chen, Shuqi Wang

As a popular seasoning, fried pepper oil (FPO) conveniences the cooking of cuisine. However, it is susceptible to rancid off-flavors during storage. Therefore, the aim of this study was to explore the formation pathways of off-flavor compounds using molecular sensory science. 92 volatile compounds were identified under different storage conditions using headspace solidphase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS). The off-flavor of FPO mainly originated from aldehydes and acids. By orthogonal partial least squares-discriminant analysis (OPLS-DA), 24 compounds were determined as differential marker compounds for distinguishing FPOs for different storage conditions. Based on modeling experiment and isotopic tracing, limonene, linalool and linoleic acid were identified as the main producers of off-flavor compounds. Random forest was the optimal model for screening fresh and storage FPOs. 7 VOCs have been identified as key factors influencing the flavor quality of FPOs. The results provide a theoretical guidance for the regulation of off-flavor in FPO.

炒椒油是一种很受欢迎的调味料，为烹饪提供了方便。然而，在储存过程中，它很容易变质。因此，本研究的目的是利用分子感官科学来探索恶臭化合物的形成途径。采用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）鉴定了不同贮存条件下的92种挥发性化合物。FPO的异味主要来源于醛类和酸类。通过正交偏最小二乘判别分析（OPLS-DA），确定了24个化合物作为区分不同贮藏条件下FPOs的鉴别标志化合物。通过模拟实验和同位素示踪，确定了柠檬烯、芳樟醇和亚油酸是恶臭化合物的主要产生源。随机森林是筛选新鲜和储存FPOs的最佳模型。确定了7种挥发性有机化合物是影响FPOs风味品质的关键因素。研究结果为FPO中异味的调控提供了理论指导。

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引用次数: 0

A comprehensive review on wine authentication and traceability: Current issues, solutions and future perspectives 葡萄酒认证与可追溯性综述：当前问题、解决方案和未来展望

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-16 DOI: 10.1016/j.foodchem.2026.148456

Hai-Qing Qiang , Hui-Wen Gu , Xiao-Li Yin , Zhan Meng , Wanjun Long , Haiyan Fu , Yuanbin She

Wine, as a commercially significant and globally consumed beverage, faces persistent challenges regarding authenticity verification and origin traceability, which threaten both consumer interests and market fairness. This paper comprehensively summarizes prevalent types of wine fraud issues and reviews modern analytical techniques including spectroscopy, chromatography, mass spectrometry, and emerging intelligent sensing techniques alongside advanced machine learning approaches for enhancing authentication and traceability of wine. The study highlights recent applications of these methods in verifying wine authenticity and geographical origins, emphasizing their evolving integration. Despite considerable progress, future development should focus on rapid detection, integrating deep learning with traditional analytical techniques, building wine fingerprint database, and leveraging blockchain for supply chain transparency. These measures are crucial to ensure the authenticity and geographical origins of wine, thereby safeguarding the interests of all stakeholders, including consumers and producers.

葡萄酒作为一种具有重要商业意义和全球消费的饮料，在真实性验证和来源可追溯性方面面临着持续的挑战，这既威胁到消费者的利益，也威胁到市场的公平。本文全面总结了常见类型的葡萄酒欺诈问题，并回顾了现代分析技术，包括光谱学，色谱法，质谱法，新兴的智能传感技术以及先进的机器学习方法，以增强葡萄酒的认证和可追溯性。该研究强调了这些方法在验证葡萄酒真实性和地理来源方面的最新应用，强调了它们不断发展的整合。尽管已经取得了长足的进步，但未来的发展应该集中在快速检测、将深度学习与传统分析技术相结合、建立葡萄酒指纹数据库以及利用区块链提高供应链透明度等方面。这些措施对于确保葡萄酒的真实性和原产地至关重要，从而维护包括消费者和生产商在内的所有利益相关者的利益。

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引用次数: 0

Investigation of Euphausia superba tropomyosin (Eup s 1): Epitope mapping and heat stability assessment via bioinformatics and immunological approaches 超级大鼠原肌球蛋白的研究：基于生物信息学和免疫学方法的表位定位和热稳定性评估。

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-04 DOI: 10.1016/j.foodchem.2026.148270

Lichun Liu, Wei Guo, Ziye Zhang , Hao Wang, Zhenxing Li, Hong Lin

Euphausia superba was recognized as the largest marine protein reservoir, while it faces utilization constraints due to allergenicity concerns. This study revealed the structure-activity relationship between the epitopes of Euphausia superba tropomyosin (Eup s 1) and the IgE/IgG-binding capacity under different heating temperature at the molecular level. As the results, eight antigenic epitopes (AA₁₈_–₂₇, AA₅₅_–₅₉, AA₁₁₀_–₁₂₅, AA₁₅₈_–₁₆₄, AA₂₁₅_–₂₂₃, AA₂₂₅_–₂₃₉, AA₂₄₂_–₂₅₁ and AA₂₅₈_–₂₆₉) of Eup s 1 were identified. The secondary structure and IgG-binding capacity of Eup s 1 remained relatively stable under low-temperature (20–140 °C). However, IgE/IgG-binding capacity decreases at 180 °C. Circular dichroism spectroscopy and molecular dynamics simulations revealed that this reduction is likely attributed to the heat-induced unfolding of α-helix, disruption of the hydrogen bonding network, and contraction of the conformation. Four epitopes (AA₁₈_–₂₇, AA₂₁₅_–₂₂₃, AA₂₄₂_–₂₅₁ and AA₂₅₈_–₂₆₉) are more susceptible to temperature influence. The investigation provided an important theoretical basis for the hypoallergenic processing of Euphausia superba proteins

超级小鳞蝽（Euphausia superba）被认为是最大的海洋蛋白质储存库，但由于存在致敏性问题，其利用受到限制。本研究在分子水平上揭示了在不同加热温度下，超级巨鳗原肌球蛋白表位（Euphausia superba tropomyosin, eups 1）与IgE/ igg结合能力的构效关系。结果鉴定出8个抗原表位（AA18-27、AA55-59、AA110-125、AA158-164、AA215-223、AA225-239、AA242-251和AA258-269）。在低温条件下（20 ~ 140℃），Eup s 1的二级结构和igg结合能力保持相对稳定。然而，在180°C时，IgE/ igg结合能力下降。圆二色光谱和分子动力学模拟表明，这种还原可能是由于α-螺旋的热致展开、氢键网络的破坏和构象的收缩。4个表位（AA18-27、AA215-223、AA242-251和AA258-269）更容易受到温度的影响。该研究为小鳞金蚤蛋白的低致敏加工提供了重要的理论依据。

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引用次数: 0