文献类型：期刊文献

英文题名：Covalent Modification Using Polyphosphates Improves the Structural and Functional Properties of Spirulina Protein Isolate: Effects of Polyphosphate Type and Concentration

作者：Zhao, Qiaoli[1]; Yang, Zhiying[1]; Li, Meiyi[1]; Li, Jinwei[2]; Zhong, Saiyi[1]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang, 524088, China; [2] State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China

年份：2025

外文期刊名：SSRN

收录：EI(收录号：20250026622)

语种：英文

外文关键词：Electronegativity - Emulsification

外文摘要：The feasibility of employing polyphosphate treatments to enhance the functional properties of spirulina protein isolate (SPI) was investigated. The results revealed that the incorporation of polyphosphates did not lead to degradation of the primary subunits of SPI; instead, it increased its surface electronegativity, reduced particle size, facilitated molecular structure unfolding, exposed surface hydrophobic groups and free sulfhydryl groups, consequently inducing changes in secondary structure and tertiary conformation. These alterations significantly enhanced solubility, oil holding capacity, emulsifying capacity, and foaming ability of SPI. The type and concentration of polyphosphates exert a significant influence on the functional properties of SPI. It is noteworthy that treatment with 8% sodium tripolyphosphate exhibited the most pronounced improvement effect, with solubility, emulsifying capacity and foaming ability increased by 39.4%, 28.9% and 30.9%, respectively. These findings suggest that sodium tripolyphosphate-treated SPI may serve as a promising substrate for constructing an ideal carrier capable of delivering functional components. ? 2025, The Authors. All rights reserved.