PDF(Pubmed)
Abstract：
Phaeodactylum tricornutum is identified by its capacity for rapid growth, reproduction, and in vitro cultivation, as well as the presence of a range of high-value active compounds, including proteins, with potential food applications. The objective of this study was to investigate the effects of pH shift treatments (pH of 3, 5, 7, 9, and 11) on the structural and functional properties of the Phaeodactylum tricornutum protein (PTP). The molecular weight of the PTP was predominantly distributed within the following ranges: below 5 kDa, 5-100 kDa, and above 100 kDa. Compared to the acidic environment, the PTP demonstrated higher solubility and greater free sulfhydryl group content in the alkaline environment. Additionally, PTP had a smaller particle size and higher thermal stability in alkaline environments. The PTP exhibited superior foaming ability (135%), emulsification activity index (3.72 m2/g), and emulsion stability index (137.71 min) in alkaline environments. The results of this investigation provide a foundation for the future development and application of the PTP in the food industry.
摘要：
三角phaeodactylum是通过其快速生长的能力来识别的，繁殖，和体外培养，以及一系列高价值活性化合物的存在，包括蛋白质，具有潜在的食品应用。这项研究的目的是研究pH值偏移处理（pH值分别为3、5、7、9和11）对三角斑藻蛋白（PTP）的结构和功能特性的影响。PTP的分子量主要分布在以下范围内：低于5kDa，5-100kDa,超过100kDa。与酸性环境相比，PTP在碱性环境中表现出更高的溶解度和更大的游离巯基含量。此外,PTP在碱性环境中具有较小的粒径和较高的热稳定性。PTP表现出优异的发泡能力（135％），乳化活性指数（3.72m2/g），和乳液稳定性指数（137.71min）在碱性环境中。该研究结果为PTP在食品工业中的未来发展和应用提供了基础。
