东北农业大学王欢、许晶教授团队在Journal of Agricultural and Food Chemistry发表题目为“Insight into the Stabilization Mechanism of Succinylation Modification on Black Bean Protein Gels: Molecular Conformation, Microstructure, and Gel Properties”研究论文（琥珀酰化改性对黑豆蛋白凝胶稳定作用的探讨：分子构象、微观结构与凝胶性质）。摘要： 本研究旨在研究琥珀酰化处理对黑豆蛋白（BBPI）理化性质的影响，并进一步分析BBPI结构与凝胶性质的关系机理。结果表明，琥珀酸酐（SA）可以与BBPI共价形成高分子量的复合物。当SA添加量为10%（v/v）时，蛋白质酰化率达92.53±1.10%，此时体系粒径最小（300.90±9.57nm）。同时蛋白质结构受到拉伸，不规则卷曲率含量为34.30%，可加工柔韧性最大（0.381±0.004）；扫描电镜观察发现水凝胶内部致密的三维网状结构是其抵抗外界挤压的根本前提。添加10%（v/v）SA的酰化蛋白质热诱导水凝胶表现出优异的凝胶弹性行为（1.44±0.002nm）和支撑能力。相关性分析表明，水凝胶强度和稳定性与蛋白质构象变化密切相关。该研究为柔性蛋白质的发现及其在水凝胶中的应用提供了理论指导。研究结果：3.1. BBPI 的物理和化学性质Figure 1. Physical and chemical properties3.2. BBPI 的结构表征Figure 2. Structural characterization3.3. BBPI的功能特点Figure 3. Functional characteristics: (a) Flexibility (F0) and (b) surface hydrophobicity (H0) of BBPI with different SA additions.3.4. 水凝胶的表征Figure 4. Macrograph and SEM images of BBPI heat-induced hydrogels with different SA additions.Figure 5. (a) Apparent shear viscosity and (b, c) shear modulus of BBPI heat-induced hydrogels with different SA additions.Figure 6. (a) WHC; (b) LF-NMR and (c) MRI of BBPI heat-induced hydrogels with different SA additions. Different superscript letters denote significant differences (p < 0.05).Figure 7. Textural properties: Image of compression and release test of BBPI heat-induced hydrogels with different SA additions.3.5. 图解机制和相关性分析Figure 8. (a) Schematic diagram of BBPI modification mechanism and hydrogel formation and (b) correlation between succinylated protein structure and hydrogel properties.原文链接：https://doi.org/10.1021/acs.jafc.4c02232
