Effects of High Intensity Ultrasonication on Molecular Characteristics and Emulsifying Properties of Rambutan Seed Protein

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2023-12-21 DOI:10.1007/s11483-023-09815-5

Suwimon Ariyaprakai

引用次数: 0

Abstract

Rambutan seed protein untreated (No-US) and treated (US) with high intensity ultrasonication (~ 320 W 20 min) had been characterized. LC-MS/MS analysis revealed that molecular sizes of proteins identified in rambutan seed protein were in a range of 4.1 to 318.9 kDa. US protein had higher fractions of small molecular weight proteins than No-US protein, suggesting US disrupted polypeptide structures into smaller units. No-US protein and US protein displayed similar band patterns on SDS PAGE gels. The surface hydrophobicity, the denaturation temperature, and the enthalpy of heat denaturation of No-US protein and US protein were not significantly different. The applied ultrasonication was suggested to not have a strong effect on the protein tertiary conformation. Rambutan seed protein had a relatively high amount of hydrophobic amino acids of 40.2% promoted strong intra-hydrophobic interaction. Emulsions prepared by US protein had lesser bridging flocculation and higher creaming stability than prepared by No-US protein.

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高强度超声对红毛丹籽蛋白分子特征和乳化性能的影响

对未经处理（No-US）和经高强度超声处理（US）（约 320 W 20 分钟）的红毛丹籽蛋白进行了表征。LC-MS/MS 分析显示，红毛丹籽蛋白质中鉴定出的蛋白质分子大小在 4.1 至 318.9 kDa 之间。US蛋白中的小分子量蛋白质含量高于No-US蛋白，这表明US将多肽结构破坏成了更小的单位。在 SDS PAGE 凝胶上，No-US 蛋白和 US 蛋白显示出相似的条带模式。No-US 蛋白和 US 蛋白的表面疏水性、变性温度和热变性焓没有显著差异。超声波对蛋白质的三级构象影响不大。红毛丹籽蛋白中的疏水氨基酸含量相对较高，达到 40.2%，这促进了强烈的疏水内相互作用。使用 US 蛋白制备的乳液与使用 No-US 蛋白制备的乳液相比，桥联絮凝更少，起皱稳定性更高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.