pH偏移和超声协同改变了棉籽蛋白:构象和功能特征的相关性

IF 5.6 1区 农林科学 Q1 AGRICULTURAL ENGINEERING Industrial Crops and Products Pub Date : 2024-11-16 DOI:10.1016/j.indcrop.2024.120043
Mokhtar Dabbour , Asmaa Hamoda , Haining Xu , Benjamin K. Mintah , Hafida Wahia , Garba Betchem , Yolandani , Ronghai He , Haile Ma , Mohammad Fikry
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引用次数: 0

摘要

通过改变 pH 值(pH 值为 1.5、3.5、9.5、11.5)和超声波的独特协同作用,生产出了具有改良结构和改进功能的棉籽粕蛋白(CSMP)。传统提取的 CSMP 作为对照。结合使用 pH 值变换和超声处理,大大降低了 CSMP 的 β-片状结构(40 - 27 %),但增加了无规线圈(12 - 34 %)和 β-匝结构(25 - 35 %)的含量,这表明蛋白质的二级结构发生了部分折叠。从扫描电子显微镜和紫外可见光谱数据来看,与对照组相比,在碱性 pH 值移动和超声波处理的协同作用下,生成的 CSMP 微观结构解体,粒径变小,吸收峰值变高,表明 CSMP 分子内氢键和分子间相互作用力崩溃。此外,pH 值变化和/或超声处理显著增强了巯基簇和表面疏水性,但降低了二硫键和 CSMP 的亮度。最重要的是,与对照组和单独进行 pH 值转换相比,在碱性条件下进行联合处理可增加绝对表面电荷、溶解性、发泡性和油脂结合效力(p <0.05)。相反,经连续处理改性的 CSMP 分离物的发泡稳定性(通过发泡形态证明)和持水功效有所降低。总之,研究结果表明,在开发新的食品配料时,协同 pH 值转换/超声处理可能有助于提高 CSMP 的利用率。
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pH-shifting and sonication synergistically altered cottonseed protein: Correlating the conformational and functional characteristics
pH-shifting (pH 1.5, 3.5, 9.5, 11.5) and sonication were exclusively and synergistically used to produce cottonseed meal protein (CSMP) with modified structure and improved functionality. Conventionally extracted CSMP served as control. Combined pH-shifting and sonication considerably reduced the β-sheet (40 – 27 %), but increased random coil (12 – 34 %) and β-turn (25 – 35 %) content of CSMP, suggesting partial unfolding in the secondary structure of the protein. From scanning electron microscopy and UV-VS spectroscopy data, the synergistic use of alkaline pH-shifting and ultrasonication resulted in the production of CSMP that had disintegrated microstructure and smaller particle sizing, with higher peak absorption, compared with the control; indicating the collapse of intramolecular hydrogen bonds and interactive forces among CSMP molecules. Further, pH-shifting and/or ultrasonication remarkably strengthened sulfhydryl clusters and surface hydrophobicity, but decreased the disulfide bonds and lightness of CSMP. Most importantly, combined treatment at alkaline conditions increased absolute surface charge, solubility, foamability, and oil binding efficacy over control, and pH-shifting alone (p < 0.05). Contrarily, CSMP isolates modified with sequential treatment displayed a reduction in foaming stability (supported by foaming morphology) and water holding efficacy. Overall, the findings indicated that synergistic pH-shifting/sonication may help increase the utilization of CSMP in the development of new food ingredients.
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来源期刊
Industrial Crops and Products
Industrial Crops and Products 农林科学-农业工程
CiteScore
9.50
自引率
8.50%
发文量
1518
审稿时长
43 days
期刊介绍: Industrial Crops and Products is an International Journal publishing academic and industrial research on industrial (defined as non-food/non-feed) crops and products. Papers concern both crop-oriented and bio-based materials from crops-oriented research, and should be of interest to an international audience, hypothesis driven, and where comparisons are made statistics performed.
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