Qing-Qing Liu , Qin Yang , Ya-Ru Wang , Yi-Xuan Jiang , Han-Qing Chen
{"title":"低频磁场预处理豌豆球蛋白淀粉样纤维的形成及结构特征","authors":"Qing-Qing Liu , Qin Yang , Ya-Ru Wang , Yi-Xuan Jiang , Han-Qing Chen","doi":"10.1016/j.foodhyd.2023.109331","DOIUrl":null,"url":null,"abstract":"<div><p>In this study, the effect of low-frequency magnetic field (LF-MF) on the formation and structural characteristics of pea globulin (PG) amyloid-like fibrils were investigated. The results showed that the structure of PG unfolded after LF-MF pretreatment. And PG pretreated with LF-MF (MPG) exhibited higher thioflavin T fluorescence intensity during the fibrillation compared with native PG (NPG), indicating that LF-MF could enhance the ability of PG to form amyloid-like fibrils. During the fibrillation process, the PG was hydrolyzed into small peptides in the initial stage of heating, leading to decreased particle size, as evidenced by the degraded subunits. The average particle size then increased with the small peptides aggregating, and the ordered amyloid-like fibrils with high content of β-sheets were formed. But the fibrils generated by MPG were larger in size and had a higher content of β-sheets. The formation of PG amyloid-like fibrils was confirmed by AFM images, and LF-MF pretreatment resulted in the generation of longer and thicker PG fibrils. The results of surface hydrophobicity showed that the hydrophobic interactions played an important role in the fibrillation process of PG. This work may provide a deep understanding about the effect of LF-MF on the assembly behavior and structural characteristics of PG amyloid-like fibrils.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"147 ","pages":"Article 109331"},"PeriodicalIF":11.0000,"publicationDate":"2023-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Formation and structural characteristics of pea globulin amyloid-like fibrils pretreated with low-frequency magnetic field\",\"authors\":\"Qing-Qing Liu , Qin Yang , Ya-Ru Wang , Yi-Xuan Jiang , Han-Qing Chen\",\"doi\":\"10.1016/j.foodhyd.2023.109331\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In this study, the effect of low-frequency magnetic field (LF-MF) on the formation and structural characteristics of pea globulin (PG) amyloid-like fibrils were investigated. The results showed that the structure of PG unfolded after LF-MF pretreatment. And PG pretreated with LF-MF (MPG) exhibited higher thioflavin T fluorescence intensity during the fibrillation compared with native PG (NPG), indicating that LF-MF could enhance the ability of PG to form amyloid-like fibrils. During the fibrillation process, the PG was hydrolyzed into small peptides in the initial stage of heating, leading to decreased particle size, as evidenced by the degraded subunits. The average particle size then increased with the small peptides aggregating, and the ordered amyloid-like fibrils with high content of β-sheets were formed. But the fibrils generated by MPG were larger in size and had a higher content of β-sheets. The formation of PG amyloid-like fibrils was confirmed by AFM images, and LF-MF pretreatment resulted in the generation of longer and thicker PG fibrils. The results of surface hydrophobicity showed that the hydrophobic interactions played an important role in the fibrillation process of PG. This work may provide a deep understanding about the effect of LF-MF on the assembly behavior and structural characteristics of PG amyloid-like fibrils.</p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"147 \",\"pages\":\"Article 109331\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2023-09-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X23008779\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X23008779","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Formation and structural characteristics of pea globulin amyloid-like fibrils pretreated with low-frequency magnetic field
In this study, the effect of low-frequency magnetic field (LF-MF) on the formation and structural characteristics of pea globulin (PG) amyloid-like fibrils were investigated. The results showed that the structure of PG unfolded after LF-MF pretreatment. And PG pretreated with LF-MF (MPG) exhibited higher thioflavin T fluorescence intensity during the fibrillation compared with native PG (NPG), indicating that LF-MF could enhance the ability of PG to form amyloid-like fibrils. During the fibrillation process, the PG was hydrolyzed into small peptides in the initial stage of heating, leading to decreased particle size, as evidenced by the degraded subunits. The average particle size then increased with the small peptides aggregating, and the ordered amyloid-like fibrils with high content of β-sheets were formed. But the fibrils generated by MPG were larger in size and had a higher content of β-sheets. The formation of PG amyloid-like fibrils was confirmed by AFM images, and LF-MF pretreatment resulted in the generation of longer and thicker PG fibrils. The results of surface hydrophobicity showed that the hydrophobic interactions played an important role in the fibrillation process of PG. This work may provide a deep understanding about the effect of LF-MF on the assembly behavior and structural characteristics of PG amyloid-like fibrils.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.