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Kong Y, Dong Q, Yu Z, Yan H, Liu L, Shen Y. The effect of lactose and its isomerization product lactulose on functional and structural properties of glycated casein. Food Res Int 2023; 168:112683. [PMID: 37120184 DOI: 10.1016/j.foodres.2023.112683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 03/01/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
Lactulose is an isomer of lactose, formed under thermal processing of milk. Alkaline conditions favor the isomerization of lactose. As reducing sugar, lactose and lactulose could participate in the Maillard reaction and cause protein glycation in milk products. In this study, the influence of lactose and lactulose on the functional and structural properties of glycated casein was investigated. The results demonstrated that compared with lactose, lactulose led to severer changes in molecular weight, more disordered spatial structure and decrease of tryptophan fluorescence intensity of casein. Besides, the glycation degree and advanced glycation end products (AGEs) results suggested that lactulose exhibited stronger glycation ability than lactose due to the higher proportion of open chain in solution. Furthermore, higher glycation degree induced by lactulose resulted in lower solubility, surface hydrophobicity, digestibility and emulsifying capacity of casein-glycoconjugates compared with lactose. The results of this study are essential for tracking the effects of harmful Maillard reaction products on the quality of milk and dairy products.
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Wang YT, Zhong BZ, Wang H. Analysis of the Structure and Antigenicity in Ovalbumin Modified with Six Disaccharides Through Liquid Chromatography-High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3096-3108. [PMID: 35253441 DOI: 10.1021/acs.jafc.1c03488] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Melibiose, cellobiose, maltose, lactose, turanose, and isomaltulose were selected to be glycated with OVA. The number of free amino groups of OVA modified with different disaccharides decreased, and the secondary and tertiary structures of the modified OVA also changed greatly. Moreover, the glycation sites detected by HPLC-HCD-MS/MS were all on the sensitized epitopes of OVA, which reduced the binding ability of IgG and IgE of glycated OVA. In addition, the glycation sites with the highest DSP in different samples were located in the irregular coil region of OVA. Among the six disaccharides, the glycation reaction between melibiose and OVA was the most obvious. Through the analysis of disaccharide configuration, it was found that the glycation efficiency of the reducing disaccharide linked by a 1 → 6 glycoside bond was higher than that by a 1 → 4 glycoside bond, and reducing sugar with β type was better than that with α type. These findings would provide a theoretical reference for the use of different sugars in food production.
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Affiliation(s)
- Ya-Ting Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang 330047, Jiangxi, China
| | - Bi-Zhen Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang 330047, Jiangxi, China
- National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
- Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang 330047, Jiangxi, China
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Modification with N-benzylisatin restricts stress-induced aggregation of hen egg white lysozyme: Anti-amyloidogenic property of isatin derivative with possible clinical implications. Int J Biol Macromol 2021; 187:341-349. [PMID: 34310996 DOI: 10.1016/j.ijbiomac.2021.07.092] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 06/29/2021] [Accepted: 07/14/2021] [Indexed: 11/21/2022]
Abstract
Hen egg white lysozyme (HEWL) is a structural homolog of human lysozyme and is widely used as a model protein to investigate protein aggregation. The effect of N-benzylisatin on stress-induced aggregation of HEWL has been investigated in the present study. Interaction of the isatin derivative with HEWL induced changes in protein secondary and tertiary structural conformation as evident from different biophysical and spectroscopic studies. In addition, modification with N-benzylisatin was found to increase the conformational stability of HEWL and afford considerable resistance to the protein to stress-induced aggregation as indicated from subsequent experimental studies, including thioflavin T fluorescence, microscopic imaging and dynamic light scattering analysis. Protein modification was analysed and confirmed by MALDI-TOF and ESI-MS studies. The results highlight possible clinical implications of isatin derivative in the treatment of protein misfolding and conformational disorders.
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Yang W, Qu X, Deng C, Dai L, Zhou H, Xu G, Li B, Yulia N, Liu C. Heat sensitive protein-heat stable protein interaction: Synergistic enhancement in the thermal co-aggregation and gelation of lactoferrin and α-lactalbumin. Food Res Int 2021; 142:110179. [DOI: 10.1016/j.foodres.2021.110179] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 01/20/2021] [Accepted: 01/24/2021] [Indexed: 11/15/2022]
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Zanyatkin IA, Stroylova YY, Melnikova AK, Moosavi-Movahedi AA, Saboury AA, Haertle T, Muronetz VI. Unusual spiral structures formed by glycated β-casein in the presence of thioflavin T: amyloid transformation? MENDELEEV COMMUNICATIONS 2021. [DOI: 10.1016/j.mencom.2021.01.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Banerjee S. Effect of glyoxal and 1-methylisatin on stress-induced fibrillation of Hen Egg White Lysozyme: Insight into the anti-amyloidogenic property of the compounds with possible therapeutic implications. Int J Biol Macromol 2020; 165:1552-1561. [DOI: 10.1016/j.ijbiomac.2020.10.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 09/26/2020] [Accepted: 10/02/2020] [Indexed: 10/23/2022]
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Banerjee S. Methylglyoxal modification reduces the sensitivity of hen egg white lysozyme to stress-induced aggregation: Insight into the anti-amyloidogenic property of α-dicarbonyl compound. J Biomol Struct Dyn 2019; 38:5474-5487. [PMID: 31814530 DOI: 10.1080/07391102.2019.1702589] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
The reactive α-oxoaldehyde, methylglyoxal reacts with different proteins to form Advanced Glycation End Products (AGEs) through Maillard reaction. Its level increases significantly in diabetic condition. Here, we have investigated the effect of different concentrations of methylglyoxal (200-400 µM) on the monomeric protein, hen egg white lysozyme (HEWL) following incubation for 3 weeks. Reaction of methylglyoxal with HEWL induced considerable changes in tertiary structure of the protein, but no significant alteration in secondary structure, as evident from different spectroscopic and biophysical studies. Interestingly, methylglyoxal modification was found to enhance the thermal stability of the protein and reduce its sensitivity to stress-induced aggregation. Finally, peptide mass fingerprinting revealed modification of arginine (Arg-45, Arg-14, Arg-68 or Arg-72) and lysine (Lys-116) residues of the protein to AGE adducts, namely, hydroimidazolone, tetrahydropyrimidine, and carboxyethyllysine. Methylglyoxal-derived AGE adducts (MAGE) appear to be responsible for the observed changes in protein. As demonstrated in the present study, the findings may highlight a possible therapeutic potential of the α-oxoaldehyde against protein misfolding and conformational disorder.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Sauradipta Banerjee
- School of Chemical Sciences, Indian Association for the Cultivation of Sciences, Kolkata, India
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Sofronova A, Semenyuk P, Muronetz V. The influence of β-casein glycation on its interaction with natural and synthetic polyelectrolytes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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9
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Liu J, Xing X, Jing H. Differentiation of glycated residue numbers on heat-induced structural changes of bovine serum albumin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2168-2175. [PMID: 28960315 DOI: 10.1002/jsfa.8701] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Revised: 08/29/2017] [Accepted: 09/19/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Glycation is an approach in dealing with heat-induced protein aggregation. The relationship between degree of glycation and heat-induced structural changes is still unclear. The present work investigates the effect of different numbers and sites of glycated residues on heat-induced structural changes of bovine serum albumin (BSA). Glycation of BSA was carried out with xylose (Xyl) and galactose (Gal) by Maillard reaction. Glycated residues in BSA were identified by liquid chromatography-tandem mass spectrometry, and heat-induced protein structural changes were characterized by fluorescence emission and synchronous fluorescence spectra, 8-anilino-1-naphthalenesulfonic acid fluorescence, Fourier transform infrared (FTIR) and circular dichroism (CD) spectra. RESULTS The numbers of glycated residues were 2 and 13 when BSA was glycated by Gal (BSA - Gal) and Xyl (BSA - Xyl), respectively. There were shifts of maximum wavelengths and decreases in fluorescence intensities for both intrinsic and extrinsic fluorescences; shifts of FTIR amide I, III, and A bands; and decrease or increase of CD band intensities, α-helix and β-sheet percentages when BSA was heated. Glycation with Gal or Xyl restrained in similar degrees those changes, including fluorescence wavelengths, amide I band, CD band intensities, and α-helix and β-sheet percentages. CONCLUSION Xyl glycated more residues than Gal, while their effects were similar in restraining heat-induced BSA structural changes. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jianlei Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, PR China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Xiaojuan Xing
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Hao Jing
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, PR China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
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Liu Y, Yu S, Liu L, Yue X, Zhang W, Yang Q, Wang L, Wang Y, Zhang D, Wang J. Inhibition of the double-edged effect of curcumin on Maillard reaction in a milk model system by a nanocapsule strategy. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.037] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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The status of glycation in protein aggregation. Int J Biol Macromol 2017; 100:67-74. [DOI: 10.1016/j.ijbiomac.2015.12.085] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Accepted: 12/28/2015] [Indexed: 12/15/2022]
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12
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Islam S, Mir AR, Raghav A, Khan F, Alam K, Ali A, Uddin M. Neo-Epitopes Generated on Hydroxyl Radical Modified GlycatedIgG Have Role in Immunopathology of Diabetes Type 2. PLoS One 2017; 12:e0169099. [PMID: 28046123 PMCID: PMC5207762 DOI: 10.1371/journal.pone.0169099] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Accepted: 12/11/2016] [Indexed: 02/02/2023] Open
Abstract
Glycoxidation plays a crucial role in diabetes and its associated complications. Among the glycoxidation agents, methylglyoxal (MG) is known to have very highglycationpotential witha concomitant generation of reactive oxygen species (ROS) during its synthesis and degradation. The presentstudy probes the MG and ROSinduced structural damage to immunoglobulin G (IgG) and alterations in its immunogenicity in diabetes type 2 patients (T2DM). Human IgG was first glycated with MG followed by hydroxyl radical (OH•) modification. Glycoxidation mediated effects on IgG were evaluated by various physicochemical techniques likeultraviolet (UV) and fluorescence spectroscopy, 8-anilinonaphthalene-1-sulfonic acid (ANS) binding studies, carbonyl andfree sulfhydryl groups assay, matrix assisted laser desorption ionization mass spectrometry-time of flight (MALDI-TOF), red blood cell (RBC) haemolysis assay, Congored (CR) staining analysis and scanning electron microscopy (SEM). The results revealed hyperchromicityin UV, advanced glycation end product (AGE)specific and ANS fluorescence, quenching in tyrosine and tryptophan fluorescence intensity,enhanced carbonyl content,reduction in free sulfhydryl groups,pronounced shift in m/z value of IgGand decrease in antioxidant activity in RBC induced haemolysis assayupon glycoxidation. SEM and CRstaining assay showed highly altered surface morphology in glycoxidised sample as compared to the native. Enzyme linked immunosorbent assay (ELISA) and band shift assay were performed to assess the changes in immunogenicity of IgG upon glyoxidation and its role in T2DM. The serum antibodies derived from T2DM patients demonstrated strong affinity towards OH• treated MG glycatedIgG (OH•-MG-IgG) when compared to native IgG (N-IgG) or IgGs treated with MG alone (MG-IgG) or OH• alone (OH•-IgG). This study shows the cumulating effect of OH• on the glycation potential of MG. The results point towards the modification of IgG in diabetes patients under the effect of glycoxidative stress, leading to the generation of neo-epitopes on theIgG molecule and rendering it immunogenic.
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Affiliation(s)
- Sidra Islam
- Department of Biochemistry, J.N. Medical College, Faculty of Medicine, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
| | - Abdul Rouf Mir
- Department of Biotechnology, Government Degree College Baramulla, University of Kashmir, Jammu and Kashmir, India
| | - Alok Raghav
- Rajiv Gandhi Centre for Diabetes and Endocrinology, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
| | - Farzana Khan
- Department of Biochemistry, J.N. Medical College, Faculty of Medicine, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
| | - Khursheed Alam
- Department of Biochemistry, J.N. Medical College, Faculty of Medicine, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
| | - Asif Ali
- Department of Biochemistry, J.N. Medical College, Faculty of Medicine, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
| | - Moin Uddin
- Department of Biochemistry, J.N. Medical College, Faculty of Medicine, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
- * E-mail: ,
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13
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Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozyme. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Redwan EM, Almehdar HA, EL-Fakharany EM, Baig AWK, Uversky VN. Potential antiviral activities of camel, bovine, and human lactoperoxidases against hepatitis C virus genotype 4. RSC Adv 2015; 5:60441-60452. [DOI: 10.1039/c5ra11768b] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2023] Open
Abstract
Lactoperoxidases (LPOs) were assayed against hepatitis C virus (HCV) using PCR. Direct interaction of HCV with LPO neutralized the viral particles and prevented entry into cells. LPOs inhibited virus amplification in infected HepG2 cells with a relative activity of 100%.
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Affiliation(s)
- Elrashdy M. Redwan
- Department of Biological Science
- Faculty of Science
- King Abdulaziz University
- Jeddah 21589
- Saudi Arabia
| | - Hussein A. Almehdar
- Department of Biological Science
- Faculty of Science
- King Abdulaziz University
- Jeddah 21589
- Saudi Arabia
| | - Esmail M. EL-Fakharany
- Protective and Therapeutic Proteins Laboratory
- Protein Research Department
- Genetic Engineering and Biotechnology Research Institute GEBRI
- City for Scientific Research and Technology Applications
- Alexandria
| | - Abdul-Wahab K. Baig
- Department of Biological Science
- Faculty of Science
- King Abdulaziz University
- Jeddah 21589
- Saudi Arabia
| | - Vladimir N. Uversky
- Department of Biological Science
- Faculty of Science
- King Abdulaziz University
- Jeddah 21589
- Saudi Arabia
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Akıllıoğlu HG, Gökmen V. Effects of hydrophobic and ionic interactions on glycation of casein during Maillard reaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11289-11295. [PMID: 25363663 DOI: 10.1021/jf5038954] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This study aimed to investigate the effects of hydrophobic and ionic interactions on glycation of native and high-shear treated casein during heating. Casein-epicatechin and casein-calcium complexes were formed and glycated with glucose at different temperatures ranging from 70 to 150 °C in solution and dry states. Furosine, acid derivative of N-ε-fructoselysine (FL), and N-ε-carboxymethyl lysine (CML) were measured as indicators of early and advanced glycation, respectively. CML concentrations of casein-epicatechin and casein-calcium complexes heated in solution were significantly lower as compared to the control (p < 0.05). For instance, 182 ± 9.78 μg/g of CML formed in the control, while CML concentrations were 136 ± 10.7 and 101 ± 7.37 μg/g in casein-epicatechin and casein-calcium complexes, respectively, heated at 150 °C in the solution state. Treatment by high shear microfluidization further decreased the CML formed during heating at 70 °C in dry state. The results suggest that interactions with epicatechin molecule and calcium ion could be a useful strategy to limit advanced glycation of casein under certain conditions.
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Affiliation(s)
- H Gül Akıllıoğlu
- Department of Food Engineering, Hacettepe University , Beytepe Campus, 06800 Ankara, Turkey
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Seo S, Karboune S, Archelas A. Production and characterisation of potato patatin–galactose, galactooligosaccharides, and galactan conjugates of great potential as functional ingredients. Food Chem 2014; 158:480-9. [DOI: 10.1016/j.foodchem.2014.02.141] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2013] [Revised: 02/07/2014] [Accepted: 02/18/2014] [Indexed: 11/17/2022]
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Diniz RS, Coimbra JSDR, Teixeira ÁVNDC, da Costa AR, Santos IJB, Bressan GC, da Cruz Rodrigues AM, da Silva LHM. Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures. Food Res Int 2014; 64:157-165. [PMID: 30011635 DOI: 10.1016/j.foodres.2014.05.079] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2014] [Revised: 05/26/2014] [Accepted: 05/30/2014] [Indexed: 12/26/2022]
Abstract
The study of protein interactions has generated great interest in the food industry. Therefore, research on new supramolecular structures shows promise. Supramolecular structures of the whey proteins α-lactalbumin and glycomacropeptide were produced under varying heat treatments (25 to 75°C) and acidic conditions (pH3.5 to 6.5). Isothermal titration calorimetry experiments showed protein interactions and demonstrated that this is an enthalpically driven process. Supramolecular protein structures in aqueous solutions were characterized by circular dichroism and intrinsic fluorescence spectroscopy. Additional photon correlation spectroscopy experiments showed that the size distribution of the structures ranged from 4 to 3545nm among the different conditions. At higher temperatures, lower pH increased particle size. The foamability of the supramolecular protein structures was evaluated. Analysis of variance and analysis of regression for foaming properties indicated that the two-factor interactions between pH and temperature exhibited a significant effect on the volume and stability of the foam.
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Affiliation(s)
- Renata Silva Diniz
- Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Campus do Guamá 66000-000, Belém, PA, Brazil
| | - Jane Sélia Dos Reis Coimbra
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil.
| | | | - Angélica Ribeiro da Costa
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil
| | - Igor José Boggione Santos
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil
| | - Gustavo Costa Bressan
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil
| | - Antonio Manuel da Cruz Rodrigues
- Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Campus do Guamá 66000-000, Belém, PA, Brazil
| | - Luiza Helena Meller da Silva
- Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Campus do Guamá 66000-000, Belém, PA, Brazil
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